king oyster mushrooms

These soy butter glazed king oyster mushrooms perfectly showcase these tasty, versatile, meaty mushrooms with a very simple recipe.

Soy Butter Glazed King Oyster Mushrooms

unsalted butter

soy sauce

honey

garlic ((grated

black pepper

oyster mushrooms

vegetable oil

scallion

First, prepare the glaze by melting 2 tablespoons of butter in the microwave. Then stir in the light soy sauce, dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside.

Carefully slice the mushrooms lengthwise into ¼” thick slices.

Heat a non-stick or cast iron pan over medium high heat, and generously brush with vegetable oil. Add the first batch mushrooms in 1 layer, leaving them a little space to breathe so the mushrooms fry rather than steam.

Pan-fry for about 5 minutes per side, until golden brown. Repeat for another 2 batches to cook the rest of the mushrooms.

Add all the cooked mushrooms back to the pan, pour in the glaze, and immediately turn off the heat. Toss the mushrooms in the glaze using the residual heat of the pan. Garnish with chopped scallions and serve.

Teriyaki Mushrooms with Pepper Rice and an umami-packed &amp; rich Miso Mayo Sauce!

This is an easy one-pan meal inspired by Pepper Lunch’s beef pepper rice. I’ve made other variations of this dish with my own homemade sweet broth sauce but this mix of fresh mushrooms and an umami sauce really takes this dish to a new level.

Teriyaki Mushroom Pepper Rice with Miso Mayo Sauce

tbsp white miso paste

tbsp warm water

tbsp sugar

tsp dark soy sauce (optional

mushroom

butter

mirin ((see notes))

tbsp sake ((see notes))

1/2-1 tbsp sugar (adjust

1.5 cooked and cooled rice

Lots of freshly ground pepper

corn kernels

scallions

For the sauce, simply mix everything together until well-incorporated. Feel free to adjust to your desired taste.

Slice or break apart your mushrooms.

Heat your pan. I used 9-inch cast iron pan. Over medium heat, melt the vegan butter.

Add in the mushrooms and leave to cook over medium to medium high heat for 3-4 minutes until slightly browned on one side. Flip or mix to brown the rest and allow for any excess moisture to draw out from the mushrooms.

Lower the heat to medium and add the mirin, sake, soy sauce, and sugar. Mix well. This will start to thicken from the sugars and cast the mushrooms.

Afterwards, move the mushrooms to the sides of the pan to create a round opening in the centre to place the rice on.

I simply packed my rice in a large bowl and flipped it over to create a dome shape.

Add lots of freshly ground pepper over the rice and mushrooms. Add the corn kernels, more pepper (if desired), chopped scallions, and then pour in the miso mayo sauce.

Mix everything together and enjoy while hot.

King oyster mushrooms have a deliciously meaty texture and savory flavor. Here's more about these unique fungi, including recipes!

King Oyster Mushrooms

King oyster mushrooms

garlic cloves

mirin

Sriracha hot sauce (or other hot sauce)

sesame oil (standard, not toasted)

Kosher salt

Slice the mushrooms. Mince the garlic. In a small bowl, stir together the garlic with the tamari, mirin and Sriracha. 

Heat the sesame oil in a pan over medium-high heat. Add the mushrooms and cook 3 to 4 minutes, turning occasionally as they start to brown. Add a few pinches of kosher salt while cooking. Pour in the bowl of sauce and continue cooking 1 to 2 minutes until browned and glossy.

This is the BEST way to cook trumpet mushrooms. Such umami and meatiness, forgot I was eating mushrooms. My new go to recipe. Thank you!

Fancy a gourmet vegan starter/appetizer? These vegan scallops with minty pea puree will impress anyone, not just vegetarians! Boasting beautiful textures and flavours, they’re super easy to prepare. A perfect choice for a delicious vegan entrée.

VEGAN SCALLOPS (KING OYSTER MUSHROOMS) WITH PEA PUREE –EmailFacebookInstagramPinterestYouTubeEmailFacebookInstagramPinterestYouTube

300 g king oyster mushrooms (stems only)

white miso paste

mirin (or white wine vinegar)

vegan teriyaki sauce

¼ teaspoon tabasco (optional)

water

olive oil

Salad cress

shallots (or yellow onions) (finely chopped)

(340 grams) frozen peas

(110 milliliters) vegetable stock

mint (finely chopped)

sea salt

Black pepper

Slice the mushroom stems into 1 inch thick rounds and score both sides with a knife in a criss-cross shape. Arrange in a shallow dish or Tupperware.

