Air-Fried Golden Oyster Mushrooms with Spicy Soy Dressing

Air-frying is a great way to brown mushrooms on all sides without the need for excessive oil. These crispy beauties perfectly harmonize with a spicy and savory soy dressing, steamed rice, and cucumber. It’s that simple!

Serves 2-4

Ingredients

• 16 ounces RI Mushroom Co. Golden Oyster mushrooms, broken into pieces

• 3 tablespoons canola or vegetable oil

• Kosher salt, as needed

• ½ cup soy sauce

• 1 tablespoon Gochugaru (Korean chili flake)

• 2 cloves garlic, minced

• 1 each scallion, thinly sliced

• 2 tablespoons red onion, minced

• ½ jalapeno, seeds removed, minced

• 1 tablespoon maple syrup or honey

• 2 teaspoons rice vinegar

• 2 teaspoons mirin

• ½ teaspoon black pepper, freshly ground

• ¼ teaspoon turmeric

• Steamed rice, for serving

• 1 each cucumber, sliced, for serving

Directions

1. Set air fryer to 400° F. In a large bowl, toss RI Mushroom Co. Golden Oyster mushroom pieces with canola or vegetable oil, and a light sprinkling of kosher salt. Place half of the mushrooms into the basket (to avoid overcrowding), and cook until fronds are crispy and browned, about 10-12 minutes. Repeat with remaining mushrooms.

2. Meanwhile, in a medium bowl, combine soy sauce, Gochugaru, minced garlic, thinly sliced scallions, minced red onion, minced jalapeño, maple syrup or honey, rice vinegar, mirin, black pepper, and turmeric. Mix to combine and set aside.

3. Add cooked mushrooms to a separate large bowl and toss with a few spoonfuls of the spicy soy dressing so they are coated but not drowning (there will be extra spicy soy dressing).

4. Serve the seasoned mushrooms with freshly steamed rice, sliced cucumber, and garnish with a little extra spicy soy dressing. Enjoy!

   Chef’s Notes:

   • Golden Oyster mushrooms have golden fronds and a white body, which is completely edible! Trim any brown mycelia away.

   • If you don’t have an air fryer, preheat your oven to 425° F and roast the mushrooms on a sheet tray until golden brown, about 10-15 minutes.

   • Use the extra spicy soy dressing on salads, dumplings, steamed vegetables, rice, and much more.