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Step 1
No need to wash oyster mushrooms. Cut off the last bit of the stem, and you are good to go.
Step 2
To turn the teriyaki sauce into a marinade, you need to heat it over medium/high heat with cornstarch until it thickens. It should not take longer than a couple of minutes.
Step 3
Heat up your cast-iron skillet over medium/high heat. And add coconut oil.
Step 4
Spread the cluster of oyster mushrooms evenly in a circle with caps down. Use a smaller cast iron skillet and press down the mushroom as much as you can. Try to distribute the weight evenly, so they get flattened evenly.
Step 5
Fry them for approx. 8-10 minutes. Check time to time to ensure they don't get burnt. When
Step 6
When the first side is ready, season it with salt, black pepper, and half of the garlic powder before flipping it over with a tong.
Step 7
Turn the heat down to medium. Add a bit more oil, and season the other side as well. Press it down again with the smaller skillet and fry them approx. 4-5 minutes or until they are crispy but are not charcoal.
Step 8
When they are ready, take it off the heat and let it cool for a bit.
Step 9
Brush them generously with the teriyaki marinade on both sides. Grill it over medium heat in a grill pan to get the sauce sticky on both sides.
Step 10
Serve it with sauteed bok choy. Cut it in half and sautee on a grill pan heated over medium heat until it softens and gets yummy charcoal stripes.