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These sticky sautéed king oyster mushrooms are pan-seared until golden, then coated in a lightly sweet, savory teriyaki-style glaze. Meaty, umami-rich, and easy to make in under 30 minutes.
Love mushrooms as much as I do!? You NEED to try my Garlic Butter Oyster Mushrooms, this incredibly flavorful Creamy Coconut Mushroom Soup, and my cream cheese stuffed mushrooms!
Why you’ll love these meaty king oyster mushrooms!
This is the king oyster mushroom recipe that made me fully understand the hype! Sliced, scored, and sautéed until golden, these mushrooms turn irresistibly meaty and get coated in a sticky, teriyaki-style glaze that hits all the right sweet-and-savory notes. It’s simple, cozy, and the kind of vegetarian dish that feels just as at home on a weeknight as it does on a dinner party table.
Why you’ll love these King Trumpet Mushrooms:
- Super meaty texture thanks to king oyster mushrooms
- That sticky, glossy sauce is sweet-savory perfection
- Ready in under 30 minutes
- Naturally vegetarian and easy to make vegan
- Works as a side dish or a main over rice or noodles
In this post…
Ingredients Needed
The simple ingredients for this king oyster mushroom recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- King oyster mushrooms – sliced in half lengthwise and scored on the cut side to help them soak up the sauce and caramelize beautifully! I typically get these at my local Asian markets.
- Soy sauce or tamari – the salty, umami base of the sauce.
- Maple syrup, honey, or brown sugar – adds that lightly sweet, sticky finish.
- Rice vinegar – balances the sweetness and brightens the sauce.
- Garlic – fresh is best here but garlic powder or pre-minced garlic also work well!
- Fresh ginger – optional but highly recommended for that teriyaki-adjacent flavor. You could swap it for ground ginger as needed.
- Optional garnishes: sesame seeds, sliced green onions, chili crisp or chili oil.
How to make it
Just a reminder that you can find the FULL written king oysters recipe down in the recipe card, but I want to quickly go over how to make it with visuals for you :)
- Once the mushrooms are clean, cut them in half lengthwise and score the cut side of the thick white stems. This isn’t necessary but it helps the sauce really seep into the mushrooms while they cook and just overall taste better.
- In a skillet over medium-high heat, sauté the mushrooms for 4 minutes on the flesh side until a light golden brown, flip and cook an additional few minutes.
- In a small bowl, whisk together the ingredients for the homemade teriyaki glaze.
- Reduce the heat and pour the sauce into the pan with the cooked mushrooms. Cook for a few minutes until the sauce is thick and sticky!
Expert Tips
- Don’t rush the browning – letting the mushrooms sit undisturbed in the pan creates better caramelization!
- Scoring the mushrooms is optional, but highly recommended for both texture and sauce absorption.
- If the sauce thickens too quickly, add a splash of water to loosen it.
- For extra depth, add a small drizzle of sesame oil at the very end.
- Want heat? Stir in chili garlic sauce or top with chili crisp. SO GOOD!
Frequently Asked Questions
Yes, but the texture will be softer and less “steak-like.” Reduce cooking time slightly.
Not exactly – it’s inspired by teriyaki flavors but simplified and pan-friendly, with a sticky glaze rather than a marinade.
King oyster mushrooms have a mild flavor with a rich, savory undertone. They take on the taste of whatever sauce they’re cooked in, making them ideal for sticky, soy-based or teriyaki-style glazes.
It’s best to wipe king oyster mushrooms clean with a damp paper towel instead of rinsing them under water. They absorb moisture easily, which can prevent proper browning when sautéed.
Scoring king oyster mushrooms helps them absorb more flavor and cook more evenly. The shallow cuts also create extra surface area, which allows sauces to cling better and gives the mushrooms a more caramelized, restaurant-style finish.
More Mushroom Recipes
Side Dish
Grilled Portobello Mushrooms
Dinner
Fried Oyster Mushrooms
Side Dish
Sautéed Shiitake Mushrooms
Side Dish
Garlic Butter Oyster Mushrooms
Teriyaki King Oyster Mushrooms
Ingredients
- 4 large king oyster mushrooms, cleaned, trimmed, and sliced in half lengthwise
- 1 tablespoon olive oil, or sesame oil for extra flavor
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup, or honey if not vegan
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 cloves minced garlic, (or 1/4 teaspoon of garlic powder)
- ½ teaspoon grated fresh ginger, (or 1/4 teaspoon of ground ginger)
- Optional garnish: sesame seeds, thinly sliced green onions
Instructions
- Slice the mushrooms in half lengthwise. Using a sharp knife, lightly score the flat sides in a crisscross pattern — this helps them soak up the sauce and look extra fancy once caramelized.
- In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, brown sugar, cornstarch, water, garlic, and ginger until smooth. Set aside.
- Heat the oil in a large skillet over medium-high heat. Place the mushrooms cut-side down and cook for 3–4 minutes without moving them, until golden and slightly crisp. Flip and cook another 2–3 minutes on the other side.
- Pour the sauce into the pan and reduce the heat to medium. Stir or toss the mushrooms frequently as the sauce thickens and becomes glossy, coating the mushrooms evenly. This should take about 2–3 minutes.
- Remove from heat once the sauce is sticky and clings to the mushrooms. Sprinkle with sesame seeds and green onions before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
