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Spicy Lemongrass King Oyster Mushrooms

Servings 4

Ingredients

  • 3 king oyster mushrooms
  • 3 garlic cloves minced
  • 1 tbsp lemongrass* minced
  • 1.5 tsp ground turmeric
  • 1.5 tsp fish sauce or soy sauce for vegetarian/vegan version
  • 1 bird's eye chili finely sliced
  • hot water

Instructions

  • After rinsing under cold water and patting the mushrooms dry, slice in half lengthwise, then into 1 cm thick slices.
    King Oyster Mushrooms | Plated Palate
  • Heat cooking oil over medium-high heat in a sauté pan. Add minced garlic and lemongrass and sauté for 1-2 minutes, until fragrant. Toss in the sliced mushrooms and give them a quick stir. Then sprinkle the ground turmeric evenly over the mushrooms.
    King Oyster Mushrooms Lemongrass Turmeric | Plated Palate
  • After giving the mushrooms another stir, add enough hot water to cover the mushrooms halfway. Season with fish sauce (or soy sauce) and add the sliced chili pepper. Turn the heat down to medium low and allow to simmer and reduce.
    King Oyster Mushrooms Lemongrass Turmeric | Plated Palate
  • Once most of the liquid has reduced, serve with steamed jasmine rice along with some green veggies.
    King Oyster Mushrooms Lemongrass Turmeric | Plated Palate

Notes

*To save time, I always use frozen minced lemongrass, which is available at Asian grocery stores.