King Oyster Mushroom Steak

Preheat oven to 400 degrees.

Combine ¼ c olive oil, vinegar, rice wine, palm sugar and salt.

Cut in half or quartered depending on the size.

Place in a shallow baking dish.

Pour marinade over mushrooms.

Toss mushrooms in marinate and allow to sit for 15 minutes.

After marinating, transfer mushroom steaks to a baking sheet lined with paper towels.

Pat mushrooms dry.

Preheat large, oven safe saute pan to medium high.

Add the remaining olive oil to the pan.

Heat until smoking.  Carefully place mushrooms in the pan.

Sear until caramelized.

Turn and place pan in the oven to 8-10 minutes.

Remove pan from the oven.

Place pan seared mushroom on a large plate.

Spoon xo over mushroom steak

Shiitake XO

Destem shiitakes and wipe clean.

Place shitakes in a food processor.

Pulse until fine but not mushy.

Remove shiitakes and add kombu.

Pulse until it achieves the same size as the kombu.

In a medium sauce pot preheat oil on medium high heat.

Add Mushrooms and fry until caramelized and slightly crispy.

Add shallots, thai chilies and Kombu.

Cook until shallots are translucent.

Then add garlic.

Cook until all ingredients are fragrant and caramelized.

Add a Korean chili flakes.

Cook until fragrant.

Add all liquid ingredients and continue to cook until liquid evaporates.