Blueberry Glazed King Oyster Mushrooms
Juicy, pan-seared King oyster mushrooms glazed in a tangy blueberry sauce, creating a delightful balance of savory and sweet flavors. This unique dish showcases the meaty texture of the mushrooms, enhanced by the aromatic blueberry glaze, promising an unforgettable culinary experience.
ingredients
- 8 King oyster mushrooms
- 1 cup blueberries
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2.
Slice the King oyster mushrooms lengthwise into ½-inch (1 cm) thick pieces.
- 3.
In a small saucepan over medium heat, combine the blueberries, balsamic vinegar, maple syrup, soy sauce, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the blueberries release their juices and the mixture thickens.
- 4.
While the blueberry glaze is cooking, heat the olive oil in a large skillet over medium-high heat. Add the mushroom slices, sprinkle with garlic powder, salt, and black pepper, then cook for 3-4 minutes on each side, or until golden brown.
- 5.
Transfer the cooked mushrooms to the prepared baking sheet. Brush both sides generously with the blueberry glaze, reserving some for serving. Bake for 5-7 minutes, allowing the glaze to caramelize slightly.
- 6.
Remove from the oven and let the mushrooms rest for a minute. Drizzle with the remaining blueberry glaze and garnish with fresh parsley.
- 7.
Serve these blueberry glazed King oyster mushrooms as a delightful appetizer or alongside a leafy green salad for a light main course.
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