King Oyster Mushroom Recipe

 

King Oyster Mushroom Recipe features king oyster mushrooms cut into a blooming shape, pan-fried until golden, and drizzled with a vibrant savory sauce. These mushrooms are not only delicious and umami-packed but also visually stunning — making them a perfect side or centerpiece for any plant-forward meal. Let’s get started!

Recipe

Serves: 2
Prep time: 30 minutes
Cook time: 10 minutes

For the king oyster mushrooms:
6 large king oyster mushrooms
½ cup cornstarch
1/6 teaspoon salt
1/6 teaspoon white pepper

For the pan-frying oil:
3 tablespoons avocado oil (or another high-smoke-point oil)
1/6 teaspoon salt

For the sauce:
1 cup vegetable stock (or water)
1 tablespoon soy sauce
1 tablespoon red bell pepper, finely diced
1 tablespoon cilantro stems, finely chopped
1 tablespoon cornstarch
3 tablespoons water

Instructions

1. Prepare the king oyster mushrooms:

• Trim off the bottom stem and caps of the king oyster mushrooms. Slice the stems crosswise into 1 to 2-inch thick rounds, depending on the mushroom size.
• Place each slice between a pair of chopsticks and make cross-hatch cuts on the surface without cutting all the way through, creating a blooming effect. Repeat with the remaining slices.
• On a plate, mix together cornstarch, salt, and white pepper. Lightly dip the top and bottom of each mushroom slice in the mixture, brushing off any excess.

2. Pan-fry the king oyster mushrooms:

• Heat avocado oil in a pan over medium heat. Add salt to the oil — this helps season the mushrooms and reduce moisture splatter.
• Place the mushrooms in the pan and cook until golden brown on both sides, about 5 minutes total. Transfer to a serving plate.

3. Make the sauce:

• In a small pot over low heat, combine vegetable stock, soy sauce, red bell pepper, and chopped cilantro stems. Stir and bring to a simmer.
• In a small bowl, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 3 tablespoons water. Slowly pour it into the simmering sauce, stirring constantly until thickened.

4. Serve:

• Drizzle the sauce over the golden mushrooms or serve it on the side as a dipping sauce. Enjoy immediately for the best texture and flavor.

Tips & notes

• Perfect cross-hatching: Use chopsticks as a guide to prevent cutting through the mushrooms completely while creating the blooming pattern.
• Don’t overcrowd the pan: Give each mushroom enough space to crisp up. Fry in batches if needed.
• Use the mushroom caps: Don’t toss the caps! Dice them and use in fried rice or soups.