Teriyaki King Oyster Mushroom Recipe

Prepare mushrooms

Clean king oyster mushrooms with a damp cloth. Trim ends and slice lengthwise into 6–8 mm thick planks or into 3–4 long medallions per mushroom so they keep a meaty texture.

Make teriyaki glaze

In a small bowl combine 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp brown sugar, 1 tsp sesame oil, 1 tsp grated ginger and 1 tsp minced garlic. Stir until sugar dissolves.

Sear and glaze

Heat a large skillet over medium-high heat until hot. Add 2 tbs neutral oil. Add mushroom slices in a single layer (work in batches if needed). Sear without moving for 2–3 minutes until deep golden, flip and sear other side 1–2 minutes. Reduce heat to medium-low, add 2–3 tbs of the teriyaki glaze and spoon over mushrooms for 30–60 seconds until glossy and slightly reduced. Remove to a plate and keep warm.

Prep and soak

Wash and peel potatoes if desired. Using a mandoline or sharp knife, cut into 2–3 mm thin chips. Place in a large bowl of cold water with 1 tsp salt and refrigerate for 24 hours (this removes starch and gives crispiness).

Dry and fry - first fry (blanch)

After 24 hours, drain and pat chips completely dry. Heat neutral oil to 140°C (285°F). Fry chips in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towel.

Cool and final fry

Increase oil temperature to 180–190°C (355–375°F). Fry chips again in batches for 1–2 minutes until golden and crisp. Drain, season immediately with 1 tsp fine salt and keep warm/in a single layer so they stay crisp.

Prepare and char

Trim and halve the leek lengthwise, rinse between layers. Heat a heavy skillet over medium-high heat with 1 tbs butter and 1 tsp olive oil. Place leek cut-side down and cook, pressing gently, until well browned and slightly charred, about 4–6 minutes. Turn to char the edges and season with 1/2 tsp salt. Remove and keep warm.

Poach carrots

Place 500 ml water, 1 tsp sugar and 1/2 tsp salt in a saucepan and bring to a gentle simmer. Add carrots and poach until tender when pierced with a knife, 8–12 minutes depending on size. Reduce liquid slightly if needed. Remove carrots and toss with 1 tsp butter for shine.

Make confit garlic

Preheat oven to 120°C (250°F). Place 6 garlic cloves peeled into a small ovenproof dish and cover with 150 ml olive oil. Bake 60–75 minutes until garlic is soft and golden. Let cool. Reserve garlic and the flavored oil (strain if necessary).

Make mayonnaise

In a bowl whisk 1 egg yolk with 1 tsp lemon juice and a pinch of salt. Slowly drizzle 80 ml neutral oil while whisking constantly to emulsify until thick. Fold in 1 tsp mashed confit garlic and 1–2 tbs of the cooled confit oil to taste. Adjust salt and lemon as needed. Chill until service.

Build jus

In a small saucepan sweat 1 finely chopped shallot in a little confit oil for 1–2 minutes until translucent (do not brown). Add 300 ml vegetable stock, 1 tsp soy sauce, 1 tsp mirin and 1 tsp mashed confit garlic. Bring to a gentle simmer and reduce by about one-third until slightly syrupy, 8–12 minutes.

Finish jus

Strain the jus into a small pan, return to low heat and swirl in 1 tsp cold butter and 1/4 tsp cracked black pepper to finish and add gloss. Keep warm.

Assemble

Place glazed king oyster mushroom slices in the center of the plate. Fan a few 24-hour chips alongside. Lay a piece or two of burnt leek and 2–3 poached carrots artistically next to mushrooms. Dot 3–4 small quenelles or spoonfuls of confit garlic mayo around the plate.

Sauce & garnish

Spoon a little aromatic jus around and under the mushrooms (about 1–2 tbs per plate). Sprinkle toasted sesame seeds and microgreens or chives over the dish. Serve with a lemon wedge on the side to brighten before eating.