King Oyster Agua Chile Recipe
King oyster mushrooms, coconut milk, lemongrass, ginger, cilantro, red onion, corn tostadas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated King Oyster Mushrooms
Agua Chile Broth (coconut-lemongrass)
Aromatics & Veggies
Garnish & Assembly
Method
Marinated King Oyster Mushrooms
- 1
Prepare and Sear Mushrooms
Trim the ends of the king oyster mushrooms and slice them lengthwise into 1/4-inch thick planks or 1/2-inch long batons to resemble scallops. Pat dry. In a large skillet over medium-high heat, warm 2 tbs oil until shimmering. Season mushroom slices with 1 tsp kosher salt and 1 tsp black pepper. Sear the mushrooms in a single layer for 2–3 minutes per side until well browned and caramelized. Work in batches if needed. Remove to a plate and set aside.
Agua Chile Broth (coconut-lemongrass)
- 2
Infuse Broth
In a small saucepan combine 1 cup coconut milk, 1 cup hot vegetable stock (or water), chopped lemongrass, and sliced ginger. Bring to a gentle simmer over medium heat, then reduce heat and let simmer 6–8 minutes to infuse flavors. Do not boil vigorously.
- 3
Strain and Finish Broth
Remove from heat and strain the infusion into a bowl, pressing on solids to extract flavor. Stir in 4 tbs fresh lime juice, 1 tsp sea salt, 1 tsp agave (if using), and 1/2 tsp freshly cracked black pepper. Taste and adjust acidity or salt — the broth should be bright, slightly creamy from coconut milk, and balanced. Let cool to warm or room temperature for 10–15 minutes.
Aromatics & Veggies
- 4
Quick Pickle Red Onion
While the broth infuses, place 1/2 cup thinly sliced red onion in a small bowl. Sprinkle with 1/4 tsp sea salt and squeeze 1 tbs of the prepared lime juice from the broth mixture over the onion (or use extra lime if needed). Toss and let sit 8–10 minutes to soften and lightly pickle. If using jalapeño/serrano, add thin slices to the onion to pickle slightly as well.
- 5
Prep Cilantro and Radish
Roughly chop 1/2 cup cilantro leaves and thinly slice up to 4 radishes. Keep aside for assembly.
Garnish & Assembly
- 6
Assemble Tostadas
Place 8 corn tostadas on a serving platter. Spoon 2–3 tbs of the cooled coconut-lemongrass agua chile broth onto each tostada so it wets the surface but does not make it soggy.
- 7
- 8
Finish and Serve
Garnish with micro cilantro or extra cilantro leaves and serve immediately with lime wedges on the side for extra brightness. If you prefer a wetter presentation, serve the remaining broth in a small pitcher to spoon over at the table.