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400g / 14 ounces oyster (or other cluster varieties like beech/shimeji, mistake, enoki) mushrooms, torn apart into small clusters

toasted white sesame seeds, for serving

Chopped scallions, for serving

Marinade

2 cloves garlic, grated

1 inch piece ginger, peeled and grated

2 tablespoons soy sauce or tamari

1 tablespoon brown sugar or maple syrup

2 tablespoons gochujang

2 tablespoons sesame oil

1 tablespoon sesame seeds

2 scallions, finely chopped

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Serving suggestions

With rice, with kimchi on side, topped with scallions and sesame seeds

With rice, wrapped in lettuce, topped with scallions and sesame seeds

Stuffed into corn tortillas, with shredded lettuce, tomatoes, avocado, grated

cheese and sour cream/vegan yoghurt

In a burger bun, with your favorite fixings

Tossed through noodles, finished with more sesame oil and topped with scallions and sesame seeds

In a large bowl, combine the garlic, ginger, soy sauce or tamari, brown sugar or maple, gochujang, sesame oil, sesame seeds and scallions and whisk until combined. Add the mushrooms and toss until well coated. Leave to marinate for 30 minutes (or longer, overnight is fine too).

Preheat the oven to 220˚C / 450˚F. Line a baking sheet with foil. Transfer the mushrooms to the lined baking sheet and spread out into a single layer, avoiding overlapping as much as possible. Roast until the mushrooms are caramelized around the edges, 12-14 minutes.

To serve, top with sesame seeds, scallions and eat as is, or serve as one of the suggestions above.