Why this method works
King oyster stems are dense and hold their shape when sliced thickly. Scoring the cut faces creates more surface area for browning and lets the pan sauce settle into the ridges.
Before you start
Wipe the mushrooms clean and trim only the dry ends. Save the caps for the skillet, too; they cook faster, so add them after the thicker stem pieces.
Seared King Oyster Mushroom Medallions
Ingredients
- 1 lb (450 g) king oyster mushrooms
- 1 tbsp (15 ml) neutral oil
- 1 tbsp (14 g) unsalted butter
- 2 garlic cloves (6 g), finely chopped
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) maple syrup
- 1/2 tsp freshly ground black pepper
- 1 tbsp (4 g) chopped parsley
Instructions
- Wipe the mushrooms clean. Slice the stems into 1-inch medallions and halve the caps if they are large.
- Lightly score a crosshatch pattern on both flat sides of each medallion without cutting all the way through.
- Heat a wide skillet over medium-high heat and add the oil. Place the medallions cut-side down and cook for 2 minutes, until the bottoms are deeply golden.
- Turn the medallions, add the caps, and cook for 2 minutes more. The centers should feel tender when pressed with a spatula.
- Lower the heat to medium-low. Add the butter and garlic, then baste for 30 to 45 seconds until the butter smells nutty and the garlic is pale gold.
- Stir the soy sauce and maple syrup together, pour them into the skillet, and toss for 30 seconds. Add black pepper and parsley, then serve.
Cook times
| Method | Time | Done when |
|---|---|---|
| Scallop sear | 6–8 min | Deep gold crust on scored faces. |
| Oven roast | 18–22 min | Slices tender with browned cut faces. |
Small fixes that matter
- Leave space between the medallions so their cut faces can brown.
- Press the slices gently with a spatula for even contact, but do not flatten them.
- Add the sweet soy mixture at the end to prevent it from burning.
Variations
- Lemon-herb: replace the soy-maple finish with lemon juice and chopped parsley.
- Smoky: add 1/2 tsp smoked paprika to the black pepper.
- Miso butter: brush the cooked medallions with 1 tbsp butter mashed with 1 tsp white miso.
- Sandwich: serve the medallions in toasted buns with shredded cabbage and pickles.
Storage and reheating
- Refrigerate cooked mushrooms in a shallow airtight container within 2 hours.
- Use leftovers within 3 to 4 days.
- Reheat in a lightly oiled skillet over medium heat to restore the browned edges.
- Store fresh king oyster mushrooms in a paper bag in the refrigerator and wipe them clean before slicing.
Frequently asked questions
Do you eat the caps of king oyster mushrooms?
Yes. The caps are edible and can be cooked with the thicker stems. Add them a little later because they soften faster.
How thick should king oyster mushroom slices be?
Cut the stems into slices about 1 inch thick. This gives the outside time to brown while the center stays tender.
Why are my king oyster mushrooms watery?
The pan may be crowded or not hot enough. Cook in batches if needed and wait until the oil shimmers before adding the mushrooms.
Can I grill king oyster mushrooms?
Yes. Brush thick slices with oil and grill over medium-high heat for about 3 to 4 minutes per side, then add the sauce after grilling.
What can replace maple syrup?
Use honey, brown sugar, or 1 tsp (5 ml) mirin.
Good with
creamy polenta, steamed rice, mashed potatoes, charred broccolini, green salad.