Pan-fried Oyster Mushroom 平茸の洋風ソテー

We like mushrooms. Since we start using Weee, we regularly get several varieties of fresh mushrooms. Shiitake is our favorite followed by “hen of the woods”. Others that we like are oyster, woodear, shimeji, and enoki mushrooms. This time I decided to cook the oyster mushrooms Western style based on a recipe I saw on-line. Spices and flour coating make it crispy with lots of flavor (#1). This is very different from the more traditional Japanese ways of preparation I have been using and we really like it.

Ingredients
10 oz oyster mushrooms, (300 grams whole or torn into pieces).
1 tablespoon olive oil
1 tablespoon light soy sauce or tamari for gluten-free, (you can also use low-sodium soy sauce if the light kind isn’t available).
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon cumin
¼ teaspoon black pepper
⅔ teaspoon salt
2 tablespoons all-purpose flour for gluten-free flour
Olive oil for cooking

For Balsamic Parmesan Oyster Mushrooms:1 tablespoon aged balsamic vinegar
2 tablespoons grated Parmesan cheese

Instructions
If mushrooms are large, tear them into 2-3 pieces. Toss mushrooms in a bowl with olive oil, soy sauce, spices, and flour until evenly coated. Heat 2-3 tablespoons of olive oil in a frying pan over medium-high heat. Add the mushrooms in a single layer, leaving space between them. Cook for 2-3 minutes per side until crispy and golden brown. Transfer to a plate lined with paper towels. Serve with lemon wedges and flaky salt, or drizzle with balsamic vinegar and sprinkle with Parmesan cheese.