You are missing out if king oyster mushrooms haven’t yet made it into your regular meal rotation. These soy butter glazed king oyster mushrooms perfectly showcase this tasty ingredient with a very simple recipe.
We at the Woks of Life are not new to the soy butter combination. We’ve used it for steak as well as for our soy butter pasta with shrimp & shiitakes. The same combination here really makes these king oyster mushrooms sing some happy tunes. Just try it for yourself!
What Are King Oyster Mushrooms?
King oyster mushrooms, also called king trumpet mushrooms or king brown mushrooms, have very thick white stems and small brown caps that are only a little wider than the stem.
They’re not only meaty, they’re also super flavorful. I truly believe they’re one of the tastiest mushrooms available at the Asian grocery store. (You may find them in regular supermarkets these days, but you’re much more likely to see them in Asian markets.)
Also, for such such meaty mushrooms, they don’t generate too much liquid when cooking, which makes them ideal for this recipe.
A Versatile Ingredient
This Soy Butter Glazed King Oyster Mushroom recipe is our fourth time featuring this ingredient. I’m sure it won’t be our last, because they’re incredibly versatile. I see unlimited potential in this mushroom! (I want to experiment further with braising and steaming them.)
Just take a look at our other two recipes that use them:
As you can see in those recipes, we used the mushrooms as a meat or seafood replacement—for scallops in the first one, pork kidneys in the second one, and chicken in the third one.
Its meaty flavor does indeed make it a great candidate for veganizing popular meat and seafood dishes. But meat-eaters will also enjoy this dish!
Recipe Instructions
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.
Brush the mushrooms lightly with oil if needed.
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.
Soy Butter Glazed King Oyster Mushrooms
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon light soy sauce
- 1/4 teaspoon dark soy sauce
- 1/2 teaspoon honey
- 1 clove garlic (grated or very finely minced)
- 1/4 teaspoon black pepper
- 1 pound king oyster mushrooms
- 2 tablespoons vegetable oil
- 1 scallion
Instructions
- 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.
Luckily, my local Asian markets carry these mushrooms, and I had a blast using them over the Christmas holiday. We had skipped the normal turkey feast on Thanksgiving in favor of a 10 pound box of Alaskan king crab legs, so we decided a small traditional meal was the right thing for Christmas. I attempted an alternate version of the all american green bean casserole, and sautéed whole green beans, added these delicious slices of glazed king oyster mushrooms, and did a very light drizzle of extra bechamel on hand with a generous dusting of fried shallots (also from the market in a giant jar!). The soy butter glaze complimented the green beans and the mushrooms had awesome, clear flavor. My family signaled success by demolishing the entire platter in one sitting. I can’t wait to try these mushrooms on the BBQ grill this summer. Thanks for sharing the recipe, and Xīnnián kuàilè!
All sounded great, Christine. I am so glad that your family enjoyed this recipe :-)
Made these last night, they were fantastic.
Great! So glad you enjoyed it.
Just made this for dinner tonight. They were very tasty! My first time using these mushrooms. I’m going to use them more often. Thank you for the recipe and expanding my mushroom repertoire! Now I’m thinking of other ways to use these mushrooms.
I am glad, Linda, we have other recipes using this mushroom on the blog, and those recipes are mentioned in the intro of this recipe post.
OMG!!!!! These are so good! Would make more glaze to put over rice!!!! Hubby isn’t into mushrooms the way I am but he sad they were good! As usual for one of your recipes it’s a 5 out of 5!
Yayyyy! Thank you for trying out the recipe :-)
this looks fantastic, thank you c.
You are very welcome, Moose.
It looks yummy I will cook tomorrow. Thanks for your recipes
Hope you like it, Thao.
I can get these mushrooms easily in my supermarket in Japan! And everything is better with butter with soy sauce!! You know, after cooking them like that, I would slice up a little thinner, add some more butter and have them with pasta!
Good idea, Pamela.
Just came across some pearl oyster mushrooms on a hike and just used half in a sichuan hotpot. Will use this recipe for the rest!
I do envy people who can and dare to forage :-)
looks great but Ill be missing out for a long time seeing as they are not available at the grocery store How about using Portabello ????
Hi Joseph, you could try portobellos! Just make sure to slice them thinly. :)
We live in a Chinese food wasteland. I don’t know if Whole Foods carries them, but what would be a good sub for these mushrooms? Thanks!
Hi Alene, you could try this with regular oyster mushrooms!
just got them delivered from Whole Foods today