Shredded king oyster mushrooms in smoky chili sauce
Yeung Man Cooking · ♥ 3.7K likes · 122.8K views · 19 min video
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Read about mushrooms in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 pieces garlic
- 1 whole onion
- ½ whole red onion
- chipotle
- chili ancho
- chili cojillo
Roughly chop the garlic and slice the onion; dice half a red onion and set aside for garnish.
Dressing and tossing the salad
- 7 whole king oyster mushrooms
Shred the king oyster mushrooms with a fork and place in a large mixing bowl; roughly chop the caps and add them.
- salt
- 1 tsp smoked paprika
- 2 tsp dark soy sauce
Season the mushrooms with a pinch of salt, smoked paprika and dark soy sauce, mix well, and transfer to a baking tray lined with parchment paper, spread out so the pan is not overcrowded.
In a saute pan over medium heat with a tablespoon of chili oil, saute the sliced white onions 5 to 7 minutes.
Add salt, cane sugar, cumin, sweet paprika, smoked paprika and oregano and saute a couple of minutes.
- salt
- 2 tsp cane sugar
- 1 tsp cumin
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- oregano
- 2 cups water
- 1 tsp black vinegar
Add the water and the black vinegar, stir, and bring to a boil.
Once boiling, simmer on medium low about 10 minutes, then transfer to a blender and blend on medium to medium high for 5 to 10 seconds.
- 2 tbsp chili oil
Heat the saute pan back to medium, add 2 tablespoons of chili oil and the baked mushrooms and saute 3 to 4 minutes.
Add the smoky sauce, stir, cover and cook on medium low about 10 minutes, then stir again and turn the heat off.
- fresh cilantro
- lime wedges
Plate family style and garnish with the diced red onions, fresh cilantro and lime wedges.