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

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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.

Buttery Pan-Seared King Oyster Mushrooms

There’s something truly magical about how a few simple ingredients can elevate King Oyster mushrooms into a meaty, umami-packed delight. The mushrooms develop a gorgeous golden crust, the garlic crisps beautifully, and a touch of nutmeg adds a subtle warmth.

Print Recipe

Prep Time 10

Cook Time 12

Course Side Dish

Cuisine American, Vegetarian

Servings 3

Calories 150 kcal

Equipment

Cast-Iron Skillet (or a heavy-bottomed non-stick pan)
Sharp Knife (for precise slicing)
Cutting Board
Tongs or Spatula (for flipping mushrooms)
Zester or Microplane (for the lemon zest)

Ingredients

8 oz King Oyster mushrooms
2 tbsp olive oil
1 tbsp unsalted butter
2 garlic cloves, thinly sliced
¼ tsp ground nutmeg
¼ cup fresh parsley leaves
½ tsp lemon zest (plus extra for garnish, optional)
¼ tsp kosher salt (adjust to taste)
¼ tsp black pepper (adjust to taste)

Instructions

Prep the Mushrooms
Wipe the mushrooms clean with a damp cloth. Slice them in half lengthwise if large; keep smaller ones whole for even cooking.
Heat the Pan
Place a cast-iron skillet over medium-high heat for about 5 minutes until hot.
Sear the Mushrooms
Lower heat to medium, add olive oil, and swirl to coat the pan. Arrange mushrooms cut side down in a single layer.
Pro Tip: Don’t move them for the first 3 minutes to develop a golden crust. Season with salt and black pepper.
Flip and cook for another 5 minutes until golden brown on both sides.
Add Butter, Garlic, and Nutmeg
Reduce heat to medium-low. Add butter, letting it melt. Stir in the thinly sliced garlic and sprinkle with nutmeg.
Cook until the garlic is golden and fragrant, about 1 minute.
Finish with Parsley and Lemon Zest
Remove from heat. Toss in the fresh parsley and lemon zest, letting the residual heat lightly fry the parsley.
Taste and adjust seasoning with more salt, pepper, or lemon zest if needed.
Serve
Transfer to a serving dish and garnish with extra lemon zest if desired. Enjoy warm as a side or on its own!

Video

Notes

Cooking Tips

Don’t Overcrowd the Pan: Cook in batches if needed to ensure mushrooms sear, not steam.
Rest the Pan: Let the pan cool slightly before adding butter and garlic to prevent burning.
Storage: Store uncooked King Oyster mushrooms in a paper bag in the fridge for up to 3 days.
For Extra Umami: Add a splash of soy sauce or a sprinkle of parmesan before serving.

Keyword Easy Side Dish, Mushroom Recipe, Pan Seared, Quick Recipes, Vegetarian

Variations and Serving Ideas

@daisy.hollender Meatless pasta with oyster mushrooms! #oystermushrooms #meatless #pastarecipe #pastadinner ♬ original sound – daisy.hollender

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.

A handful of Ranch Oyster Crackers on the side adds a delightful crunch that complements the richness of the mushrooms perfectly.

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.

How to Cook King Oyster Mushrooms – Simple & Delicious Recipes