Halve the king oyster mushrooms lengthways and score the cut sides in a diamond pattern. That way they cook more evenly and take on more flavour as they fry.
Cook the edamame in lightly salted water until soft. Drain and blend them with lime juice, olive oil and a little hot water to a smooth, creamy purée.
Heat the sesame oil in a wide frying pan. Fry the king oyster mushrooms scored side down first, until nicely browned.
Turn the mushrooms, add the garlic to the pan and let it fry briefly. Pour in the soy sauce and toss everything until the king oyster mushrooms are glossy and glazed.
Season the edamame purée with a little lime or soy sauce if needed. The mushrooms should be well browned outside and juicy inside.
Spread the edamame purée over plates and place the fried king oyster mushrooms on top. Finally, pour over the juices from the pan.
Good to know
This dish looks simple but has real depth. The mushrooms turn deeply browned on the outside, the purée soft and fresh.
Swaps
Sesame oil → olive oil (with monounsaturated fatty acids) | Soy sauce → tamari (gluten-free alternative) | Lime → lemon (just as fresh, a little milder)
Allergens
Contains soya, gluten (soy sauce) and sesame (sesame oil). With tamari instead of classic soy sauce, the dish is gluten-free. For children, season mildly; in pregnancy it's fine with thoroughly cooked mushrooms and edamame.
