King Oyster Mushrooms

Ingredients

• 340 g (12 oz)fresh king oyster mushrooms, also called king trumpet mushrooms or eryngii
• 15 ml (1 tablespoon)peanut oil, vegetable oil or grapeseed oil
• 2.5 ml (½ teaspoon)toasted sesame oil
• 15 ml (1 tablespoon)soy sauce
• 2.5 ml (½ teaspoon)curry powder
• 2green onions, finely chopped
• To tastesalt and pepper

Instructions

1. 1

   Slice mushrooms

   Cut the mushrooms in half lengthways, or into quarters if they are large.

2. 2

   Warm the skillet

   Set a large skillet over medium-high heat and add the sesame oil.

3. 3

   Cook mushrooms

   Once the oil is hot, add the mushrooms. Cook for about 3–4 minutes on each side, until lightly charred.

4. 4

   Season mushrooms

   Turn off the heat and add the soy sauce and toasted sesame oil. Toss quickly to coat the mushrooms, then sprinkle over the curry powder and toss again.

5. 5

   Garnish and serve

   Move the mushrooms to a serving plate and scatter over the green onions. Add salt and pepper if needed.

What are king oyster mushrooms?

King oyster mushrooms, also known as king trumpet mushrooms or eryngii, have thick stems and a firm, substantial texture. They are used in many cuisines, and this American-style preparation pairs them with soy, sesame and curry powder.

The simple method lets the mushrooms brown before they are coated in seasoning. That contrast between a seared surface and a tender centre makes this version work well as a quick side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 6g protein, 12g carbs, 9g fat.

The mushrooms provide most of the carbohydrates and some of the protein, while the cooking oil and sesame oil contribute most of the fat. Serve them with rice or another grain and a generous portion of vegetables to make a more balanced plate.

Choosing and cutting the mushrooms

Mushrooms: Choose fresh specimens with firm, intact stems. Cut them lengthways so they can lie flat against the skillet and brown evenly.

Size: Halve medium mushrooms and quarter larger ones, as the method directs. Keeping the pieces a similar thickness helps them cook at roughly the same pace.

Getting a good sear

Hot skillet: Let the pan and oil heat before adding the mushrooms. A properly hot surface helps the cut sides colour rather than slowly soften.

Room to brown: Arrange the pieces in a single layer if possible. If they are crowded, cook them in batches so they have contact with the skillet.

When they are done

Colour: Cook each side for about 3–4 minutes, looking for light charring as the cue to turn. The exact time can vary with the thickness of the slices and the heat of the pan.

Texture: The pieces should be browned outside and tender when bitten, while still holding their shape. Toss them gently with the seasonings to avoid breaking them up.

Adding the seasoning

Soy and sesame: Add the soy sauce and toasted sesame oil after turning off the heat, then toss promptly so the mushrooms are coated. The residual warmth helps distribute the sauce without prolonged cooking.

Curry powder: Sprinkle it over the mushrooms and toss again, as directed. Taste before adding salt, since soy sauce already contributes saltiness.

Serving ideas

Garnish: Add the chopped green onions just before serving for a fresh finish. Season with pepper and only add salt if the dish needs it.

Pairing: Serve alongside rice or noodles, or add the mushrooms to a meal with steamed greens. The mild, savoury seasoning also works as a topping for a grain bowl.

Recipe notes & tips

• Pat the mushrooms dry before slicing so excess surface moisture does not slow browning.
• Cut the pieces to a similar thickness for more even cooking.
• Wait for the oil to heat before adding the mushrooms.
• Avoid moving the pieces too often while each side sears.
• Taste before adding salt, as the soy sauce is already salty.
• Add the green onions just before serving to keep their flavour fresh.

Variations

• Add garlic: Stir a little finely chopped garlic through the mushrooms after turning off the heat.
• Add chilli: Sprinkle in chilli flakes with the curry powder for extra warmth.
• Use tamari: Replace the soy sauce with tamari for a similar savoury seasoning.
• Finish with lime: Add a squeeze of lime just before serving for a tangy contrast.
• Add greens: Serve the mushrooms over wilted spinach or alongside steamed greens.

Common mistakes to avoid

• Crowded skillet: The mushrooms can steam instead of sear; cook them in batches if needed.
• Uneven pieces: Different thicknesses cook at different rates; cut the mushrooms to a similar size.
• Turning too soon: The pieces may not brown well; give each side about 3–4 minutes before turning.
• Too much salt: Soy sauce adds saltiness; taste the finished mushrooms before seasoning.
• Overcooking the sauce: Extended heat can make the mushrooms overly soft; add the soy sauce and toasted sesame oil after turning off the heat.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat briefly in a skillet over medium heat, adding a small splash of water if needed; the mushrooms may be softer after storage.

Frequently asked questions