Shiitake & King Oyster Mushroom Marinated in Mustard Seeds | SHIITAKE RECIPE

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

Steps

1

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.

2

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.

3

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

4

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

5

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

6

Taste it and add salt & pepper to taste.

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