Eringi (King Oyster Mushroom/Saesongi) & Teriyaki Sauce

eringiterEringi エリンギ (king trumpet, king oyster or saesongi) is my favourite Asian mushroom. I love its meaty texture, its delicate flavours and its incredible versatility. It is good in Thai and Indian curries, in Japanese chawan mushi (savoury egg custard) and okonomiyaki (Japanese pancake), but it is equally delicious simply grilled and served with teriyaki sauce. This easy method showcases perfectly all the eringi’s qualities and I strongly advise it all those who plan to cook this mushroom for the first time.

Together with the more famous oyster mushroom (Pleurotus ostreatus) eringi belongs to the Pleurotus genus, but there is no ressemblance between them ; actually king oyster mushroom is similar to a cute cep/penny bun/porcini but with a chubby stem and tiny cap. In the wild this mushroom grows together with the roots of Eryngium plants, hence the Latin name, but it is widely cultivated (even in Switzerland!). Even though it grows in the Middle East, Northern Africa and even Southern Europe, it is particularly appreciated in Asian countries, especially in China, Korea and Japan. Many people might hesitate before buying eringi for the first time: it doesn’t have any smell or taste when raw and it often costs more than the well-known “standard” oyster mushroom. However, once stir-fried or grilled, it develops a subtle, inimitable aroma and the famous “umami” (うま味) or 5th primary taste. Apart from the elegant and sophisticated flavour I also adore this mushroom for its meaty texture, which is always surprises my first-time eringi tasting guests.

I haven’t made any raw mushroom photographs, but if you want to see how it looks and how it grows, this program presents a Korean king oyster farm (I like the funny way they grow in pots) and shows the passion the Koreans have for this mushroom.

Here are some more eringi cooking ideas:

Eringi and Buckwheat Groats
Eringi and Buckwheat Groats
Chawan Mushi with Grilled Enringi
Chawan Mushi with Grilled Enringi
Okonomiyaki (Japanese pancake) with Eringi and Bacon
Okonomiyaki (Japanese pancake) with Eringi and Bacon

TIP: I don’t like very sweet teriyaki sauce, so mine is barely sweet (I sometimes use only sake and soy sauce, skipping even mirin). If you like a sweeter sauce, add more mirin and some sugar.

Preparation: 15 minutes

Ingredients (serves 4):

400g eringi mushrooms

neutral tasting oil

(ground pepper)

Teriyaki sauce:

2 tablespoons mirin (sweet cooking sake)

6 tablespoons low-sodium soy sauce (or 2 if using normal soy sauce)

6 tablespoons sake

Bring mirin and sake to boil, add the soy sauce. Heat until it thickens a bit, put aside, keeping it warm.

Clean the mushrooms if they are a bit dirty and cut them into slices (lengthwise or diagonally).

You can then cut them into bite-sized pieces like I did.

Heat some oil in a non-stick pan or brush hot grill with oil.

Grill the eringi or stir-fry until they are slightly browned (about 2 minutes on each side).

Put them on a warmed plate.

If you use a grill, bring the teriyaki to boil once more, let it thicken a bit and pour over the mushrooms.

If you use a non-stick pan, pour the teriyaki on it (don’t wash the pan after having take out the mushrooms) and let it caramelise for about 1 minute.

Pour the teriyaki over the mushrooms.

12 Replies to “Eringi (King Oyster Mushroom/Saesongi) & Teriyaki Sauce”

  1. King Oyster mushrooms are very tasty and I agree, they’re as meaty as portabello but without the gills which I always end up scraping out when I buy them.

  2. Before we moved, the market where I used to shop carried these mushrooms but I never tried them. I haven’t seen them in our local market in Florida but I’ll ask about them now that I know what to do with them.

  3. What a great little education on oyster mushrooms. I had never heard of king oyster and yes, they look much meatier and a lot less delicate than the oyster mushrooms I’m use too. I love this simple little mushrooms dish. I use that combo of mirin, soy, and sake for much of the Asian cooking I do and and I just those flavors. I can imagine how good it would be with the mushrooms. Love that last little touch of caramelizing the sauce.

    1. Thank you so much, MJ. I think they are really exceptional and never hesitate to spend a lot on them (they are expensive compared to other farmed mushrooms). I think that apart from the “pleurotus” genus they have nothing in common with oyster mushroom. I hope you can find them and taste them soon.

  4. Now you used two of my favorites here, mushrooms and teriyaki sauce. We all love this stuff in my home especially my son who is a big fan of Asian kitchen. He even eats sushi and I am very proud of him eating so many different flavors. I love it Sissi!

  5. One of the things I love about autumn is the appearance of mushroom recipes… that earthy, plump goodness always attracts me. I think I recall your love of king oysters from your mock tripe soup I believe it was… This dish sounds so aromatic and full of satisfying texture to go along with the taste. I really like the idea of making my own teriyaki too — thank you for this recipe Sissi.

    1. Thank you so much, Kelly. King oyster mushrooms (just like all the farmed mushrooms) are available all year long, but somehow I tend to eat more of them when it gets cold…

  6. Me too! I love eringi mushroom. We often use in yakiniku dish – favorite way to eat this mushroom. I know this will be on my dinner table very soon.

    1. Thank you so much, Nipponnin. I like eringi in everything (have you tried grilled eringi in chawan mushi? fantastic!).

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