Teriyaki oyster mushrooms
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
You can use your favourite type of mushrooms here, but oyster mushrooms have a very special texture when torn lengthways.
By Elly Curshen
Ingredients
- 2 tsp sesame oil
- 150g/5½oz oyster mushrooms, torn into long strips
- 1 tbsp cornflour
- sesame seeds, to serve
For the sauce
- 2 tbsp soft brown sugar
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 tsp ground ginger
- 2 garlic cloves, finely grated
- 2 tsp mirin
- 1 tbsp sesame oil
Method
Put a large frying pan over a medium heat. Add the sesame oil and mushrooms, then fry until golden on all sides (don’t overcrowd the pan – you might need to fry in batches). You want the mushrooms to caramelise, not sweat.
Meanwhile, combine the cornflour with 2 tbsp water and set aside. Stir the sauce ingredients plus 50ml/2fl oz water together in a small saucepan. Put the pan over a medium heat and bring to a simmer.
Add the cornflour mixture to the sauce, then whisk while it heats to thicken. Allow the sauce to bubble gently for 3 minutes, then remove from the heat.
When the mushrooms are golden and caramelised, tip them all back into the large frying pan and pour the sauce on top. Heat everything together for 30 seconds or so, then transfer to a plate and sprinkle over the sesame seeds to finish.
