"Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they're coated in a marinade my mother used to use when cooking Chinese food at home-honey, soy, garlic and ginger-and roasted until golden, crisp, and juicy. Make the rice first if you're eating it alongside."
"Here they're coated in a marinade my mother used to use when cooking Chinese food at home-honey, soy, garlic and ginger-and roasted until golden, crisp, and juicy. Make the rice first if you're eating it alongside. You'll need two large baking sheets (mine are 16x12") and eight long metal or wooden skewers. If you're using wooden skewers, soak in water for 20 minutes beforehand."
Oyster mushrooms bridge plant and meat textures and flavors when cooked, offering a versatile substitute in many dishes. Coat the mushrooms in a honey, soy, garlic and ginger marinade inspired by Chinese home cooking, then roast until the exterior is golden and crisp while the interior stays juicy. Prepare rice first if serving alongside to ensure coordinated timing. Use two large baking sheets (16x12" suggested) and eight long metal or wooden skewers for even roasting. If using wooden skewers, soak them in water for twenty minutes beforehand to prevent burning.
Read at Epicurious
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