Omsom lemongrass bbq + oyster mushrooms

Adding Omsom’s Lemongrass BBQ pack to some fresh oyster mushrooms served atop spaghetti squash.

Omsom is a new and powerful flavor company that does not dilute Asian cultures. The company and their products unapologetically bring Asian cuisine into our homes, and I cannot thank them enough.

I got their starter kit that comes with two of each flavor: Lemongrass BBQ, Sisig, and Larb. Excited to use all of them, I’m kicking off a series of recipe experiments with this Lemongrass BBQ + Oyster Mushrooms dish. Stay tuned for original recipes on #OmsomWeek

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Ingredients

• avocado oil

• 1 spaghetti squash, deseeded & halved

• 1/2 lb oyster mushrooms

• 2 scallions

• 1 pack of Omsom’s Lemongrass BBQ

• 6 basil leaves, sliced

• 1 tbsp fish sauce

• 1 tbsp water

• 1 Thai chili, chopped

• 1 clove garlic, minced

Directions

1. Preheat oven to 375°F. Lightly oil the inside of the spaghetti squash with avocado oil and place halves face down on baking tray lined with a silicone mat. When preheated, place tray into oven and let bake for 35 minutes.

2. While the squash is in the oven, use a damp cloth or brush to gently brush dirt off the mushrooms. Separate mushrooms into large-bite size pieces and place into a large bowl.

3. Separate white and green parts of scallions. Chop the white parts and cut the green parts into inch-long pieces. Add white parts to bowl of mushrooms.

4. Mix packet of Lemongrass BBQ sauce into the bowl of mushrooms. Combine well and let marinate for 15 minutes.

5. When squash is done, remove from oven and flip halves over. Use a fork to score the flesh of the squash so that you get noodle-like fibers. Leave the noodles in the squash vessel. Continue to do so until 1/2-inch of flesh is left on all sides and on the bottom. We don’t want to take too much off yet.

6. Carefully divide mushroom mixture into each half. Turn broil setting on in oven and place stuffed squash into the oven. Let cook for another 10 minutes.

7. In a small bowl, combine fish sauce, water, chilies, and garlic. Mix well and set aside.

8. Remove squash from oven and serve with basil, green parts of scallions, and fish sauce mixture.