Ingredients
6 large King Oyster MUshrooms
1 tsp sesame oil
1/2 cup hoisin sauce
1/2 cup soy sauce
3 tbsp mirin
3 tbsp brown sugar
1 tsp 5 spice powder
2 cloves garlic
1-2 stalks scallions, sliced into 1/4 rounds
1/2 tsp beet powder or chop and boil a small chopped beet in 1 cup of water and reduce the cooing liquid liquid down to 1 tbsp. Optional. Sometimes I like to made really red ribs like jarred Ah-So sauce makes so I add beet juice it is not nexcessary for taste.
Instructions
Wipe your mushrooms clean. Slice off their tops and reserve for another use.
Depending on their size I make about 4 short ribs from each mushroom. To make your mushrooms into rib shapes slice off about 1/4 inch from each side of the stem. You want to end up with four flat sides. Slice each stem in half length wise. Now cut each piece in half so that you now have 4 ribs. Repeat with each muchroom.
Mix the sesame oil, hoisen sauce, soy sauce, mirin, brown sugar, 5 spice powder and garlic in a small sauce pan. Add the beet powder or reduced beet liquid if using. Stir well. Heat to a boil and simmer 5 minutes stirring occasionally. Add the sliced scallions to the sauce and stir.
Place your “ribs” in a large bowl and cover with sauce. Toss with tongs. Leave to marinate 15 minutes or cover and leave overnight in the refirdgerater. The longer they marinate the more flavour they will absorb.
Heat a large pan until medium hot. Arrange one layer of ribs in the pan. Cook 8 minutes and then flip . Cook on the second side 8 minutes until golden brown. Repeat in batches until you have cooked all the ribs. Serve over rice with the extra sauce on the side.
I bring these to cook outs already cooked wrapped in foil and throw the packet on the grill to heat it up. That way I don’t have to worry about what was last cooked on the grill.
