You can usually find oranges year-round, but there’s something extra special about the peak-season navel oranges found from December to March. This recipe embraces that, and the magic of oyster mushrooms, to produce chewy, meaty, sweet and tangy shrooms.
Miso-Orange Glazed Oyster Mushrooms
2
servings20
minutesIngredients
2 servings of jasmine rice (about 1/2 cup)
3 tbs neutral oil, like canola
200g of king oyster mushrooms, halved and scored
Juice of one orange (about ½ cup)
2 tbs miso paste
1 tsp sesame seeds
Zest of half an orange
1 tbs rice vinegar
Salt (I'm using Diamond Crystal)
Directions
Start by making your rice.
While that cooks, heat oil in a large cast iron pan on medium-high.
Place mushrooms scored side down in the hot pan. Sprinkle with a pinch of salt and let cook on medium-high for 5-7 minutes, or until golden brown. The mushrooms should be evenly spaced out on the pan and not touching. Work in batches if you need to.
Meanwhile, whisk together your orange juice and miso paste. Set aside.
When the mushrooms are golden brown, add the glaze, cover and cook for 5 minutes, or until the glaze starts to caramelize on the pan. If you’re working in batches, don’t forget to reserve some glaze.
Remove the lid, toss and let cook for another 1-2 minutes.
By now your rice should be ready. Add rice vinegar, mix to combine and plate on your serving dish.
Add mushrooms and top with sesame seeds and orange zest.