Ready to upgrade your mushroom game?
I’ve got you covered with these amazing sautéed king oyster mushrooms topped with sweet and spicy adzuki beans! It’s meaty, super flavorful, and packed with protein. Let’s go!
We start with the beans, that are first soaked overnight to make them easier to digest and reduce their cooking time. I went with adzuki beans as I like their subtle sweetness.
First, you fry aromatics like garlic, shallots, and chili that will add a lot of flavor to the beans. Next, add the beans to the pan as well as soy sauce for saltiness and umami, maple syrup for sweetness, and water.
You want to simmer the beans for about 90 minutes, or until tender. Be aware that you will still have some liquid left after cooking, do not drain it as we will use it to make the beans saucy!
Then comes those big and fat mushrooms: king oyster!
I know these are not available everywhere, so if you cannot get your hands on it, feel free to go with your favorite mushrooms. I’m sure portobello mushrooms would work very well with this recipe.
To let the sauce penetrate inside the mushrooms, I made small incisions on each one, not going all the way through. Not only it makes the mushrooms look cooler, but it also decreases the cooking time a bit.
You want to cook the mushrooms for about 15 minutes if you prefer them quite tender, but if you like them with a slightly firmer texture, 10 minutes should be enough. Be aware that these take a longer time to cook as they are cooked whole and are big compared to other mushrooms. Adjust the cooking time depending on the size of your mushrooms.
I hope you will love this dish as much as I do! It’s sweet, earthy, quite spicy, and perfectly salty. The chewiness of the adzuki beans balances with the meatiness of the mushrooms. You can serve this as is, or with rice, noodles, or even quinoa on the side!
Let me know in the comments if you try this recipe!
Sweet & Spicy Beans
- 1 tbsp (15ml) oil
- 2 cloves of garlic, minced
- 2 shallots, minced
- 2 small chili, finely sliced
- 1/4 cup adzuki beans, soaked overnight and drained
- 3 cups (700ml) water
- 2 tbsp (30ml) soy sauce
- 1 and 1/2 tbsp (22ml) maple syrup
- optional: 1 tsp cornstarch diluted in 1 tbsp water
- 2 tbsp (30ml) oil
- 4–5 king oyster mushrooms (around 500g)
- 1 tsp (4g) sugar
- 1/4 tsp salt
Sweet & Spicy Beans
- Heat the oil in a medium saucepan over medium heat. Once hot, add the garlic, shallots, and half of the sliced chilis. Sautée for about 3 minutes. Next, add the adzuki beans, water, soy sauce, and maple syrup.
- Bring to a boil and let simmer uncovered for about 1 and 1/2 hour, or until the beans are tender. Halfway through cooking, add the rest of the sliced chilies. Check regularly to make sure there is always water left so the beans don’t burn. Once the beans are cooked, you should still have some water left (about 1/2 cup), don’t drain, this will make the sauce.
- Dissolve the cornstarch in the water and add it to the saucepan. Cook over medium heat for another 2 minutes, or until the sauce and the beans have thicken. Remove from heat and cover to keep hot.
- Wash the king oyster mushrooms and pat them dry. Slice the mushrooms into 1/2-inch thick slices, leaving about 1/4 inch at the bottom unsliced. You don’t want the slice the king oysters all the way through.
- Heat 2 tbsp of oil in a large non-stick skillet over medium heat. Once hot, add the king oysters and fry for about 15 minutes, stirring regularly to make sure they are brown on each side.
- Add the salt and sugar, and stir to coat the mushrooms. Cook for another 2-3 minutes, or until the sugar starts to caramelize.
- Transfer the mushrooms to a plate and top with the sweet and spicy beans. Sprinkle with chopped green onions and enjoy with rice, noodles, or quinoa on the side!
- Serving Size: 1
- Calories: 322
- Sugar: 15.5g
- Fat: 14.5g
- Carbohydrates: 39.7g
- Fiber: 5.8g
- Protein: 14.2g