King mushrooms braised in pineapple sauce makes a quick and easy side dish. The beautiful part of this dish is that it works both as a vegetable side dish and a meat substitute. King mushrooms have a chewier, more meaty texture than Portobello mushrooms, which is very pleasant if you’re looking for a filling meal without a ton of calories.
The mushrooms are sliced, then braised in crushed pineapple and soy sauce. If you’re a true carnivore though, you could always replace the mushrooms with chicken breast.
1. Info for King Mushrooms in Pineapple Sauce
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for King Mushrooms in Pineapple Sauce
- 1 tablespoon canola oil (or any neutral oil)
- 1 shallot, thinly sliced
- 4 King oyster mushrooms
- 2 teaspoons ginger garlic paste (see tips)
- 2 small red Thai bird chiles (optional)
- 3/4 teaspoon mushroom seasoning salt (or regular salt)
- 1 (8-ounce) can crushed pineapple
- 3 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon sesame oil (optional)
- ¼ teaspoon black pepper, freshly ground
- 2 sprigs cilantro, for garnish (optional)
- Cut the mushrooms into ½”- thick slices.
- In a wok, heat the oil. Add the shallots and cook until golden. Add the mushrooms and whole red chiles. Cook for about 2-3 minutes. Season with mushroom seasoning salt. Transfer to a platter with the mushroom juice.
- Add more oil (if necessary) to the wok. Add the garlic ginger paste. Cook until fragrant and add the crushed pineapple, granulated sugar and soy sauce. Bring to a boil; add a little water, about 2-3 tablespoons. Return the King mushrooms to the wok. Stir constantly until the sauce is absorbed by the mushrooms. Once the water evaporates, check the doneness of the mushrooms. Finish with a touch of sesame oil and black pepper and garnish with cilantro.
- Serve with steamed jasmine rice.
- Bon appétit!