3 King Oyster mushrooms, split lengthwise or 8-9 regular oyster mushrooms
1/4 cup rice wine vinegar
1/4 cup shoyu or soy sauce
1/8 cup toasted sesame oil
2 garlic cloves, minced
1 dried pasilla pepper, minced
1 Tbsp. minced cilantro
1 Tbsp. sesame oil
1 tsp. fresh lemon juice
1/4 oz. wakame (seaweed), rehydrated, drained, and sliced into strips
1/2 cup sea beans, optional (available from Melissas.com)
• Place the mushrooms in a shallow pan. Combine the vinegar, shoyu or soy sauce, the toasted sesame oil, garlic, pasilla pepper, and cilantro and pour over the mushrooms. Cover and refrigerate for 2 hours.
• In a small bowl, combine the sesame oil and the lemon juice. Add the wakame, toss and chill 15 minutes.
• Remove 1 piece of the split King Oyster mushrooms (or 2 or 3 regular oyster mushrooms) from the marinade, slice into 1/8-inch thick slices and arrange across a chilled plate. Top with the wakame and, if desired, the sea beans. Drizzle 1 Tbsp. of the marinade over the mushrooms and serve. Do the same with the rest of the mushrooms and marinade.
Makes 3 servings