I have some king oyster mushrooms, and would like to make mushroom sushi. The mushrooms in mushroom sushi I've gotten in restaurants have been incredibly meaty and rich. How can I replicate this? I was thinking sous vide. Thoughts?
BTW, I have a very limited kitchen right now, basically a hot plate and a rice cooker.
Were the mushrooms served fresh and raw or in some way prepared?
If raw, obviously just julienne and add to the roll.
If cooked, I usually do my mushroom rolls using cremini or portobellas by slicing and then pan frying in peanut or canola oil with herbs or aeromatics of choice and salt and pepper and brush with a mix of soy sauce, mirin, ginger and sugar.. I usually use a little minced garlic and pan fry til brown. Let rest and then layer on with the rest of the ingredients.
I'm not sure I would personally enjoy them raw in a roll but a quick saute with the main goal being rid them of a little moisture, flavor them and getting a little flavor to them and them letting them rest and get down to rolling temp.
Poaching in liquid as watticetti suggests has worked for me as did grilling.
Again, I feel in the dark as I'm not sure what you are trying to replicate.
Definitely not raw. For what its worth, the ones I am specifically thinking of were from O Ya in Boston. I don't know exactly how they were prepared, but there I don't need to duplicate the exact approach, I would just like to use both the sushi ingredients (wasabi, ginger, nori, etc.) and mushrooms that I currently have in a tasty way.
I think I will try the poaching in liquid, in a similar way to what watacetti suggested
Ok. Is this a trick question?
You say: "How can I replicate this? I was thinking sous vide. Thoughts?"
Me thinks: Sure, sous vide might not be a bad idea.
Then you say: "BTW, I have a very limited kitchen right now, basically a hot plate and a rice cooker."
Then I think, "I've been had. Duped like I bought a ticket to PT Barnum's last show."
I did consider the incongruity of the two statements. It would be a very low tech sous vide, basically the mushrooms rolled in saran wrap and placed in hot water. I can simmer water, after all.
I think I got the idea of sous videing mushrooms from this dish at a restaurant that had really flavorful, meaty mushrooms - the kind of thing I am going for.
No SV required.
Most of the mushroom sushi I have had were either shiitake or enoki. For the former, thick dried mushrooms were reconstituted and then slowly braised with dashi, shoyu, mirin, sake and sometimes a little additional sugar.
For the latter the enoki were grilled and then painted with eel tare.
King oysters could be grilled like the enoki. You could also try the braise to see what you come up with, but the aromatic profile won't be the same.