King Oyster Mushroom Recipe

Prepare mushrooms

Wipe each king oyster mushroom with a damp cloth or paper towel to remove dirt. Trim the very bottom of the stems if tough. Slice each mushroom lengthwise into 4 long slices (or into 1/2-inch thick rounds for a different texture). Aim for uniform thickness so they cook evenly.

Heat pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add the vegetable oil and allow it to shimmer but not smoke (about 1–2 minutes).

Sear mushrooms

Arrange the mushroom slices in a single layer in the hot pan without crowding. Cook undisturbed for 2–3 minutes until the undersides develop a deep golden-brown sear. Flip and cook the other side 2–3 minutes more. If slices are thick, reduce heat to medium and cook an additional 1–2 minutes per side so centers become tender.

Add butter and garlic

When mushrooms are nearly done, push them to one side of the pan, lower heat to medium, add the butter and minced garlic. Let the butter melt and the garlic sizzle gently for 20–30 seconds, then toss mushrooms to coat. Be careful not to let the garlic burn.

Pour the soy sauce and mirin over the mushrooms. Sprinkle the kosher salt and black pepper evenly. Toss the mushrooms in the pan for 30–45 seconds to glaze them and concentrate flavors. Taste one piece and adjust salt or pepper if needed. Continue cooking another 30 seconds so the sauce reduces slightly and clings to the mushrooms.

Transfer the glazed king oyster mushrooms to a serving plate. Sprinkle the sliced green onion and toasted sesame seeds over the top. Serve immediately with lemon wedges on the side for a bright squeeze if desired.