fish-flavored apricot mushrooms

How to Make Fish-Flavor King Oyster Mushrooms

Fish-flavor king oyster mushrooms, a vegetarian twist on the classic Sichuan "fish-fragrant" dish, mimic the savory, sweet, and tangy profile of braised fish without using any. Here’s a simple guide to recreate this flavorful dish at home.

Ingredients: 300g king oyster mushrooms, sliced; 2 tbsp oil; 3 minced garlic cloves; 1 tbsp ginger, minced; 2 chopped green onions; 2 tbsp doubanjiang (broad bean paste); 1 tbsp soy sauce; 1 tbsp vinegar; 1 tsp sugar; 1 tbsp starch; 200ml water; 1 tsp sesame oil.

Steps:

1. Prep the Mushrooms: Soak mushrooms in warm water for 10 minutes, then drain and slice. Mix with 1 tsp starch to enhance texture.

2. Make the Sauce: Whisk soy sauce, vinegar, sugar, starch, and water in a bowl.

3. Cook: Heat oil in a wok. Sauté garlic, ginger, and white parts of green onions until fragrant. Add doubanjiang, stir-fry until oil turns red.

4. Stir-fry Mushrooms: Add mushroom slices, stir-fry for 3–4 minutes until tender. Pour in the sauce, cook until thickened.

5. Finish: Drizzle sesame oil, garnish with green onions. Serve hot with rice.

Tips: For extra umami, add a pinch of mushroom powder. Adjust spice levels by controlling doubanjiang. This dish is quick, versatile, and a crowd-pleaser!