Pink Oyster Mushroom Maki Rolls Recipes

PINK OYSTER MUSHROOM MAKI ROLLS

Steps:

• Prepare the sushi rice according to instructions on the package.
• Add the rice vinegar, maple syrup, salt and pitaya powder and combine well. Set aside and let cool down.
• For the oyster mushroom filling, place all marinade ingredients into a bowl and whisk together.
• Add in the oyster mushrooms and use your hands to coat them evenly in the marinade.
• Heat a sauce pan over medium heat and add the mushrooms. Fry the mushrooms for 5-8 minutes until they become dark brown and chewy.
• Prepare the veggies as instructed.
• Take out a nori sheet place it on a bamboo mat, place 3-5 tbsp of rice (depending on desired thickness) on the sheet and use your hands or a rice spatular to evenly press it down (see video for instructions). Place the fillings inside and carefully start rolling your maki rolls (for detailed instructions watch HERE).
• Repeat this step until all your ingredients are gone. Use a sharp knife to cut the maki roll into pieces and serve on a platter with soy sauce!

MUSHROOM AND LEEK SPRING ROLLS

Steps:

• In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce.
• Mix all ingredients in a small bowl.