Char Siu King Oyster 'Bone Marrow' with Truffle Edamame Congee

• vegan
• fusion
• asiancuisine
• kingoystermushroom
• truffle
• congee
• plantbased
• umami
• dinner
• experimental
• Hiroshi

Introduction

Greetings. Today, we transcend boundaries to create a dish that honors the smoky, nostalgic depths of Cantonese BBQ while embracing the sophisticated creaminess of a modern risotto-inspired congee. We are taking the humble King Oyster mushroom and transforming it into a succulent 'bone marrow' experience, glazed in a rich Char Siu reduction and nestled atop a bed of truffle-infused silkiness. It is a dish that bridges traditions—where the street markets of Hong Kong meet the refined elegance of a plant-based bistro. Let us begin this journey of texture and umami.

Ingredients

• 4 large King Oyster mushrooms (stems only)
• 3 tbsp Tamari or gluten-free soy sauce
• 2 tbsp Maple syrup
• 1 tbsp Red miso paste
• 1 tsp Five-spice powder
• 1 tsp Beetroot powder (for that authentic red char siu hue)
• 1/2 cup Sushi rice or short-grain white rice
• 4 cups Umami-rich shiitake vegetable broth
• 1/2 cup Shelled edamame beans
• 1 tbsp Black truffle oil
• 1 inch Fresh ginger, finely grated
• 2 Scallions, thinly sliced on a bias
• 1 tsp Toasted sesame seeds
• Micro-cilantro or shiso leaves for garnish

Instructions

• Prepare the 'bone marrow' by slicing the King Oyster mushroom stems in half lengthwise. Use a sharp knife to score the flat interior surface in a cross-hatch or diamond pattern, being careful not to cut all the way through.
• In a small bowl, whisk together the tamari, maple syrup, miso paste, five-spice powder, and beetroot powder to create the Char Siu glaze.
• Coat the mushrooms generously in the glaze and let them marinate for at least 20 minutes to absorb the flavors.
• In a heavy-bottomed pot, combine the rinsed sushi rice, grated ginger, and vegetable broth. Bring to a boil, then reduce to a low simmer. Cover and cook, stirring every 10 minutes to release the starches, until the rice has broken down into a creamy, thick porridge (approximately 35-40 minutes).
• While the congee simmers, preheat your oven to 400°F (200°C). Place the marinated mushrooms on a baking sheet lined with parchment paper, flat side up. Roast for 18-20 minutes, brushing with extra glaze halfway through, until the edges are slightly charred and the centers are tender.
• Once the congee is creamy, fold in the shelled edamame and the black truffle oil. Season with a pinch of sea salt if needed.
• To serve, spoon a generous portion of the truffle congee into a shallow bowl. Place two pieces of the roasted 'bone marrow' mushrooms on top.
• Garnish with sliced scallions, toasted sesame seeds, and micro-herbs. Drizzle any remaining glaze from the pan over the mushrooms for an extra burst of flavor.

This dish is a testament to the fact that plants can provide the most profound textures and complex flavor profiles imaginable. By utilizing the natural sponginess of the mushroom and the starch of the rice, we've created a meal that is as comforting as it is luxurious. I hope this inspires you to see the garden as a source of infinite elegance. Until our next culinary exploration, keep pushing the boundaries of what is possible.

Hiroshi