Slice the mushrooms in strips about ¼ thick (oyster mushrooms have a nice natural ruffle; lion’s mane is shaggy— both are beautiful in this dish and neither needs the edges trimmed off for uniformity) and place them in a bowl.

In a medium saucepan, combine the pear, soy sauce, brown sugar or maple syrup, oil, garlic, ginger and gochujang. Whisk over low heat for 8–10 minutes to fuse flavors. Remove from heat and let cool for 10–15 minutes.

Pour marinade over the mushrooms, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, stirring occasionally to ensure even marination.

When you’re ready to cook them, melt about a tablespoon of coconut oil in a cast-iron grill pan or large skillet over medium-low heat. Add the marinated mushrooms to the pan in a single layer.

Stir occasionally, until the mushrooms are tender, then turn the heat up a bit to medium-high heat until the mushrooms develop a slight crisp to the edges, but don’t let them burn. Mushrooms are 80 percent water and will cook rapidly at high temperatures, so remove them from heat as soon as the edges begin to crisp.

Transfer the cooked mushrooms to a serving dish. Garnish with very thinly sliced green onions and serve on a bed of rice or quinoa.

*Sesame is the traditional choice for this dish. I generally prefer unrefined coconut oil due to sesame allergies, and the slight coconut hint lends some nice flavor.

**If spicy isn’t your thing, try substituting doenjang paste instead—it has a similar flavor profile without the spice factor.