King Oyster Mushroom Skewer Rice Bowl

20260904 #breakfastdiary 1825, 21°C/clear After days of wondering what to do with just 2 remaining king oyster mushrooms, I landed on king oyster mushroom skewers. Slicing them with a grater instead of a knife gives thinner, and so crispier, mushroom skewers. Of course, you have to get the grilling temperature just right. Visually it looks like Southeast Asian-style satay that should be dipped in peanut sauce — anyway, about 400kcal King Oyster Mushroom Skewer Rice Bowl

- 2 king oyster mushrooms - Rice: 1/2 bowl - 1 cup baby greens - Sauce (1T olive oil, 2T soy sauce, 1T oyster sauce, 1T tomato ketchup, 1T allulose, 0.5T curry powder) - 1t sesame seeds - 1 wedge lime

1. Cut off the caps of the king oyster mushrooms and slice the stems thinly with a grater. (Rotating as you slice, like peeling around, makes it easier.) 2. Blanch the mushrooms from step 1 in boiling water with a pinch of salt for 2-3 minutes, rinse in cold water, and squeeze out the moisture. 3. Thread the mushrooms from step 2 onto skewers, neatly or however you like. 4. Brush the sauce onto the mushrooms from step 3 and air-fry for 15 minutes. (Flip once halfway through.) 5. Top rice with baby greens, then the grilled mushroom skewers, and finish with sesame seeds and lime.

Inspired by @gsb_tem