Soy Butter Glazed King Oyster Mushrooms

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These soy butter glazed king oyster mushrooms perfectly showcase these tasty, versatile, meaty mushrooms with a very simple recipe.

Ingredients

2 tablespoons unsalted butter

1 tablespoon light soy sauce

1/4 teaspoon dark soy sauce

1/2 teaspoon honey

1 clove garlic (grated or very finely minced)

1/4 teaspoon black pepper

1 pound king oyster mushrooms

2 tablespoons vegetable oil

1 scallion

How to

  1. First, prepare the glaze by melting 2 tablespoons of butter in the microwave. Then stir in the light soy sauce, dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside.
  2. Carefully slice the mushrooms lengthwise into ¼” thick slices.
  3. Heat a non-stick or cast-iron pan over medium high heat, and generously brush with vegetable oil. Add the first batch mushrooms in 1 layer, leaving them a little space to breathe so the mushrooms fry rather than steam.
  4. Pan-fry for about 5 minutes per side, until golden brown. Repeat for another 2 batches to cook the rest of the mushrooms.
  5. https://f790ad165b7a90a5a66afb177cb97a2d.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html Add all the cooked mushrooms back to the pan, pour in the glaze, and immediately turn off the heat. Toss the mushrooms in the glaze using the residual heat of the pan. Garnish with chopped scallions and serve.

Serving suggestions

We’ve used these mushrooms for steak as well as for our soy butter pasta with shrimp & shiitake. The same combination here really makes these king oyster mushrooms sing some happy tunes. Just try it for yourself!

Helpful tips and notes

A few notes for perfect sautéed mushrooms!

Depending on how you plan to serve these mushrooms, you can cut them into thinner or thicker slices. Just be sure to adjust the cooking time accordingly.

Be careful not to burn the butter as you’re heating it. This recipe moves quickly, so it’s best to stay close by and have all your ingredients prepped and ready to go.

If the mushrooms feel heavy, they may be holding some moisture. I like to cook them in a dry pan over medium-high heat to allow the excess moisture to evaporate.

If you have other veggies that you want to use or just want to switch things up, you can add them to the pan to cook with the mushrooms. I like to add thinly sliced onions.