King Oyster Mushrooms in Black Pepper Sauce (黑椒蘑菇)
January 15, 2022  Print
Mushrooms are in general super easy to cook. Since mushrooms are quite flavorful and full of umami on their own, most of the time, I just cook them with a dab of salt and soy sauce or some herbs . But sometimes I do like to play around to see what I can come up with. The other day, I made Pepper Beef and had some extra homemade black pepper sauce. So I combined it with some mushrooms. It turned out pretty well.
I used king oyster mushrooms since they have more substantial “meat” and do not shrink as much after cooking. But feel free to use other types of mushrooms. The black pepper sauce can be made ahead of time and stored in the fridge for up to a week. You can also reduce the amount of freshly ground black pepper to your taste, especially if you have young kids who cannot tolerate any heat.
Preparation Time: 5 minutes
Total Time: 25 minutes
Servings: 2 – 4 people
- 2 to 3 king oyster mushrooms 1
- 1 pinch of kosher salt
- 1 tablespoon vegetable oil
Black Pepper Sauce
- 5 large garlic cloves
- 1 tablespoon vegetable oil
- 2 teaspoons freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon oyster sauce (optional) 2
- 1/2 teaspoon dark soy sauce
- Use a damp paper towel to gently remove any visible dirt from the mushrooms. Cut the king oyster mushrooms into thin slices.
- Black Pepper Sauce: Follow the instructions and pictures in step 5 from my previous recipe, Pepper Beef (repeated here). Peel and mince the garlic cloves. Heat a small sauce pan under medium-low or low heat. Pour 1 tablespoon of vegetable oil into the sauce pan. When the oil is getting warm, add the minced garlic. Let the oil slowly cook the garlic until it becomes soft and slightly golden. Then add the rest of the sauce ingredients: 2 teaspoons of freshly-ground black pepper, 2 tablespoons of Worcestershire sauce, 1 teaspoon of light soy sauce, 1/2 teaspoon of oyster sauce, and 1/2 teaspoon of dark soy sauce, mixing thoroughly. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. When the sauce becomes dark and has a thick, semi-liquid consistency, turn off the heat.
- Heat a medium well-seasoned skillet or nonstick pan under medium heat. When the skillet is warm, add the 1 tablespoon of vegetable oil, swirling lightly. Then add the sliced king oyster mushrooms and the pinch of kosher salt, stirring and flipping a few times to allow heat to distribute evenly. When the mushrooms are about 70% cooked, add the black pepper sauce (add less for a milder taste). Stir and toss a few more times until the mushrooms and the black pepper sauce are fully integrated and mushrooms are cooked through. Transfer to a plate and enjoy!
- I used king oyster mushrooms here due to their substantial size and meatiness. But you can definitely use other types of mushrooms for this dish.
- Oyster sauce is optional here. Mushrooms have plenty of umami already so you are not losing much without it. If you are vegetarian you can either find vegetarian oyster sauce or skip it altogether. If you are gluten free or gluten intolerant, you can either find gluten free oyster sauce or skip it as well.
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