This plate may not look like much, BUT. I had a little bit of one of two ginormous king oyster shrooms leftover that I didn’t use for my paccheri ai funghi last night, so I fried them up in a mix of bacon fat and butter, just lightly salted and brushed with a little bit of soy sauce - after making fancy diamond cuts for MOAR browning and flavor. Finished with Penzey’s Sichuan seasoning.
The outside had a nice caramelization to it & was al dente, whereas the inside was creamy - almost reminiscent of foie. Vegan foie in this case.
I gotta get more of those beauties next time I’m at the Asian grocer 
