TLDR;
This video presents three innovative techniques to transform king oyster mushrooms into delicious dishes that even mushroom haters will enjoy. Derek Sarno shares methods for creating mushroom scallops with miso broth, shredded mushroom for a vegan "turkey," and mushroom skewers with a savory glaze. The video emphasizes maximizing flavor and texture through proper cooking techniques, seasoning, and creative presentation.
- Three innovative techniques for cooking king oyster mushrooms.
- Focus on maximizing flavor and texture.
- Emphasis on proper cooking techniques and seasoning.
Mushroom Scallops with Miso Broth [1:37]
Derek Sarno demonstrates how to make mushroom scallops using king oyster mushrooms. He begins by trimming and scoring the mushrooms to enhance their visual appeal and allow for better seasoning. Some of the mushroom slices are soaked in a miso broth made with plant-based butter and hot water to infuse them with flavor. The mushrooms are then pan-seared in a cast iron pan with oil, seasoned with black pepper and salt, and basted with the miso broth. The "poached" mushrooms are cooked until they achieve a golden-brown color, with the chef using a press to ensure even searing. The finished dish is served with sautéed collard greens and garlic, showcasing the mushroom's versatility and umami flavor.
Shredded Mushroom "Turkey" [13:38]
The chef introduces a method for creating shredded mushroom, a plant-based alternative to shredded turkey or chicken. He uses a fork to shred king oyster mushrooms into various sizes, mimicking the texture of poultry. The shredded mushrooms are then simmered in water with salt and pepper to create a flavorful broth. After simmering, the mushrooms are drained and sautéed in plant-based butter until crispy and brown. Poultry seasoning is added for a holiday flavor profile. The dish is served with a vegan instant gravy, highlighting the mushroom's ability to absorb flavors and provide a satisfying, meat-like texture.
Mushroom Skewers with Savory Glaze [24:25]
Derek Sarno presents a technique for making mushroom skewers. He thinly slices king oyster mushrooms and steams them in boiling water to soften them. The softened mushroom slices are then folded accordion-style onto skewers. The skewers are seasoned with a store-bought chicken rub and pan-seared in oil and plant-based butter until they develop a crispy exterior. A glaze made from soy sauce, agave, and sesame oil is added at the end to create a savory and slightly sweet flavor. The chef recommends bookending the skewers with green onions or onions to hold them together better. The finished skewers are plated with extra sauce, showcasing the mushroom's ability to caramelize and absorb flavors.