My recipe for king oyster mushrooms lets the natural earthy flavor of this fungi shine. The mushrooms are sauteed in a skillet until they are caramelized, and are lightly seasoned with a mix of curry powder, soy sauce, and toasted sesame oil. It’s the perfect size to be enjoyed as a side dish or to be paired with a bowl of rice.
Chunky oysters mushrooms make a great substitute to meat. I often serve them as a replacement to pork or beef because of their dense and chewy texture. They are easy to cook with and don’t need a lot of seasoning since they are delicious on their own. I’ve tasted them grilled and served with a sprinkle of salt, dressed in a simple stir fry sauce, and seasoned with spices and seasonings that enhance their natural taste, like curry powder.
That’s why I like the combination of mushrooms and curry powder – I find that the flavor profile of these two ingredients marry so well together! Add to that a splash of salty soy sauce and nutty sesame oil and you have yourself a dish that’s perfectly rounded in flavors.
Table of contents
Ingredients
Scroll down to the recipe card for the full recipe.
- King oyster mushrooms: You will need fresh king oyster mushrooms for this recipe. I was able to find them in Japanese grocery stores and other Asian supermarkets, and at Whole Foods. They are usually sold in plastic bags or plastic containers.
- Cooking oil: Use a neutral oil with a high smoke point such as peanut oil or vegetable oil. You can use olive oil but I would suggest holding off on anything that’s high quality since it won’t be the prominent flavor.
- Toasted sesame oil: Toasted sesame oil is more concentrated in flavor than regular sesame. It has an intense nuttiness and mild sweetness that combine well with the curried flavors of this dish.
- Soy sauce: You can use regular soy sauce or low sodium soy sauce if you are watching your salt intake. I also recommend using a Japanese soy sauce because it has a nice balance of salty, earthy, and umami.
- Curry powder: Curry powder adds warmth and earthiness. You can also use cumin if you don’t have or cannot find curry powder.
- Green onions: The chopped green onions are added as a garnish for crunch and an element of freshness.
Variations
- Make them spicy: Use chili oil instead of toasted sesame oil. Or, add 1/2 teaspoon of red chili flakes or gochugaru to the skillet while sauteing them.
- Give them an Italian flair: Drizzle some freshly squeezed lemon juice and garnish with chopped parsley.
- Turn them into a fine dining dish: Use truffle oil instead of toasted sesame oil. This will boost the mushrooms’ natural earthy taste and infuse them with notes of garlic and pepper.
How To Make This King Oyster Mushroom Recipe
- Slice the king oyster mushrooms lengthwise into quarters.
- Saute the mushrooms in a skillet until they are golden brown.
- Turn the heat off and toss the mushrooms with the seasoning.
- Plate them and garnish with green onions. Enjoy!
Expert Tips
- Trim the stems. Look at the stems of each mushroom and trim any part that looks dry or hard. Chewing on a woody piece of mushroom can be very unpleasant so it’s worth spending a few seconds trimming the parts that are inedible.
- Do not rinse the mushrooms under water. Mushrooms in general shouldn’t be rinsed under water as it can affect their texture since they are quite porous. Instead, use a damp paper towel and gently wipe off any dirt.
Storage
- Save the leftover mushrooms in a storage container and refrigerate for up to 3 days.
Storing fresh raw king oyster mushrooms: The best way to save raw oyster mushrooms is to keep them in a paper bag that’s slightly opened, and store them somewhere cool and dry.
What To Serve With This Dish
My favorite way to serve this dish is with a side of rice or a simple fried rice. I find that the earthy and savory flavors of these mushrooms go so well over a bed of rice. It can also accompany a noodle dish and pairs well with stir fried vegetables.
Here are some of the dishes I often serve with this recipe:
- Dan dan noodles
- Egg fried rice
- Yakisoba style spaghetti squash
- Miso soup
- Nasu dengaku
- Japanese fried rice (yakimeshi)
- Yaki udon
Frequently Asked Questions
Yes you can! Simply swap the soy sauce for a gluten-free soy sauce or tamari.
Yes! You can technically use any type of mushrooms to make this recipe but I recommend using shiitake mushrooms, maitake mushrooms, or porcini mushrooms.
Did you enjoy this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
King Oyster Mushrooms
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sides 1x
- Category: Side
- Method: Skillet
- Cuisine: American
- Diet: Vegan
Ingredients
- 12 ounces fresh king oyster mushrooms (also called king trumpet mushrooms or eryngii)
- 1 tablespoon peanut oil, vegetable oil, or grapeseed oil
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon curry powder
- 2 green onions, finely chopped
- Salt and pepper to taste
Instructions
- Slice the mushrooms. Slice them in half, lengthwise, or quarters, if the mushrooms are large.
- Warm up the skillet. In a large skillet over medium high heat, add the sesame oil.
- Cook the mushrooms. When the oil is hot, add the mushrooms and cook on each side until they are slightly charred – about 3 to 4 minutes per side.
- Season the mushrooms. Turn the heat off and add the soy sauce and toasted sesame oil. Quickly toss the mushrooms to coat them with the sauce. Sprinkle the curry powder on the mushrooms and toss again.
- Add the garnish and serve. Transfer the mushrooms to a serving plate and top with green onions. Season with salt and pepper if needed.
Notes
Save the mushrooms in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 2.4g
- Sodium: 176mg
- Fat: 8.7g
- Saturated Fat: 1.4g
- Unsaturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 11.7g
- Fiber: 4.3g
- Protein: 6.2g
- Cholesterol: 0mg
