Local Blue Oyster Mushrooms Recipe

Prepare mushrooms

Pat the blue oyster mushrooms lightly with paper towel to remove excess moisture. Separate clusters into bite-size pieces and trim any tough stems so pieces are uniform in size.

Sear mushrooms

Heat a wide skillet over medium-high heat until hot. Add 2 tbs neutral oil. Add mushrooms in a single layer (work in two batches if necessary) and let them brown without stirring for 90 seconds to 2 minutes, then toss/stir occasionally until golden and slightly crisp, about 4–6 minutes total per batch. Remove mushrooms to a plate and set aside.

Make glaze

Reduce heat to medium. Add 1 tbs butter to the same skillet and melt. Add soy sauce, mirin, stock, and brown sugar; stir to combine and bring to a gentle simmer. Mix cornstarch and 1 tsp water to make a smooth slurry and whisk into the simmering liquid. Cook 30–45 seconds until glossy and slightly thickened.

Combine

Return mushrooms to the skillet and toss in the glaze to coat evenly. Cook together 1–2 minutes so the mushrooms absorb flavor and the glaze clings. Taste and adjust seasoning with a pinch of salt or a dash more soy if needed. Remove from heat and keep warm.

Fry garlic

In a small saucepan or shallow frying pan, heat 2 tbs neutral oil over medium-low heat. Add the thinly sliced garlic in a single layer. Fry gently, stirring often, until golden brown and fragrant, 2–4 minutes. Watch closely to avoid burning. Remove the garlic with a slotted spoon onto paper towel to drain.

Toast coconut

Using the same pan, add 1 tbs oil and the shredded coconut. Toast over medium heat, stirring constantly until the coconut is golden and aromatic, 2–4 minutes. Transfer to a bowl to cool.

Finish cultured coconut mixture

When garlic and coconut are cool, finely chop the fried garlic if slices are large. Combine toasted coconut, chopped fried garlic, cultured coconut yogurt, sea salt, and black pepper in a small bowl. Stir to form a slightly loose, savory coconut "crumb"—it should be moist but crumbly. Adjust salt to taste. Keep at room temperature until plating.

Mix smoked paprika, ground cumin, ground coriander, brown sugar, sea salt, black pepper, and optional cayenne in a small bowl until uniform. Sprinkle about half (or to taste) of the mix over the glazed mushrooms in the final toss so they pick up the smoky, bacon-like flavor. Reserve remaining mix to dust the plate or finish later.

Plump raisins

Place golden raisins in a small heatproof bowl and cover with 2 tbs hot water or warm tea. Let sit 8–10 minutes until plumped, then drain and pat dry.

Finish and assemble

Transfer glazed mushrooms to a warm serving plate. Scatter the plumped golden raisins evenly over the mushrooms. Spoon small mounds of the fried garlic cultured coconut around or on top of the mushrooms for textural contrast. Sprinkle the remaining "bacon" spice mix lightly over the dish, scatter fresh thyme leaves and a few small thyme sprigs for garnish. Finish with lemon zest and a light pinch of flaky sea salt. Serve immediately.