Prepare the marinade. In a small jug whisk together miso paste, mirin, soy sauce, teriyaki sauce, tabasco and water until smooth. Pour the marinade over the sliced mushrooms and mix well, coating all the scallops in the marinade. Refrigerate for at least an hour or best overnight. If you get a chance, give the dish a gentle shake a few times during the marinating process. This is to allow the sauce to soak right into the mushrooms.

Prepare the pea puree. Fry the onions in olive oil in a saucepan over medium heat until just softened, around 3 minutes. Stir in the frozen peas followed by the vegetable stock. Bring to a boil, cover with a lid and simmer for 10-12 minutes until the peas are soft.

Drain the peas and reserve the cooking liquid.

Blitz the peas, mint, salt & pepper in a smooth processor until smooth. Use the cooking liquid (around 50ml) to achieve the puree of your desired consistency.

Sautee the marinated mushrooms in a hot griddle pan with olive oil for around 2 minutes on each side. Pour the rest of the marinade into the pan and cook over medium heat for a further 3-5 minutes until the sauce has caramelised and thickened.

Serve the scallops over the pea puree. Garnish with salad cress and mint leaves.

These Miso Garlic King Oyster Mushrooms are inspired by the grilled king oyster mushrooms at Taiwanese night markets. I sliced the mushrooms into 2-inch thick pieces that made the mushrooms pieces appear like scallops. I then seared these to release excess moisture before cooking down the mushroom “scallop” pieces in an umami sweet-savory sauce with white miso paste, sake, mirin, soy sauce, and sugar. I then finished the mushrooms with vegan butter and garlic. Topped these with furikake and chives then served it over rice.

Miso Garlic King Oyster Mushrooms

lb king oyster mushrooms

cooking oil

1.5 tbsp white miso paste

tbsp sake

soy sauce (optional,

sugar

tbsp minced garlic

Japanese rice

Furikake

chives onions

Layu chili oil

Slice the king mushrooms into 2-inch thick pieces.

Heat a large non-stick pan or skillet over medium. Once hot, brush or spray a thin layer of oil.

Place the mushrooms flat side down first. Leave the mushrooms untouched for 3-4 minutes or until lightly brown. Flip over and repeat for the remaining side. You may need to do this in multiple batches depending on the size of your pan.

PREPARE THE MUSHROOMS

Meanwhile, mix together the miso paste and water until the miso paste is diluted.

MISO SAUCE

When the mushrooms have a good sear, add the sake, mirin, soy sauce, and sugar. Allow for the sake and mirin to evaporate.

Pour the miso paste-water mixture. Leave the mushrooms to simmer in the miso-based sauce for 3-4 minutes or over medium heat. Leave the mushrooms at a gentle simmer until the sauce has reduced and it turns into a thicker glaze-like consistency.

Add the vegan butter and garlic. Melt the butter and mix with the mushrooms. Taste the mushrooms and feel free to season with more soy sauce or sugar, to taste, if needed.

SEASON THE MUSHROOMS

Serve hot over a bowl of steamed rice. Garnish with furikake, chives or green onions, and chili oil if desired.

TO SERVE

Pulled King Oyster Mushrooms cooked in a sweet savory sauce served over rice. I used a fork to create thin shreds of king oyster mushrooms before cooking it down to draw out excess moisture and allow it to absorb the sweet and savory flavors from the sauce. This is an easy vegan recipe inspired by Korean and Japanese flavors.

Pulled King Oyster Mushroom Rice Bowl

1-1.5 tbsp vegetarian mushroom oyster sauce (, adjust to taste)

2-3 tsp sugar (adjust to desired sweetness (see notes))

tsp chili oil (or chili sauce)

dark mushroom soy sauce

tsp sesame oil

tsp minced garlic

tsp minced ginger

rice

onions

Sesame seeds

Using a fork, shred the mushrooms and pull apart or separate any larger pieces. 

Sprinkle some salt onto the mushrooms. Massage the salt into the mushrooms and set aside for 8-10 minutes. Squeeze out any excess water.Pat-dry the mushrooms.

Prepare your air fryer. I lined my air fryer with parchment paper. 

Air-fry the mushrooms for 7-8minutes at 180C/350F or until lightly brown and crisp around some edges.NOTE: Be sure not to overcook the mushrooms - having some white parts are totally fine. Mixing the white not crispy parts with the golden brown ones create unique textures.

