Soy butter king oyster mushrooms – meaty, grilled, and full of umami goodness. Oyster mushrooms are one of the most common edible mushrooms after button and shiitake.
Oyster mushrooms and king oyster mushrooms don’t just differ in their distinctive shapes. While both are meaty, king oyster mushrooms are large enough to be served as the star themselves. I have tried Japanese okonomiyaki and vegan steaks featuring these gorgeous mushrooms. And these slightly brown mushrooms pack so much flavour in them that it is impossible for you not to be a fan!
Slice them, sear them, toss them in some truffle butter – eat them crispy with sea salt. But soy butter king oyster mushrooms with this super simple sauce with soy, butter, and sesame make them all the more tempting.
I also tossed in some button mushrooms to finish my rice bowl.
Check out some of my favourite mushroom recipe and bowls –
Mushroom Galette
Mushroom Pate
Peanut tofu and rice bowl
Sesame stir fry
Ingredients for soy butter king oyster mushrooms – serves 2
- King oyster mushrooms – 200g (I got mine from Kaze)
- Light soy sauce – 1 tbsp
- Truffle butter – 1/3 cup
- Maple syrup/ honey – 1/4 tsp
- Minced garlic – 1/2 tsp
- Sesame oil – 3 tbsp
- Sesame seeds
- Salt – to taste
Method
- Slice the King oyster mushrooms lengthwise into 1 cm slices.
- Use a small knife to make shallow cuts in a checkered pattern on the mushrooms.
- Heat olive oil in a pan and sear the sliced mushrooms of both slices for about 5 minutes on low heat. You don’t want the mushrooms to get crispy and retain their meatiness. You also might want to do this in batches to not overcrowd the pan.
- Mix the melted butter, soy sauce, maple syrup, and minced garlic well.
- Add the mix to the pan and just give it a good toss for about 60 seconds. Season with salt to adjust the taste.
- Dish out in a serving platter. Top with sesame seeds.
Enjoy as is or add some more button mushrooms and serve with rice.