Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of king oyster mushrooms lengthwise into 1 cm thick "steaks" and gently score a crisscross pattern on one side of each slice.

2. 2

   In a small bowl, combine 2 tablespoons of sumac, 1 teaspoon of ground turmeric, 0.5 teaspoon of fine sea salt, and 0.25 teaspoon of ground white pepper to create a seasoning mix.

3. 3

   Evenly sprinkle the seasoning mix over both sides of the sliced king oyster mushrooms, ensuring they are well coated.

4. 4

   Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat until shimmering, then carefully place the seasoned mushroom slices into the pan without overcrowding.

5. 5

   Sear the mushrooms for 4 minutes per side until deeply golden brown and tender, working in batches if necessary, then remove them from the pan and set aside.

6. 6

   In the same pan, reduce the heat to medium and add 1 tablespoon of finely minced garlic, 1 tablespoon of finely minced shallots, 1 teaspoon of minced lemongrass, and 0.5 teaspoon of grated galangal, sautéing for 2 minutes until fragrant.

7. 7

   Pour in 3 tablespoons of light soy sauce, 1 tablespoon of palm sugar, 0.5 cup of vegetable broth, and 1 teaspoon of freshly cracked Kampot pepper, simmering for 3 minutes until the glaze slightly thickens.

8. 8

   Return the seared king oyster mushrooms to the pan, toss gently to coat them evenly with the glaze, and squeeze 1 tablespoon of fresh lime juice over them just before serving.