Shiitake & King Oyster Mushroom Marinated in Mustard Seeds

Roast together with rosemary and bay leaves for a spellbinding aroma. Have it as snacks with wine or beer♪ This is a vegan recipe. Slowly heat up the rehydrated Shiitake and herbs to bring out the Umami taste and aroma. Add honey instead of sugar if you're not a vegan for an even more delicious dish.

Ingredients (2 servings) (30 minutes)

  • 4 or 5 Dried Shiitake
  • 1 clove Garlic (finely chopped)
  • 2 Tbsp Olive oil
  • 100g King oyster mushroom
  • 1 sprig Rosemary
  • 2 Bay leaves
  • 2 tsp Whole grain mustard-A
  • 2 tsp Ponzu sauce-A
  • 1 tsp Brown sugar-A
  • A pinch of salt
  • A pinch of pepper



Mix the A ingredients. You may need to adjust the saltiness according to the amount of Ponzu sauce used, so adjust it to taste at the end.
Rehydrate the dried Shiitake and cut them in half. If your king oyster mushrooms are large, cut into quarters, or if small, cut in half.

Heat up olive oil and garlic in a frying pan until aromatic.

Add the Shiitake, king oyster mushrooms, rosemary, and bay leaves, then cover with the lid and roast for around 3 minutes on medium heat.

Pour in the mixed sauce from 1. and stir to mix.

Taste it and add salt & pepper to taste.


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