Serving Size: 6 skewers
3 King oyster mushrooms, cut in half
3 Tbsp honey
2 cloves garlic, grated
2 tsp ginger, grated
2 tsp sesame oil
4 Tbsp tamari or Braggs liquid aminos
4 Tbsp rice vinegar
Oil for coating
½ Tbsp sesame seeds
Spring onion, diced
Mix all marinade ingredients together in a bowl.
Marinate the mushrooms for 15-20 minutes at room temperature.
Heat a large pan to medium high heat. Add just enough oil to coat the pan.
Place each mushroom on the pan, making sure they are not over crowded. Let them cook for about 5 minutes minutes without moving them.
Once the bottom is golden brown turn the mushrooms to the other side and cook another 5 minutes, or until golden brown.
Add the marinade to the pan and cook until the mushrooms have soaked in the sauce, about 3-5 minutes.
Place a skewer in each mushroom and garnish with sesame seeds and spring onion.
Tips: if you use bamboo sticks for the skewer and cook the mushrooms on the skewer, make sure to soak the bamboo sticks an hour before use so that you don’t burn the sticks.