Medium · 25 min

Devilled Pink Oyster

Seared hard until the edges crisp, then tossed through a sharp devilled sauce.

Method

1
Sear the mushrooms in a dry, very hot pan in batches. Crowding the pan steams them and you lose the crisp edge.
2
Once browned, set them aside and add a little oil, then the onion, capsicum and chilli. Keep them crunchy.
3
Stir the sauces and sugar together, pour in, and let it bubble and thicken for a minute.
4
Return the mushrooms, toss to coat, and take it off the heat immediately.
5
The pink colour will have cooked out by now. That is expected — the flavour is what you kept.

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