King Oyster Mushroom Recipe

Prepare mushrooms

Wipe each king oyster mushroom clean with a damp towel to remove dirt. Trim off the very bottom of the stems if dry. Slice mushrooms lengthwise into 1/3- to 1/2-inch thick planks (or cut into 3/4-inch rounds/sticks if preferred for presentation). Aim for uniform pieces so they cook evenly.

Make marinade

In a shallow bowl or rimmed plate, whisk together soy sauce, mirin, rice vinegar, sesame oil, olive oil, minced garlic, grated ginger, black pepper and salt until combined.

Marinate mushrooms

Place the sliced mushrooms in the marinade, turning each piece so both sides are coated. Let sit at room temperature for 15-20 minutes, or refrigerate up to 1 hour for deeper flavor. Reserve leftover marinade for basting.

Sear mushrooms

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tablespoon neutral oil (from the marinade ingredients) and swirl. Place mushrooms in the pan in a single layer, cap/stem side down as appropriate, without crowding. Cook undisturbed 3-4 minutes until a deep golden-brown crust forms. Flip and cook the other side 2-3 minutes. Reduce heat to medium-low if browning too quickly.

Baste with marinade and butter

Add the reserved marinade to the pan (pour to one side) and the butter. Allow the butter to melt and marinade to bubble; tilt the pan and spoon the hot butter-marinate mixture over the mushroom pieces repeatedly for about 1-2 minutes so they glaze and absorb more flavor. Cook until liquid reduces slightly and becomes glossy.

Finish and garnish

Turn off the heat. Squeeze the lemon juice over the mushrooms, then sprinkle with sliced scallions, toasted sesame seeds and optional chili flakes. Taste and adjust salt or lemon as needed. Let rest 1-2 minutes; the mushrooms will continue to absorb flavors.

Serve warm

Transfer mushrooms to a serving plate. These are excellent as an appetizer, side dish, or atop rice or noodles. Serves immediately.