Recipe: Japanese Salt Grilled Eryngii Mushrooms (Kinoko no shioyaki)

I love mushrooms very much, and when I saw this recipe for Japanese salt grilled eryngii mushrooms (kinoko no shioyaki) on Sonia's blog, I immediately bookmarked it. I recently had a similar dish at a Japanese restaurant in KL and enjoyed it. 

Eryngii mushrooms is also known as king trumpet mushroom, French horn mushroom or king oyster mushroom but in Japanese it is called eringi (エリンギ).This mushroom is favoured by many for its meaty texture and is often compared to that of abalone.

Japanese salt grilled eryngii mushrooms (kinoko no shioyaki)

This dish is widely served during autumn in Japan. When slicing the mushrooms, do not slice them too thin as you want to experience the meaty texture when you bite into it. The mushrooms are first sauteed in butter and then seasoned with salt, pepper and sake, and then covered to steam and finish off the cooking of the mushrooms. My whole family loved it, and I'll definitely be making this again in the near future.

For lovers of abalone, this is a good substitute for a fraction of the price. ;)

Simple and delicious

Japanese Salt Grilled Eryngii Mushrooms (Kinoko no shioyaki) 日式盐烧杏鲍菇
Recipe by Baby Sumo, adapted from Nasi Lemak Lover
Preparation time: 2 minutes
Cooking time: 4-5 minutes
Serves 3


Ingredients
1 (200g) pack Eryngii mushrooms
3-4 tbsp salted butter
1 tbsp cooking sake
Salt and freshly ground black pepper


1. Slice the Eryngii mushrooms into half or thirds, depending on the size of the mushrooms. Your mushroom slices should be around 1cm thick at least, for you to enjoy the meaty texture once cooked.

2. In a large frying pan or grill pan over medium high heat, melt the butter. Once melted, add the mushrooms, cut side down in the pan. Cook for 1 1/2 minutes, then flip over to other side (use chopsticks for ease of turning them over) and cook for another 1 1/2 minutes. This will sear the mushrooms to a nice golden brown.

3. Season with salt and pepper. Add the sake, then place cover on for a further 1 minute. This will steam and finish off the cooking of the mushrooms.

4. Serve immediately, as a side dish with rice.


Note: The leftover butter in the wok can be used to saute vegetables.

*I am submitting this to Asian Food Fest #1 Oct 2013 : Japan hosted by Alan from travelling-foodies.


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