king oyster mushrooms

How to Cook King Oyster Mushrooms – Simple & Delicious Recipes

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I can still remember the first time I cooked with King Oyster mushrooms.

It was during my internship at America’s Test Kitchen, that I spent hours in the kitchen experimenting with vegetarian recipes for The Complete Vegetarian Cookbook.

Those months taught me so much about mushrooms—how to prepare, cook, and season them to bring out their best flavors.

Among all the recipes I worked on, this buttery pan-seared King Oyster mushroom dish has stayed with me.

There’s something magical about how a few simple ingredients can transform these mushrooms into a meaty, savory side dish loaded with umami.

Let me take you through my go-to recipe that’s as easy as it is impressive.

Why I Love This Recipe

I have to admit, this recipe feels like a little bit of magic in the kitchen.

The mushrooms sear to golden perfection, the garlic crisps up in butter, and the nutmeg adds a subtle warmth that takes the flavor to the next level.

Then there’s the parsley—it’s not just a garnish here; it lightly fries in the pan, adding brightness and texture.

This dish pairs beautifully with pasta, grilled chicken, or even a steak topped with mushroom sauce.

But honestly? Sometimes I just eat it as is because it’s that good.

What Are King Oyster Mushrooms?

King Oyster mushrooms, also known as King Trumpet mushrooms, are among my favorite types of mushrooms to cook with.

They have thick, white stems and small brown caps, but their true magic lies in their texture.

Raw, they don’t have much flavor, but when cooked, they develop a savory, slightly sweet taste with a meaty bite.

Cooking these mushrooms is similar to preparing a good piece of meat—they’re best roasted, grilled, or pan-seared.

For this recipe, we’re going all-in on the pan-searing method. Trust me, it’s worth it.

Ingredients You’ll Need

Here’s everything you need to whip up this recipe (enough for about 3 servings):

  • 8 ounces King Oyster mushrooms (look for them in the refrigerated produce section or packaged at your grocery store)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup fresh parsley leaves
  • 1/2 teaspoon lemon zest (plus more for garnish if desired)
  • 1/4 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)

How to Make Pan-Seared King Oyster Mushrooms

Cooking these mushrooms is straightforward, but each step adds layers of flavor. Here’s how I do it:

1. Prep the Mushrooms

I start by slicing the mushrooms. If they’re large, I cut them in half lengthwise; smaller ones can stay whole. This ensures even cooking.

2. Heat the Pan

A cast-iron skillet is my go-to for this recipe. I preheat it over medium-high heat for about 5 minutes to ensure it’s hot enough for a good sear.

3. Sear the Mushrooms

Once the pan is ready, I lower the heat to medium and add 2 tablespoons of olive oil, swirling it to coat the surface. Then, I arrange the mushrooms in a single layer, cut side down.

Here’s the trick: don’t touch them for the first 3 minutes! This creates that golden, caramelized crust. After that, I season the mushrooms with 1/4 teaspoon each of kosher salt and black pepper, toss them gently, and let them cook for another 5 minutes until they’re golden brown all over.

4. Add Butter, Garlic, and Nutmeg

I lower the heat to medium-low and add 1 tablespoon of unsalted butter to the pan. As it melts, I toss in the thinly sliced garlic and sprinkle in 1/4 teaspoon of ground nutmeg. The garlic crisps up beautifully, adding a new dimension of flavor, while the nutmeg subtly enhances the savoriness.

5. Finish with Parsley and Lemon Zest

Once the mushrooms are perfectly golden and aromatic, I remove the skillet from the heat and stir in 1/4 cup of fresh parsley leaves and 1/2 teaspoon of lemon zest. The parsley brightens the dish and adds a slight crunch as it fries in the residual heat.

Finally, I give everything a taste and adjust the seasoning with a little extra salt or lemon zest if needed.

Expert Tips for Perfect Mushrooms

  1. Use a Large Skillet: The mushrooms need space to sear properly. If they’re too crowded, they’ll steam instead of caramelizing.
  2. Don’t Skip the Resting: Letting the pan cool slightly before adding the butter and garlic ensures they don’t burn.
  3. Storage: If you’re not cooking the mushrooms right away, store them in a brown paper bag in the fridge and use them within 3 days.

Variations and Serving Ideas

While this recipe is perfect on its own, here are a few ways to switch it up:

  • Creamy Mushroom Pasta: Add a splash of cream to the skillet and toss with cooked angel hair pasta.
  • Umami Boost: Stir in a teaspoon of miso paste or soy sauce for an even deeper flavor.
  • Asian-Inspired Twist: Toss the mushrooms with sesame seeds and a drizzle of sesame oil, then serve over rice.
  • Vegan Scallops: Cut the mushroom stems into thick rounds and sear them as you would scallops.

Why This Recipe Works

The balance of flavors is what makes this recipe shine. The mushrooms are savory and slightly sweet, the garlic adds crispiness, the nutmeg brings warmth, and the parsley and lemon zest brighten everything up. It’s a simple dish, but every element plays a role in making it unforgettable.

Whether you’re serving it as a side dish with grilled chicken, steak, or pasta, or enjoying it as a main course with rice or noodles, these buttery pan-seared King Oyster mushrooms are guaranteed to impress.

So, grab your skillet, stock up on mushrooms, and get ready to turn a few humble ingredients into something truly extraordinary. I promise, you’ll be saying “wow” with every bite.