Teriyaki King Oyster Mushrooms on the Stove

Love mushrooms as much as I do!? You NEED to try my Garlic Butter Oyster Mushrooms, this incredibly well-seasoned 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, comforting, and the kind of vegetarian dish that feels only as at home on a after-work as it does on a dinner party table.

Why you’ll love these King Trumpet Mushrooms:

• Especially meaty texture thanks to king oyster mushrooms
• That sticky, glossy sauce is sweet-savory, umami flavor perfection
• Ready in under 30 minutes
• Naturally vegetarian and unfussy to make vegan
• Works as a side dish or a main over rice or noodles

King oyster mushrooms, aka pleurotus eryngii, are part of the oyster mushroom family. I’m lucky to live in the Pacific Northwest where mushrooms grow in ABUNDANCE and I’ve loved playing around with them in the 7+ years I’ve lived in Portland. These have become one of my go-to type of mushroom because of the deliciously meaty stems and only how fun they are to cook with!

Quite often, you’ll see people cut the stems into one inch slices adn then turn them into kind of vegan scallops. A regular here that but this teriyaki flavor is one of my go-to methods.

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 – the thick stems are 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 dependable 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.
• Oil – I usually use extra virgin olive oil in this dish but butter/ vegan butter also work well!
• Optional garnishes: sesame seeds, sliced green onions, chili crisp or chili oil.

How to make it

Simply 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:)

This is a quite simple recipe but let’s break it down.

1. Once the mushrooms are clean (I like to do this by gently wiping them clean with damp paper towels), cut them in half lengthwise and score the cut side of the thick white stems. This isn’t necessary but it helps the sauce genuinely seep into the mushrooms while they cook and only overall taste better. Repeat with the rest of the mushrooms.

1. In a skillet over medium-high heat (either non stick or a cast iron pan), place the sliced mushrooms and saute for 4 minutes on the flesh side until a light golden brown, flip and cook an additional few minutes.

1. In a small bowl, whisk together the ingredients for the from-scratch teriyaki glaze.

1. 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! I like to serve with some fresh black pepper, sesame seeds, and green onion.

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 quite end.
• Want heat? Stir in chili garlic sauce or top with chili crisp. DEEPLY GOOD!

Frequently Asked Questions

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Garlic Butter Oyster Mushrooms