Skillet King Oyster Mushrooms with Thai Chili Peppers and Lime
- Yield 4 people
- Prep 15 minutes
- Cook 15 minutes
Skillet King Oyster Mushrooms with Thai Chili Peppers and Lime sits in the Vegetables section of Regbie. The card serves 4 people. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 1 pound King Oyster mushrooms, ends trimmed
- 3 tablespoons avocado oil, divided
- ½ cup minced shallots
- 4 garlic cloves, thinly sliced
- 2 teaspoons minced fresh ginger
- 1 Thai chili pepper, thinly sliced (or ½ teaspoon crushed red pepper flakes)
- 1 tablespoon Red Boat fish sauce, or 1 tablespoon coconut aminos + 1/4 teaspoon Diamond Crystal kosher salt (for vegan or vegetarian)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced fresh mint
- 1 tablespoon minced fresh Thai basil
Method
Slice the mushrooms in half, lengthwise. Use a sharp paring knife to cut a shallow diagonal criss cross pattern on the cut side of the mushroom.
Warm a wide skillet over medium a hot burner until hot. Swirl in 1 tablespoon of avocado oil.
Set half of the mushrooms cut side down in the pan, making sure not to overcrowd the pan. Leave for 2 to 4 minutes or until nicely browned and then flip over and cook for an additional 2 to 3 minutes until browned on both sides. Move the mushrooms onto a platter.
Swirl in another tablespoon of avocado oil into the empty pan and cook the remaining mushrooms the same way.
When the mushrooms are finished cooking, decrease the heat to medium and add the last tablespoon of avocado oil. Tip in the shallots, garlic, ginger, and Thai chili pepper into the empty pan. Stir-fry for 1 minute or until the shallots are softened.
Whisk the cooked mushrooms back to the pan, along with any reserved liquid.
Tip in the fish sauce and lime juice and toss well to combine. Taste for seasoning and adjust with additional fish sauce or lime juice if needed.
Move the mushrooms to a serving platter. Scatter on the fresh herbs and enjoy!
