- 200 g Oyster mushroom
- 1/2 avocado
- 3 parts broccoli
- 50 g purple cabbage, (chopped)
- 1 cucumber
- 1 pinch of dried pepper flakes
- 1 Daikon or 2 small turnips
- 2 tablespoons of roasted and unsalted peanuts
- 1/2 cup soy sprouts (any seed sprouts)
- 1 teaspoon of sriracha
- 1 tablespoon of tamarin paste
- 1/2 cup of brown rice, (cooked)
- 1 tablespoon maple syrup or sugar
- 1 teaspoon sea salt
- 1 tablespoon brown sugar
- 1 tablespoon neutral vegetable oil (grape seed oil)
- 80 ml rice vinegar
- 1 teaspoon roasted sesame
Oyster Mushroom Recipe Directions
- Sterilize a medium-sized jar with plenty of boiling water. Wash and peel the daikon. Slice it into very thin slices.
- Put rice vinegar, 60-120 ml /-glass of water (depending on how sharp you want your pickle), sugar, 1 teaspoon of salt and chili pepper in a small saucepan boil slightly.
- Put the sliced daikon into the bottom of the jar and cover with the hot pickling mixture. Allow it to cool, cover and refrigerate at least one day before consuming. Store in the refrigerator, approximately 2-3 weeks.
- In a medium bowl, mix tamari, Sriracha, maple syrup, rice vinegar, sesame oil and liquid smoke.
- Cut the mushrooms into equal-sized pieces and put them in the marinade. Cover it well and set aside. Meanwhile, proceed to STEP 7.
- After the mushrooms are marinated for 15 minutes, heat a grill pan over medium-high heat. Apply some oil to the surface and when the pan is hot, put the mushrooms on it. Grill the mushrooms until golden and fully cooked, making sure you always keep an eye on them so they don’t burn. If you don’t have a grill pan, you can bake them in the oven at about 180 ° C / 355 ° F for 20-25 minutes and turn them halfway to the other side. Do not throw away the pickles, it is useful as a seasoning / sauce.
- Turn the cucumber into threads or strips using a Julienne peeler or a regular quick peeler. I like to toss it gently with a few drops of tamari and toasted sesame oil, but this is optional. Quickly stir-fry the broccoli flowers on a wok or grill them in a pan to make sure they stay a little crispy. Season lightly with some tamari (or soy sauce).
- Divide the cooked rice, cucumber threads, grated cabbage, sprouts and stir-fried broccoli into two bowls. Fill it with oyster mushrooms. Sprinkle with chopped peanuts and sesame seeds (if used). Serve with daikon pickles, chilli sauce (I use sambal oelek) and use leftover pickled mushrooms for spice.