King Oyster Mushroom Recipe

Prepare mushrooms

Wipe king oyster mushrooms with a damp paper towel to remove any dirt. Trim the root ends and, if very thick, slice each mushroom lengthwise into 1/2-inch (1.2 cm) planks. For a steak-like presentation, you can halve them lengthwise instead so each piece is about 3/4–1 inch thick.

Make marinade

In a bowl or shallow dish, combine the extra-virgin olive oil, tamari (or soy sauce), rice vinegar, maple syrup (or honey), smoked paprika, freshly minced garlic (or pressed), lemon juice, black pepper, and sea salt. Whisk until emulsified.

Marinate

Place the mushroom pieces in the dish and turn to coat thoroughly. Let marinate at room temperature for 20–30 minutes, turning once halfway. If you have more time, refrigerate up to 2 hours (bring back to room temperature 20 minutes before grilling).

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grates or brush the mushrooms lightly with oil to prevent sticking.

Grill mushrooms

Place marinated mushroom pieces directly on the hot grill, cut side down if sliced. Grill for 4–5 minutes per side without moving to develop good char marks. Baste once with remaining marinade during the first flip. Total grilling time should be 8–12 minutes depending on thickness; mushrooms should be caramelized, tender, and slightly springy.

Finish on grill

During the last 1–2 minutes of grilling, brush the mushrooms with the optional butter to melt and add gloss, and close the lid briefly to allow butter to set. If using chili flakes, sprinkle a small pinch on each piece now so heat becomes aromatic.

Transfer the grilled king oyster mushrooms to a platter. Sprinkle chopped fresh parsley over the top, add a final pinch of flaky sea salt and a squeeze of lemon to brighten flavors. Serve immediately as a center for a BBQ plate, sliced thinly for sandwiches, or as a savory side.