Slowly sauté the late fall oyster mushrooms over medium heat, seasoning and adding extra oil as needed. It should take around 15-20 minutes.
Cool the mushrooms, then reheat in a pan again to remove as much moisture as possible.
Reheat the mushrooms quickly with scallions, minced garlic, minced ginger, herbs like mint or cilantro. Finish with a splash of soy sauce and hot chili.
Season the mushrooms with oil, salt, pepper, and fresh thyme. Grill slowly over a wood fire. Reheat them in a pan to crisp them up.