If you don’t have an air-fryer, you can opt to bake this for 12-15 minutes or longer. You can also use a pan to dry fry the mushrooms drain out excess water/moisture.

Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust this to your desired taste.

Heat a wok or pan over medium heat. Once hot, add 1-2 tbsp neutral cooking oil. Sauté the minced garlic and ginger until aromatic. Add the air fried mushrooms.

Over medium heat, add the sauce over the mushrooms. Allow to come to a simmer for the mushrooms to absorb the sauce.

Once the sauce starts to thicken from the sugars, add 2 tbsp of water to the mushrooms then cover the pan.

This will help deglaze the pan and also add some extra moisture to the mushrooms since air-frying dehydrates the pieces of mushrooms. Turn off the heat.

Serve and enjoy with rice, noodles, in wraps, or however way you want! Garnish with green onions and sesame seeds, if desired.

Prepare the Mushrooms

I just finished making this to bring over to my vegan son and daughter-in-love to enjoy as part of their weekend to celebrate their 1st anniversary.

My Asian, non-vegan husband tasted it and declared it "really good". He did suggest adding air-fried tofu to the mushrooms. Since the newlyweds love tofu, I air-fried a package of tofu and, along with an additional 1/2 recipe of sauce, added it to the mushrooms and let it simmer together for a bit.  It was a good addition to a great recipe...thanks!

This is so tasty! It's also easy to prepare. I love it when a recipe works perfectly right from the start, and this one definitely does!

Wow! I whipped this up pretty quickly for my family and my children who are not fans of mushrooms (working on that!) said the flavor was great. Thank you so much for an easy recipe that was a hit. :)

I made this the other day- it was fantastic! Great idea to shred and air fry the mushrooms! I didn’t have Mirin or Sake on hand so used rice wine vinegar- it seemed to work. Thanks for sharing!

Fantastic recipe and method. You made it easy for me to put this together!! A former carnivore and mushroom avoider, I now appreciate all the types and methods of preparation mushrooms adapt to!

Your recipes and photos are absolutely amazing!  Keep up the fantastic work!

https://www.youtube.com/watch?v=idcEWM4CmBM

for the full recipe 👉🏼 www.thefoodietakesflight.com/pulled-king-oyster-mushroom

#mushrooms #kingoystermushrooms #veganrecipes

have you tried shredding mushrooms? pulled king oyster mushrooms over rice 🍚🍄 #shorts

A perfect vegan alternative of buttery seared scallops

Vegan Seared Scallops

salt (to taste)

pepper (to taste)

garlic (minced)

parsley

Slice the stems of the king oyster mushrooms into approximately 1 inch cylinders.

Season with salt and pepper and a spray of olive oil.

Add to a well greased cast iron skillet. Add the scallops face side down and allow them to sizzle over medium heat for approximately 30 seconds.

Flip your scallops and add vegan butter, garlic and dried parsley. Serve immediately.

I was that kid who loved Burgers Steaks and Mushroom Gravy, especially the one from the local fast food chain, Jollibee! So this Vegan Jollibee Style Burger Steaks and Mushroom Gravy is inspired by my favourite growing up. The patties are made of a mix of mushrooms and tofu and can be made gluten-free too!

Vegan Jollibee Style Burger Steaks and Mushroom Gravy

dry shiitake mushrooms (, soaked)

lb fresh oyster mushrooms (finely chopped or minced (see notes))

lb extra firm tofu

onion (finely diced)

tbsp vegetarian oyster sauce

tbsp dark mushroom soy sauce (optional (see notes))

Salt and pepper

bread crumbs (or oat flour (30 g), plus 1-2 tbsp more if needed (see notes))

all-purpose flour

tbsp corn starch ((15 g))

Vegan butter (or neutral oil)

vegetable broth (or water

tbsp all-purpose flour

pepper

Salt

tbsp vegan butter (or olive oil)

5-6 button mushrooms (thinly sliced)

Fried Garlic

Gravy (recipe above)

Soak your dried mushrooms in boiling hot water fo 10-15 minutes. You can also soak these overnight. Don’t discard the liquid from the mushrooms! This can be used for the gravy.

Once the mushrooms are rehydrated, squeeze out excess liquid. Chop these mushrooms until fine/minced. If using fresh shiitake mushrooms, simply minced these as well.

