Garlicky King Oyster Mushrooms with Herbed Edamame Puree
Ingredients (1 serving):
- King oyster mushrooms, 2 large mushrooms – sliced in half lengthwise and scored
- Salt, 1/4 tsp for steaming the edamame + ¼ tsp for the puree mixture
- Olive oil, 1.5 tbsp for the mushrooms + 3 tbsp for the edamame puree
- Shelled edamame beans, 1 cup
- Coriander leaves, 1 cup roughly chopped
- Braggs liquid aminos (low-sodium soy sauce), 1.5 tbsp
- Black sesame seeds, 1 tsp
- Fresh lemon juice, 1.5 tbsp
- Garlic, 2 small cloves minced (or use 1 large clove)
- Cracked black pepper to taste
- Water, 1/2 cup for cooking the edamame + 3 tbsp edamame puree
- In a saucepan, cook the frozen edamame beans in ½ cup of water with 1/4 tsp of salt on high heat. Once brought to a boil, turn down the heat to low and simmer for 4 minutes. Strain the beans.
- In a food processor, mix the edamame with 3 tbsp of olive oil, 1 cup chopped coriander, 1.5 tbsp of lemon juice, 3 tbsp of water and the last ¼ tsp of salt. Mix on high until smooth. You will have to scrape down the sides a few times as you mix to ensure that everything gets pureed.
- In a small mixing bowl, combine 1.5 tbsp of Braggs liquid aminos (low sodium soy sauce) with 2 cloves of minced garlic. Set aside.
- Add 1.5 tbsp of olive oil to a large frying pan and turn the heat to medium-high. Wait until the oil is hot before adding the sliced mushrooms. Cook on one side for 4.5 minutes. Turn the heat to low and cook the other side for 2 minutes.
- Add the Braggs liquid aminos/garlic mixture to the pan, stir to coat the mushrooms on both sides. Let cook for 1 minute.
- Serve the mushrooms on top of the edamame puree. Sprinkle over the sesame seeds and enjoy!