Teriyaki with King Oyster Mushrooms in a nori roll

A vegan dish with Greek King Oyster Mushrooms, that tastes better than meat!

Difficulty: Easy
Preperation time: 45′
Servings: 4
Vegan choice

• 400g greek King Oyster Mushrooms
• 2 tbsp. soy sauce
• 2 tbsp. Japanese sake
• 2 tsp. brown sugar
• 2 tbsp. peanut oil
• 2 tbsp. spring onion, finely chopped
• 1 garlic clove
• A little balsamic
• Salt & Pepper
• 1 package of nori sheets
• toasted sesame seeds for garnish (optional)

Cut King Oyster Mushrooms lengthwise into 4mm thick slices on a large plate.
Mix the soy sauce, Japanese sake and brown sugar in a small bowl.
Pour the sauce over the mushrooms & mix to coat them evenly. Marinate for 15′.
Remove the King Oyster Mushrooms from the marinade and keep it aside.
Add the peanut oil to a non-stick pan & heat over medium-high heat.
Add the spring onion and stir.
We cook the mushrooms in batches. Spread them all over the pan without overlapping.
Let the mushrooms cook without stirring them. When the pan is hot, reduce the temperature and turn our mushrooms so that they cook on the other side.
It takes about 8′ for each batch, until the mushrooms acquire a golden brown color.
When the last batch of mushrooms is cooked, add all the mushrooms to the pan and pour the marinade over the mushrooms.
Continue cooking on medium low heat for 2-3′, until the liquids are absorbed.

Serve the King Oyster Mushrooms on the nori rolls.

• Sluuurrp •
Dinner tonight provided by: Mushrooms’ Art

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