FoodMayhem

My friend Angie gave me a bottle of Ume Plum vinegar, asking me to figure out what to do with it. I’ve let this assignment sit on the back burner for a while, not really on purpose, but maybe there was some subconscious procrastination. I tasted the vinegar alone and it’s very salty compared to most vinegars and despite the presence of acid, it’s not really what you expect vinegar to taste like.

I had some King Oyster mushrooms and finding new uses for it has been on my imaginary notepad as well so I decided to kill two birds with one stone. I couldn’t believe my luck. This simple recipe, and first try, was perfect. I seriously wouldn’t change a thing about it. The King Oyster mushrooms have a juiciness that you can’t imagine, even when grilled, and the ume flavor is perfect on mushrooms.

Grilled King Oyster Mushrooms
~3 side dish servings

• 2 tablespoons ume plum vinegar
• 1 tablespoon olive oil
• 1 tablespoon agave sweetener
• 7 ounces King Oyster mushrooms (about 2)
• freshly ground white pepper

Instructions –

1. Preheat your grill.

2. In a small bowl, whisk together ume plum vinegar, olive oil, and agave.

3. Cut each mushroom in half width-wise. Then cut into 1/4″ planks.

4. Pour liquid mixture over mushrooms and toss until all the pieces are coated evenly.

5. Grill about 1 minute on each side, depending on distance from heat source. Sprinkle with white pepper to taste. Serve immediately.

posted by jessica at 08:22 AM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.