July 02, 2025 | Lost Boys

Ingredients:

  • 1 lb King Oyster Mushrooms (sliced into ¼-inch rounds i.e. Scallop size) If you can’t find King Oyster Mushrooms (May substitute with Black Pearl or other Meaty mushroom).
  • 1 tbsp neutral oil (like avocado or light olive oil)
  • 2 tbsp white miso paste
  • 1 tbsp soy sauce or tamari
  • 1 tbsp mirin (or sub rice vinegar + ½ tsp sugar)
  • 1 tbsp water
  • 2–3 garlic cloves, minced
  • 1 tsp sesame oil (optional, for finishing)
  • Toasted sesame seeds, for garnish
  • Chopped scallions/chives or Furikake for garnish

Teriyaki Sauce Ingredients:

  • 1 ½ Cups Soy Sauce or Tamari
  • ½ Cup raw sugar or honey
  • 2 cloves Garlic diced small
  • 2 tbsp Ginger diced small
  • 1 to 2 tbsp Sesame oil (optional Olive Oil Light)
  • 1 tbsp Cornstarch
  • 1 tbsp Cold Water

Teriyaki Sauce Instructions:

  1. Heat the Oil:
    In a small saucepan over medium-high heat, slowly warm sesame oil. If sesame oil is too strong for your taste, use a 50/50 mix of sesame and olive oil—or use olive oil only.
  2. Sauté Aromatics:
    Once the oil is hot, add the garlic and sauté for 1 minute. Then add the ginger and cook for an additional 2–3 minutes, allowing the flavors to infuse into the oil.
  3. Add Sauce Ingredients:
    Stir in the soy sauce or tamari, followed by your sweetener (sugar or honey). Stir well to dissolve the sugar and blend the flavors.
  4. Thicken the Sauce:
    In a small bowl, mix 1 tablespoon of cold water with 1 tablespoon of cornstarch to create a slurry. Slowly whisk the slurry into the sauce to thicken. Note: You may not need the entire slurry—add gradually until the sauce reaches your preferred consistency. It will continue to thicken slightly as it cools.

Miso Garlic Mushroom Instructions:

  1. Prep the Mushrooms:
    Wipe mushrooms clean and slice into rounds. Score a crosshatch pattern on top of mushroom to absorb and hold sauce better.
  2. Make the Miso Sauce:
    In a small bowl, whisk together miso paste, soy sauce, mirin, water, and minced garlic until smooth.
  3. Sear the Mushrooms:
    Add mushrooms in a single layer to a skillet (no butter/oil/fluid of any kind) let them cook undisturbed for 2–3 minutes over medium heat until golden, then flip and cook another 2–3 minutes this is called dry cooking and allows them to have a meatier texture.
  4. Add the Sauce:
    Reduce heat to medium. Pour the miso garlic sauce over the mushrooms. Toss or stir to coat evenly. Let it simmer for 1–2 minutes until the sauce thickens slightly and the mushrooms are glazed.
  5. Finish: Remove from heat, drizzle with the Teriyaki Sauce (optional)
  6. Serve:
    Garnish with toasted sesame seeds, chopped scallions, or Furikake Seasoning. Serve over rice, noodles, or as a side to tofu, fish, or grilled meats.