Ingredients
Scale
- 12 ounces fresh king oyster mushrooms (also called king trumpet mushrooms or eryngii)
- 1 tablespoon peanut oil, vegetable oil, or grapeseed oil
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon curry powder
- 2 green onions, finely chopped
- Salt and pepper to taste
Instructions
- Slice the mushrooms. Slice them in half, lengthwise, or quarters, if the mushrooms are large.
- Warm up the skillet. In a large skillet over medium high heat, add the sesame oil.
- Cook the mushrooms. When the oil is hot, add the mushrooms and cook on each side until they are slightly charred – about 3 to 4 minutes per side.
- Season the mushrooms. Turn the heat off and add the soy sauce and toasted sesame oil. Quickly toss the mushrooms to coat them with the sauce. Sprinkle the curry powder on the mushrooms and toss again.
- Add the garnish and serve. Transfer the mushrooms to a serving plate and top with green onions. Season with salt and pepper if needed.
Notes
Save the mushrooms in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 2.4g
- Sodium: 176mg
- Fat: 8.7g
- Saturated Fat: 1.4g
- Unsaturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 11.7g
- Fiber: 4.3g
- Protein: 6.2g
- Cholesterol: 0mg
