Smoked King Oyster Ribs with Miso-Bourbon Glaze & Yuzu Gremolata

Introduction

Hey there! Today we are leaning into that elevated gastro pub energy with a dish that bridges the gap between a smoky California backyard and a bustling Tokyo izakaya. We are taking the humble King Oyster mushroom and transforming it into a meaty, wood-fired star. By scoring the mushrooms and layering them with a sticky, fermented miso glaze spiked with bourbon, we get that deep BBQ soul. We finish it off with a bright, zesty gremolata that cuts through the umami like a cool Pacific breeze. It is bold, it is messy, and it is exactly what your table needs today.

Ingredients

• 6 large King Oyster mushrooms, sliced lengthwise into 1/2-inch thick 'ribs'
• 2 tablespoons avocado oil or other high-heat neutral oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 3 tablespoons white miso paste
• 2 tablespoons bourbon whiskey
• 2 tablespoons maple syrup
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon fresh grated ginger
• 1 teaspoon toasted sesame oil
• Zest of 1 yuzu or organic lemon
• 1/4 cup charred scallions, finely minced
• 1 clove garlic, microplaned
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon toasted white sesame seeds

Instructions

1. Light your grill or smoker using hickory or applewood chips, aiming for a steady temperature of 225°F (107°C).
2. Using a sharp knife, score the flat sides of the mushroom slices in a crosshatch pattern, being careful not to cut all the way through.
3. Toss the mushrooms in a bowl with the avocado oil, smoked paprika, and sea salt until evenly coated.
4. Place the mushrooms on the grill grates and smoke for 40 to 45 minutes until they become tender and have absorbed that rich woody aroma.
5. While the mushrooms smoke, whisk together the miso, bourbon, maple syrup, soy sauce, ginger, and sesame oil in a small saucepan over low heat. Simmer for 3-5 minutes until the glaze thickens and becomes glossy.
6. Increase the grill heat to high (around 400°F) or move the mushrooms to the direct heat zone. Brush the mushrooms generously with the miso-bourbon glaze.
7. Sear the mushrooms for 2 minutes per side until the glaze is caramelized, bubbly, and slightly charred.
8. In a small bowl, combine the yuzu zest, minced charred scallions, garlic, and cilantro to create the gremolata.
9. Plate the 'ribs' while hot, topping them with a final brush of glaze, a generous sprinkle of the yuzu gremolata, and toasted sesame seeds.

There you have it—a dish that is as much about the process of fire and smoke as it is about the delicate balance of citrus and salt. Whether you are serving this as a shared plate or the main event, those charred edges and the zing of the yuzu will keep everyone coming back for more. Keep experimenting with those pantry staples, and I will see you at the grill!

Emily