King Oyster Mushrooms Shiitake Balsamic Glaze…
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King Oyster Mushrooms Shiitake Balsamic Glaze
**Ingredients:**
\* 4-6 king oyster mushrooms.
\* 2 oz dried shiitake.
\* 1 tbsp white miso paste.
\* 1/4 cup maple syrup.
\* 1/4 cup good balsamic vinegar.
\* 1 tbsp soy sauce.
\* Flaky salt to taste.
\* Chives to taste.
\* 1/3 cup labne.
\* Chili crisp or salsa macha to taste.
**Directions:**
1. Add the dry shiitake to your saucier and top with 6 cups water. Soak for 30 min.
2. Slowly bring to a simmer and let it go for another 30-35 min. You want to create a semi thick reduction. At that point you'll strain and make sure to squeeze as much liquid out from them as you can.
3. Preheat your skillet on medium heat for 2-3 min.
4. Slice your mushrooms lenghtwise and score them.
5. Raise heat to medium heat, after 1 min add some olive oil and place them scored side down. Let them go for 6-8 min. Add some weight on them (I'm using another skillet) and let them go for undisturbed for another 5-6 min. Make sure you check they're not burning. You want a fully golden crust. Hit them with flaky salt.
6. Meanwhile, add the shiitake liquid to your saucier with the miso, balsamic, maple syrup and soy sauce. Let it thicken.
7. Spread the labne on a plate, top with chives, chili crisp and the mushrooms. Add the glaze on top and more chives.
**Credit**: this recipe is by Nadia Aidi
#drink #food
**Ingredients:**
\* 4-6 king oyster mushrooms.
\* 2 oz dried shiitake.
\* 1 tbsp white miso paste.
\* 1/4 cup maple syrup.
\* 1/4 cup good balsamic vinegar.
\* 1 tbsp soy sauce.
\* Flaky salt to taste.
\* Chives to taste.
\* 1/3 cup labne.
\* Chili crisp or salsa macha to taste.
**Directions:**
1. Add the dry shiitake to your saucier and top with 6 cups water. Soak for 30 min.
2. Slowly bring to a simmer and let it go for another 30-35 min. You want to create a semi thick reduction. At that point you'll strain and make sure to squeeze as much liquid out from them as you can.
3. Preheat your skillet on medium heat for 2-3 min.
4. Slice your mushrooms lenghtwise and score them.
5. Raise heat to medium heat, after 1 min add some olive oil and place them scored side down. Let them go for 6-8 min. Add some weight on them (I'm using another skillet) and let them go for undisturbed for another 5-6 min. Make sure you check they're not burning. You want a fully golden crust. Hit them with flaky salt.
6. Meanwhile, add the shiitake liquid to your saucier with the miso, balsamic, maple syrup and soy sauce. Let it thicken.
7. Spread the labne on a plate, top with chives, chili crisp and the mushrooms. Add the glaze on top and more chives.
**Credit**: this recipe is by Nadia Aidi
#drink #food
| 10,000 mlx | |
| 1 | |
| 0 |
comments
This ain't gabagool, but the balsamic on the king oyster, I'd still sit down for it.
