4/22/2021 King Oyster Mushrooms with Thai Chili Peppers and Lime - Nom Nom Paleo®

King Oyster Mushrooms with

Thai Chili Peppers and Lime
These spicy, tangy, and umami-packed king oyster
mushrooms with Thai chili peppers and lime make the
perfect vegetable side dish—or a satisfying meat
replacement your vegan friends will crave!
4.75 from 4 votes

Prep Time Cook Time

15 mins 15 mins

Course: Side Dish Cuisine: Thai

Keyword: gluten-free, keto, King Oyster Mushrooms, low carb, nom nom
paleo, nomnompaleo, paleo, Whole30
Servings: 4 people Calories: 161kcal Author: Michelle Tam

Ingredients
1 pound King Oyster mushrooms ends trimmed
3 tablespoons avocado oil divided
½ cup minced shallots
4 garlic cloves thinly sliced
2 teaspoons minced fresh ginger
1 Thai chili pepper thinly sliced (or ½ teaspoon crushed red pepper flakes)
1 tablespoon Red Boat fish sauce or 1 tablespoon coconut aminos + 1/4
teaspoon Diamond Crystal kosher salt (for vegan or vegetarian)
1 tablespoon freshly squeezed lime juice
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
1 tablespoon minced fresh Thai basil

Instructions
1. Cut the mushrooms in half, lengthwise. Use a sharp paring knife to cut a
shallow diagonal criss cross pattern on the cut side of the mushroom.

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4/22/2021 King Oyster Mushrooms with Thai Chili Peppers and Lime - Nom Nom Paleo®

2. Heat a large skillet over medium high heat until hot. Swirl in 1 tablespoon
of avocado oil.

3. Place half of the mushrooms cut side down in the pan, making sure not to
overcrowd the pan. Cook for 2 to 4 minutes or until nicely browned and
then flip over and cook for an additional 2 to 3 minutes until browned on
both sides. Transfer the mushrooms onto a platter.

4. Swirl in another tablespoon of avocado oil into the empty pan and cook the
remaining mushrooms the same way.

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4/22/2021 King Oyster Mushrooms with Thai Chili Peppers and Lime - Nom Nom Paleo®

5. When the mushrooms are finished cooking, decrease the heat to medium
and add the last tablespoon of avocado oil. Add the shallots, garlic, ginger,
and Thai chili pepper into the empty pan. Stir-fry for 1 minute or until the
shallots are softened.

6. Stir the cooked mushrooms back to the pan, along with any reserved
liquid.

7. Pour in the fish sauce and lime juice and toss well to combine. Taste for
seasoning and adjust with additional fish sauce or lime juice if needed.

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4/22/2021 King Oyster Mushrooms with Thai Chili Peppers and Lime - Nom Nom Paleo®

8. Transfer the mushrooms to a serving platter. Scatter on the fresh herbs

and enjoy!

Tried this recipe?

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Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Fiber: 4g |
Sugar: 4g

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