Credit: Shared by Chef Thomas Kooy & family
Ingredients
1/3 cup (80 g) soy sauce
1/4 cup (60 g) water
2 and 1/8 tbsp (45 g) honey
2 and 1/2 tbsp (36 g) Chinese black vinegar or rice vinegar
1 garlic clove, finely grated
2 tsp (10 g) ginger, finely grated
1 tsp (5 g0) sesame oil
500g (~1/2 lb) Edye Farms chestnut mushrooms, halved
neutral oil for cooking
spring onion, thinly sliced
sesame seeds
1/4 cup (60 g) water
2 and 1/8 tbsp (45 g) honey
2 and 1/2 tbsp (36 g) Chinese black vinegar or rice vinegar
1 garlic clove, finely grated
2 tsp (10 g) ginger, finely grated
1 tsp (5 g0) sesame oil
500g (~1/2 lb) Edye Farms chestnut mushrooms, halved
neutral oil for cooking
spring onion, thinly sliced
sesame seeds
Instructions
1. Mix all marinade ingredients until the honey dissolves. Pour over mushrooms and marinade for a couple of hours.
2. Heat pan hot with a little bit of oil. Cook mushrooms in batches so they properly caramelize instead of steaming.
3. Once deeply browned, return all mushrooms to the pan.
4. Add the marinade and simmer over medium heat until glossy and reduced. The sauce should coat the mushrooms rather than pool at the bottom.
5. Finish with spring onion and sesame seeds.
1. Mix all marinade ingredients until the honey dissolves. Pour over mushrooms and marinade for a couple of hours.
2. Heat pan hot with a little bit of oil. Cook mushrooms in batches so they properly caramelize instead of steaming.
3. Once deeply browned, return all mushrooms to the pan.
4. Add the marinade and simmer over medium heat until glossy and reduced. The sauce should coat the mushrooms rather than pool at the bottom.
5. Finish with spring onion and sesame seeds.
Disclaimer: Please check with a registered health professional or allergist before consuming any novel foods.
