HEALTHY GOODNESS ON A PLATE
For a delicious and so good meal try creating a healthy plate of goodness and enjoy an explosion of flavours with every bite.
Equipment
- 1 shallow fry pan
- 1 serving plate or platter
- 2 medium mixing bowls
Ingredients
INGREDIENTS FOR KING OYSTER MUSHROOMS
- 2-3 large king oyster mushrooms
- 1-2 tbsp vegan butter or margarine
- 3 large garlic cloves, thinly sliced
- 3cm or 1 inch piece of ginger, thinly sliced
- 1-2 teasp sriracha sauce
- 1-2 teasp dark soy sauce
- 1-2 teasp maple syrup
- salt to taste
INGREDIENTS FOR DIPPING SAUCE
- 2 tbsp vegan yoghurt
- 2 tbsp vegan aioli or mayonaise
- 2 teasp srirache sauce
- 1 teasp lemon juice or to taste
- salt to taste
Instructions
- METHOD FOR KING OYSTER MUSHROOMS
- Clean the mushrooms by first trimming off the ends that are tough
- Use a paper towel and wipe over the mushroom from the top down
- Slice the mushrooms into medallion shapes 1.5 -2cm in thickness
- Lightly score a criss-cross pattern on each one, this allows them to cook evenly and absorb the cooking juices, then set aside
- Add butter to a medium hot pan and add garlic and ginger. Sauté for a couple of minutes until translucent, remove with a slotted spoon place on paper towel
- Measure out the srirache, soy sauce and maple syrup into a small bowl, mix to combine and set aside
- Turn the heat to medium, add more butter if required to the pan then add mushrooms. Pan fry 3-4 minutes turning often to get even cooking and a nice golden colour. Sprinkle with a pinch of salt while cooking
- When mushrooms are nicely golden add the garlic and ginger back into the pan with the sauce mix. Let the mushroom cook in the sauce for 2-3 minutes to soak up all the flavours
- Remove to a plate and let the mushroom rest until ready to be plated
METHOD FOR DIPPING SAUCE
- Place all ingredients into a bowl and whisk together to combineAdjust flavour to your taste