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Pan-Seared King Oyster Mushrooms

King oyster mushroom recipe ideas transform these meaty, savory fungi into a stunning main dish that even the most devoted carnivores will appreciate. With their thick stems and mild flavor, king oyster mushrooms take on a satisfying texture that rivals scallops or tender chicken when cooked properly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: International
Calories: 148
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound king oyster mushrooms about 4-6 large mushrooms
  • 3 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon sea salt
  • 2 tablespoons fresh parsley chopped for garnish

Equipment

  • Large cast iron or stainless steel skillet
  • Sharp chef's knife
  • Cutting board
  • Small bowl for mixing sauce
  • Measuring spoons and cups
  • Tongs or spatula
  • Paper towels for cleaning mushrooms

Method
 

  1. Gently wipe the king oyster mushrooms with a damp paper towel to remove any dirt or debris. Trim off the very bottom of each stem if it looks dry or discolored, but keep the caps attached.
  2. Using a sharp knife, score the mushroom stems in a crosshatch pattern about 1/4 inch deep on both sides. Slice the mushrooms lengthwise into 1/2-inch thick planks, cutting through both the stem and cap.
  3. In a small bowl, whisk together the soy sauce, lemon juice, smoked paprika, black pepper, and half the minced garlic. Pour this mixture over the sliced mushrooms in a shallow dish and let them sit for 5 minutes, turning once.
  4. Place your skillet over medium-high heat and add 2 tablespoons of olive oil. Let the pan heat for 2-3 minutes until the oil shimmers and moves easily across the surface.
  5. Remove the mushrooms from the marinade, letting excess liquid drip off, and place them scored-side down in the hot pan without crowding. Cook without moving them for 4-5 minutes until deeply golden brown.
  6. Carefully flip each mushroom piece and cook the second side for another 3-4 minutes until golden. The mushrooms should feel tender when pierced with a fork but still have some pleasant resistance.
  7. Reduce the heat to medium and add the butter, remaining olive oil, remaining minced garlic, and fresh thyme to the pan. Tilt the pan slightly and use a spoon to baste the mushrooms with the flavored butter for about 1 minute.
  8. Remove the pan from heat and transfer the mushrooms to a serving plate. Drizzle any remaining pan sauce over the top and sprinkle with fresh parsley and a pinch of sea salt. Serve immediately.

Notes

Store leftover king oyster mushrooms in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet with a small amount of oil to restore the crispy exterior. Don't skip the scoring step as it allows the marinade to penetrate deeper and creates more crispy, caramelized edges. Choose mushrooms with thick, firm stems and tight caps for the best texture.