GRILLED KING OYSTER MUSHROOMS, POK CHOI AND SMASHED BABY POTATOES

GRILLED KING OYSTER MUSHROOMS, POK CHOI AND SMASHED BABY POTATOES

1/5

30 minutes

45 minutes

3-4

Grilled King Oyster Mushrooms, Pok Choi and Smashed Baby Potatoes are the heart of this flame-kissed medley, where umami meets crunch in a garden-inspired celebration. Paired with tender pok choi and crispy smashed baby potatoes, this recipe unites smoky richness with vibrant textures. Each bite carries the bold essence of open-fire cooking, enhanced by a bright herb vinaigrette and finished with a flourish of garlic oil and sea salt. Whether you're a seasoned grill master or an adventurous home cook, this dish delivers an elevated plant-forward experience. Read the full recipe to fire up your next veggie feast.

INGREDIENTS

4 pcs pok chois
0.5 kg king oyster mushrooms

FOR THE POTATO PUREE: 
1 kg baby potatoes
2 grs sea salt flakes
5 ml olive oil

FOR THE SOY REDUCTION:
100 ml soy sauce
2 pcs star anise
1 grs cinnamon
10 ml honey (if vegan, use syrup substitute)
10 grs brown sugar
10 grs veggie tsuyu

FOR THE RED BELL PEPPER POWDER MIX:
2 tbsp olive oil
2 tbsp red bell pepper powder

FOR PLATING:
5 grs sesame seeds
10 grs negui

PREPARATION

  1. Wash the baby potatoes and cut them in half. Add a pinch of sea salt to boiling water. Cover the pan with foil and boil until puree. 
  2. When potatoes are ready, smash them with a fork and add sea salt and olive oil. 
  3. Hang the pok chois and cook them for about 30 minutes.
  4. For the soy sauce dressing: mix the soy sauce, brown sugar, star anise and cinnamon. Bring it to a boil for ten minutes. 
  5. Once the pok chois are smoked after 30 minutes, cut them lengthwise and season with olive oil and sea salt. Grill them for about 15 minutes only on one side.
  6. Mix red bell pepper powder and olive oil until you get a homogeneous blend. 
  7. Cut the king oyster mushrooms lengthwise and paint them with the red bell pepper and olive oil blend. Take them to grill on medium heat for about 10 minutes.
  8. Toast the sesame seeds.
  9. For plating: put some puree for the base and add the smoked pok chois and king oyster mushrooms on top. Season with toasted sesame seeds, soy reduction, olive oil, veggie tsuyu, sea salt flakes and finish with negui.

🔥 Take your veggies to the next level—watch our Grilled King Oyster Mushrooms recipe on YouTube and bring bold, smoky brilliance to your next BBQ!

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