This Glazed King Oyster Mushroom recipe enhances the mushrooms’ umami savory flavor and balances it with sweet, salty, sour, and spicy ingredients. Don’t be intimidated if you’ve never cooked these mushrooms before; it’s as easy as slicing, marinating, and pan-searing them!
Sometimes when I have a dish at a restaurant or during my travels, it resonates with me for a while.
That was the case a couple years ago. I was visiting a friend in Chicago and we were eating dinner at a local restaurant in the suburbs.
For the life of me I can’t remember the name of the restaurant (or find it on Google!), but it was charming. It was on a little strip with a few different cafes, restaurants, and bars. It had a farm-to-table concept and the food was fresh and fun.
I ordered a king trumpet mushroom salad. I can’t remember everything in it, but I know it had Asian flavors. The mushrooms had a soy glaze and a miso vinaigrette with crushed peanuts. And the whole glorious thing sat atop a bed of baby kale.
Earlier this summer when I was at the local farmers’ market, I found the most beautiful king trumpet mushrooms. I had to get them! I’ve been wanting to make my own version of that lovely salad for a while, and it was high time I finally made it happen.
In this recipe, the earthy umami flavor of king trumpet mushrooms is balanced with a few common pantry ingredients to create a balanced flavor profile. It has a bit of sweetness, a little acid, a touch of salt, and some spicy heat.
If you try your hand at cooking one new thing this summer, make it king oyster mushrooms!
The Best Glazed King Oyster Mushroom Recipe
Thanks to a quick and easy marinade, this recipe has a very balanced flavor profile. Like chicken, mushrooms will taste like whatever you season them with.
You can eat these mushrooms as a side dish for grilled steak or chicken, or along with rice as a light meal. Here I served them up on kale with a few other vegetables as a salad. Topped with a slightly nutty sweet and savory vinaigrette, this salad is something that you’ll remember for a while.
- King oyster mushrooms
- Tamari sauce, or soy sauce or coconut aminos
- Light brown sugar
- Rice vinegar
- Toasted sesame oil
- Crushed red pepper flakes
How to Cook King Trumpet or King Oyster Mushrooms
- Use a dry cloth to brush off any dirt. Trim the bottoms off the mushrooms, and then slice them length-wise into 1/4-inch thick slices.
- Whisk together all ingredients for the marinade in a large bowl.
- Add the sliced mushrooms to the marinade and gently toss to coat.
- Let the mushrooms marinade at room temperature for 30 minutes. You’ll notice that they shrink up a little bit.
- Pan-sear (or grill) the mushrooms until they’re golden and caramelized.
How to Store King Trumpet Mushrooms
The best way to store these mushrooms is in a brown paper bag in the crisper drawer of your fridge for up to 2 weeks.
Tips for Making King Trumpet Mushrooms
- It’s very easy to clean mushrooms, and you don’t need to submerge them in water. Just use a dry cloth to gently brush off any dirt.
- Don’t skip the marinade. These mushrooms are very mild on their own, and they take on a ton of flavor when they’re marinated!
- If you prefer, you can grill these mushrooms instead of pan-searing them. It’s the same process; grill them for 2 to 3 minutes per side over medium-high heat.
King Oyster Mushroom Recipe FAQs
Are King Oyster Mushrooms and King Trumpet Mushrooms the Same Thing?
Yes! Pleurotus eryngii are known as king trumpet mushrooms, king oyster mushrooms, French horn mushrooms, and trumpet royale. They’re native to the Mediterranean area, but are also common in parts of Asia. You can read more about king oyster mushrooms on Wikipedia.
What Do King Oyster Mushrooms Taste Like?
King oyster or king trumpet mushrooms have a mild earthy umami flavor. Some people say they have notes of anise. They are dense but spongy, and will absorb the flavors in the marinade.
The interesting thing about these mushrooms is their texture. Once cooked, they have a texture similar to seafood, especially calamari or scallops.
Where Can I Buy King Oyster Mushrooms?
Look for these mushrooms at your local farmers’ market or at Asian grocery stores.
More Mushroom Recipes to Try
- Keto Pierogi Recipe with Mushroom Filling
- Baked Eggs with Mushrooms and Cheese
- Garlic Roasted Mushrooms
- Creamy Mushroom Chicken Pasta
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Glazed King Oyster Mushroom Recipe Served with Kale Salad and Maple Tahini Dressing
Sweet and Spicy Glazed King Trumpet Mushrooms:
- 8 ounces fresh king oyster mushrooms also called king trumpet mushrooms
- 2 tablespoons tamari sauce or soy sauce or coconut aminos
- 1 tablespoon light brown sugar lightly packed
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 large cloves garlic crushed
- 1 teaspoon fresh-grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons avocado oil
Maple Tahini Dressing:
- 4 tablespoons tahini
- 2 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 1 tablespoon tamari sauce or soy sauce or coconut aminos
- 1 large clove garlic crushed
- 1 teaspoon fresh-grated ginger
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 8 cups fresh kale leaves stems removed and torn into bite-sized pieces
- 1/2 red bell pepper de-seeded and thinly sliced
- 2 scallions green and white parts, thinly sliced
- 1/2 cup fresh cilantro leaves or fresh mint leaves
- 6 tablespoons hazelnuts toasted and chopped
For the Mushrooms:
- Brush any dirt off the mushrooms. Trim off the bottoms. Slice them length-wise into 1/4-inch thick slices.
- Whisk together the tamarai sauce, light brown sugar, rice vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes in a large bowl. Add the sliced mushrooms and toss gently to coat. Let it marinade for 30 minutes.
- Heat the avocado oil in a large, heavy skillet over medium-high heat. Once hot, add the mushrooms and cook until caramelized, about 2 to 3 minutes per side, flipping once.
For the Dressing:
- Whisk together all ingredients until smooth.
To Assemble and Serve:
- Divide the kale between 4 plates. Top each with 1/4 of the mushrooms, red bell, scallion, cilantro leaves, and hazelnuts.
- Serve immediately, along with the dressing to drizzle on top.
- Paleo Version: Use coconut aminos instead of tamari sauce or soy sauce.
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