Serves: 2
Prep time: 30 minutes
Main ingredient: 200 g Shroomery Oyster Mushrooms
Recipe style: Korean-inspired street food

Ingredients :

Honey Butter Glaze

• 3 tbsp butter
• 4 cloves of garlic, minced
• 3 tbsp fish sauce
• 1 tbsp white vinegar
• 1 ½ tsp sugar
• ½ tsp salt or to taste
• ½ tsp Kashmiri chilli powder
• 1 tsp chilli paste
• 1 tsp Sriracha
• ½ tsp cornflour in 2 tbsp water
• 1 tbsp honey
• 1 spring onion, diced

Batter Fried Oyster Mushrooms

• 200g Shroomery Oyster Mushrooms
• 3 tbsp yoghurt
• ½ tbsp white vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp salt or to taste
• ¼ cup all-purpose flour
• ⅓ cup water
• ½ cup or so of all-purpose flour to coat the mushrooms

How to Make Honey Butter Oyster Mushrooms

Step 1: Prepare to fry the shrooms

By heating a pot/wok/kadhai with about a cup of vegetable oil. Prep the batter by mixing all the ingredients. Wash the mushrooms gently, pat dry them with a towel, dip into the batter and coat with all purpose flour. Shake off the excess flour, assemble on a plate. When the oil is hot (180°C), fry them until golden-brown. Drain, transfer to a tissue lined plate. 

Step 2: Prepare the glaze

In a pan melt butter over low-medium heat. Add the minced garlic, fry till fragrant. Lower the heat and add everything other than the sugar and slurry. Mix, add sugar and let it melt. Cook for half a minute then add the corn flour slurry. Cook till the sauce thickens, then whisk in the honey and chopped spring onions. Add 1-2 tbsp water if the gravy is thick

Step 3: Toss the fried mushrooms

In the glaze and garnish with diced spring onions, white sesame and black sesame. Pull out a chilled pint from the refrigerator. Enjoy!