Maple Shoyu Mushrooms
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These Teriyake Mushrooms are a family favourite of ours for a weekend breakfast or brunch. They are rich, full of flavour and absolutely delicious! And so quick and easy to make.
I love the sweet and salty combination – probably a sign of my Oriental Roots! What’s wonderful is to be able to create these flavours without adding sugar or msg, which can usually be found in Oriental cooking.
For this recipe I use regular Brown Mushrooms or Oyster Mushrooms. Whenever possible please do make sure the mushrooms you use are organic, as they already grow in dark damp areas so you want to avoid buying ones that have had chemicals used on them.
If you do get non-organic then make sure you give them a good wash and take off the stems.
- 150g Oyster or Brown Mushrooms (Cut into thick chunks or slices)
- 3 Garlic Cloves (Sliced thinly)
- 75g Maple Syrup or Rice Syrup
- 3 -4 Tbls Shoyu or Tamari (for GF Version)
- Sesame Oil (Ghee or Butter for non Vegans)
– Heat up 2-3 Tbls Sesame oil in a frying pan and then add the mushrooms and a good pinch of sea salt. Let them fry for at least 5min on a medium heat
– Add the garlic and fry for another 2-3 minutes. Mix in very well
– Add the Maple Syrup and 3 Tbls of Shoyu/Tamari and mix in well and continue to fry on a medium heat
– The mushrooms should start wilting and softening and absorbing a lot of the seasoning and the maple will make the liquid caramelise a little. If it starts to ‘catch’ on the pan turn the heat down a little
– If you feel it needs it, add the final tablespoon of Shoyu/Tamari and mix in well. Have a taste? Do you want it sweeter or saltier? It should be a perfect balance of sweet and salty but with a good intense strong flavour
Voila! You’re done. Delicious served on a slice of sourdough bread with smashed avocado! Enjoy x