Oven-Steamed Mushrooms in Black Pepper Oyster Sauce
Ingredients
- 3½ cups assorted mushrooms (pick 2 – 3 kinds from portabella, shiitake, king oyster, white beech, brown beech, Makitake, or Enokitake)
- 3 tablespoons oyster sauce
- ¼ teaspoon ground black pepper
- ¼ teaspoon sugar
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350˚F or outdoor grill to medium heat.
- For the shiitake and portabello, rinse and wipe clean under running water. Pat dry with paper towels. Remove stems and cut into stripes. For the king oyster, rinse and pat dried with paper towels. Cut to remove stem and cut into stripes. For the Makitake, white and brown beech, trim the base of the cluster. Pull the mushrooms apart. Rinse under running water and pat dried lightly. For Enokitake, rinse them under water. Trim the base of the cluster and pull the mushrooms apart.3½ cups assorted mushrooms
- Cut 2 (12 x 15 – inch) aluminum foils. Use heavy-duty or double layer foils for grill.
- In a large bowl, combine the mushrooms, oyster sauce, black pepper, and sugar. Mix well gently with hands.3 tablespoons oyster sauce, ¼ teaspoon ground black pepper, ¼ teaspoon sugar
- Divide the mushrooms between the 2 foils. Add ½ tablespoon butter onto each pile of mushrooms. Fold the foils and seal the packets tightly. Transfer the 2 packets onto a baking sheet. Bake in the oven for 18 – 22 minutes or cook on grill for 25 – 30 minutes.1 tablespoon unsalted butter
- Remove the packets from oven or grill and place the packets on plates. Carefully open the packets and serve immediately.
Notes
You can find all these mushrooms in most Asian supermarkets. Whole Foods carry some of them too.
Oyster sauce is a thick and savory sauce that made with little oyster extract. It is commonly use in Cantonese cuisine. It is great with steamed vegetables, noodles and many more. It can be found in Asian isle in supermarkets or Chinese supermarkets. I used Lee Kum Kee Oyster Sauce.