I have to thank my sister for this recipe. Couple months ago, Bryan and I hosted a small Hong Kong style BBQ party in the yard. My sister suggested to make this mushroom packets for the party. We did it over the grill and they were fantastic! The mushrooms were juicy, earthy, Unami with a kick of black pepper. Everyone loved them and wished there were more.
I can’t start on the grill every other week just for the mushrooms, so I decide to do the packets in the oven. It turned out perfectly and just as tasty. This is a really great side dish! Those mushroom juice is so good with steamed rice. Nom nom nom…
Oven-Steamed Mushrooms in Black Pepper Oyster Sauce
– 3½ cups assorted mushrooms (pick 2 – 3 kinds from portabella, shiitake, king oyster, white beech, brown beech, Makitake, or Enokitake)
– 3 tablespoons oyster sauce
– ¼ teaspoon ground black pepper
– ¼ teaspoon sugar
– 1 tablespoon unsalted butter
- Preheat the oven to 350˚F or outdoor grill to medium heat.
- For the shiitake and portabella, wipe clean with paper towels. Remove stems and cut into stripes. For the king oyster, remove stem and cut into stripes. For the Makitake, white and brown beech, trim the base of the cluster. Pull the mushrooms apart. For Enokitake, rinse them under water. Trim the base of the cluster and pull the mushrooms apart.
- Cut two 12 x 15 – inch aluminum foils. Use heavy-duty or double layer foils for grill.
- In a large bowl, combine the mushrooms, oyster sauce, black pepper, and sugar. Mix well gently with hands.
- Divide the mushrooms between the two foils. Add ½ tablespoon butter onto each pile of mushrooms. Fold the foils and seal the packets tightly. Transfer the two packets onto a baking sheet. Bake in the oven for 18 – 22 minutes or cook on grill for 25 – 30 minutes.
- Remove the packets from oven or grill and place the packets on plates. Carefully open the packets and serve immediately.
- You can find all these mushrooms in most Asian supermarkets. I think Whole Foods carry some of them too.
- Oyster sauce is a thick and savory sauce that made with little oyster extract. It is commonly use in Cantonese cuisine. It is great with steamed vegetables, noodles and many more. It can be found in Asian isle in supermarkets or Chinese supermarkets.
- I used Lee Kum Kee Oyster Sauce.
Want to learn more about king oyster, Makitake, white and brown beech mushrooms? Read