• Trim off the bottom of the mushrooms and cut into quite thick slices, about ½ inch thick (1-1.25cm). If you have time, score each side of the mushroom slices in a crisscross pattern. Be careful not to cut all the way through.
• In a mixing bowl or a large shallow plate, combine the sate sauce, soy sauce, oyster sauce, five-spice powder and oil. Toss the mushrooms with the sauce (reserve about ⅓ of the sauce) and marinate for 20-30 minutes or up to an hour at room temperature.
• Preheat your grill or your cast iron griddle/grill pan over medium heat. Once the grill is hot, lightly oil the grates. Shake off excess aromatics sticking to the mushroom slices and then place them on the grill in a single layer.
• Grill each side for about 3 minutes. Then baste with the reserved marinade and grill each side for another minute. Adjust cooking time as needed. Transfer to serving plates and serve right away.

Notes

• This recipe slices the mushrooms lengthwise in the photos, but you can also slice them into rounds changing its texture from meaty to one that is similar to a scallop.
• Use a medium heat and keep the grill pan not scorching hot, otherwise the mushrooms and any aromatic flavour left on them may burn and taste bitter.
• You can garnish the grilled mushrooms with some chopped scallions or sesame seeds sprinkled on top.
• If you want to keep the dish gluten-free, you can use gluten-free soy sauce or tamari and gluten-free oyster sauce. There’s also vegetarian oyster sauce/stir-fry sauces you could purchase for a vegetarian option.