Mix together the mushrooms in a large bowl.

MUSHROOMS

If you plan to freeze your tofu for a &#39;meatier&#39; texture, be sure not to press the tofu. The water inside the tofu will expand as it freezes and give the tofu a different texture.Thaw the tofu for a few hours at room temperate until all the ice has melted and then press the tofu to squeeze out all the liquid.

Wrap the tofu in a cheesecloth, mash the tofu, and squeeze out any more excess liquid. If you don’t have a thin cheesecloth, you can also just press the tofu or mash it then squeeze out any excess liquid.

TOFU

Mix the crumbled tofu, mushrooms, chopped onion, garlic together and then season with the vegetarian oyster sauce and dark soy sauce (if using). Add in salt and pepper, to taste, along with the bread crumbs (1/4 cup or 30 g first), flour and corn starch. Mix everything well until the tofu-mushroom mixture comes together.

Test out the mixture and then shape into a patty to see if it holds up well. If the mixture is a little wet and sticky, you can add 1-2 tbsp more of bread crumbs or flour. The bread crumbs/flour will help absorb some of the moisture.

Afterwards, divide the mixture into 6-7 portions. Get a generous handful of the mixture, shape into a ball, and then flatten into a patty that’s around 3/4-inch (~2 cm) thick.

PREPARE THE BURGER PATTIES

To cook: Heat a medium or large non-stick pan over medium. Once hot, add some neutral oil or butter and spread over the pan. Leave to heat and once hot, place 3-4 patties (depending on the size of your pan). Cook for 2-3 minutes on each side of until nice and golden brown. Flip over and cook the remaining side.

Repeat this for the rest of the patties.

COOKING THE PATTIES

Meanwhile, make the gravy mixture by mixing together the vegetable broth or mushroom water in a large bowl and mix in together with the all purpose flour, pepper, soy sauce, and add some salt, to taste, if needed. Make sure the flour is dissolved.

In the same pan used to cook the burger patties, melt some butter or add some oil. Once the oil/butter is hot and melted, add in the mushrooms and cook for 1-2 minutes.

Mix the gravy mixture well (make sure the flour has fully dissolved) and then pour this mixture into the pan.

Over medium heat, allow the gravy mixture to come to boil. Continue to mix until the gravy boils and starts to thicken. Taste the gravy and feel free to season with more salt and pepper, to taste, if needed.

The gravy will continue to thicken as it cools. If you want a runnier gravy, you can add a bit more vegetable broth to adjust the consistency to your liking.

Turn off the heat.

GRAVY

Serve the burger patties with rice and the mushroom gravy. Feel free to top your rice and burger patties with some fried garlic, if desired. Enjoy!!

You can pan-fry all the patties and freeze the cooked ones. To reheat, simply pan-fry them from frozen on a non-stick pan.

TO STORE LEFTOVERS &amp; MAKE BIG BATCHES

Can you do the mayonnaise from Jollibee's Yumburger? Been craving it lately 🥺. Veganized of course. Thank you!

‘Black Fungus’ is an edible wood fungus. It is similar to mushrooms. I agree it is a bad naming but it is called ‘Black Fungus’ in Australia. There are many different names for this food. Some of them are even more horrible names. It is called ‘Kikurage’ in Japanese. ‘Black Fungus’ is quite popular in many Asian countries including Japan. Dried Black Fungus is available from Asian grocery stores. It can be used for stir-fries, salad, soup, and etc. If you love the crunchy texture of Black Fungus, you will enjoy this soup.

Black Fungus & Asian Mushroom Soup

Black Fungus

Sesame Oil

(3 teaspoons) Soy Sauce

Salt & White Pepper

Ginger

Spring Onion *finely chopped

Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and cut into bite-size pieces.

Prepare Mushrooms. Trim, clean, and cut OR tear into the size that is easy to eat.

Place Chicken Stock, Black Fungus, Asian Mushrooms, Sesame Oil and Soy Sauce in a saucepan, cover with a lid and bring to the boil. Cook until Mushrooms are cooked.

Add Salt & White Pepper to taste, then add grated Ginger and stir. *Note: The amount of Salt depends on the saltiness of the Stock.

Add some finely chopped Spring Onion and enjoy.

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Top 9 king oyster mushrooms recipes from across the web

The most viewed king oyster mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soy Butter Glazed King Oyster Mushr...

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The most viewed king oyster mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine