Umami Rich Mushrooms Recipe Made with Oyster Sauce

Move over, tofu scramble! There's a new, savoury star in town, and it's got gills, not grains. Yes, we're talking about mushrooms in Chilzo’s Oyster sauce, a dish so simple, it's almost suspicious. Bursting with flavour, it'll have you asking, "Where have you been all my life?"

Enjoy the rich flavours of China? Try these delicious Hakka noodles for more Chinese-inspired goodness!

Happy Oyster Accidents

But before we delve into this culinary delight, let's pay homage to the king of sauces itself – oyster sauce. Back in 1888, a Chinese restaurateur named Mr. Lee Kum Sheung accidentally simmered down a pot of oyster soup, creating a thick, umami-packed gravy that changed the culinary landscape forever. Since then, his "Oyster Sauce" has graced countless dishes, and today, it's about to transform humble mushrooms into something truly mushroomificent (yes, I made that word up, and yes, you're welcome).

What defines Oyster sauce?

Made with oyster extracts, sugar, salt, and water, it's a viscous, dark brown condiment that packs a punch of savoury goodness. Some versions thicken naturally with caramelised sugar, while others use cornstarch, but regardless, its depth of flavour is undeniable.

A Vegetarian Alternative

For all the vegetarians out there, we got our very own vegan version of Oyster Sauce! Enter Chilzo, the Robin to your Batman, the Bert to your Ernie, the peanut butter to your... Well, you get the picture. This vegetarian version of Chilzo’s Oyster sauce brings all the rich, savoury goodness to the party. Think of it as your new BFF, always there to add a touch of umami magic to your plant-based dishes.

Onto the Recipe!

Ingredients you need to make Mushrooms in Oyster Sauce!

• 250g button mushrooms, cleaned and halved
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, finely chopped
• 3 tablespoons Chilzo’s Oyster sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1/2 cup vegetable broth or water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh cilantro or green onions for garnish (optional)
• Steamed rice, for serving

Follow these simple steps to make Mushrooms in Oyster Sauce!

1. Clean the mushrooms thoroughly (give them a good scrub-a-dub) and cut them in half. If they are larger, you can quarter them for bite-sized pieces.
2. Crank the dial to "sizzling hot" and pour in vegetable oil over medium-high heat. Toss the garlic and chopped ginger, and sauté for about 30 seconds until fragrant.
3. Throw those halved mushrooms into the wok. Watch them for 3-4 minutes until they turn golden brown and release their juicy secrets.
4. In a small bowl, mix Chilzo’s Oyster sauce, vinegar, and sugar. Pour this sauce over the mushrooms in the wok.
5. Add vegetable broth or water to the wok, allowing the mushrooms to simmer in the flavorful sauce. Let it simmer for an additional 3-4 minutes until the mushrooms are tender.
6. If you prefer a thicker sauce, mix cornstarch with water to create a slurry. Add it to the wok and stir until the sauce thickens slightly.
7. Sprinkle on some fresh cilantro or green onions for a pop of freshness.
8. Serve the mushrooms in Oyster sauce over steamed rice, creating a perfect harmony of flavours.

So there you have it! A quick, easy, and delicious recipe that'll make you forget tofu scramble ever existed. Now go forth, spread the mushroom with Chilzo’s Oyster sauce and remember, cooking should be fun, not stressful.

So crack open a drink with some tunes, and let your inner chef run wild!