Teriyaki King Oyster Mushroom

Teriyaki King Oyster Mushroom - A super easy way to cook king oyster mushrooms to make a vegan dish that tastes better than meat!A super easy way to cook king oyster mushrooms to make a vegan dish that tastes better than meat!

These teriyaki king oyster mushrooms are not a typical stir-fry dish.

Conventional Chinese style stir-frying requires a powerful gas stove and a cast iron wok. If you employ the correct combination of a very short cooking time and extremely high heat, the ingredients will be cooked just right. They stay fresh and crisp, charred on the surface with a moist texture, and infused with a great flavor that you can only get from a wok.

However, this method is not practical for everyone.

What if you don’t have a wok or a gas stove, or simply don’t want your cooking to be very smoky?

And what if you have trouble nailing down the right cooking time or meticulously adjusting the heat as required to cook perfect vegetables with that great texture and flavor?

Teriyaki king oyster mushrooms provide a perfect solution to all these problems.

Unlike traditional stir fried dishes, this recipe uses a flat skillet to grill the mushrooms until crispy, and then quickly braises them in a simple teriyaki sauce to add a rich flavor.

The finished mushrooms have a dark color and shiny luster, with a spongy and meaty texture and a sweet, savory, rich flavor. The fresh green onion adds a refreshing citrusy taste. Top freshly steamed white rice with these mushrooms and you have a simple yet satisfying one-dish meal, ready in 30 minutes.

Teriyaki King Oyster Mushroom - A super easy way to cook king oyster mushrooms to make a vegan dish that tastes better than meat!

Believe it or not, this vegan dish even tastes better than meat.

I’d like to extend a big thank-you to my reader Luke, who sent me this delicious recipe from A Life (Time) of Cooking. I tried it and loved it.

In this recipe, I discovered the secret to cooking perfect king oyster mushrooms – to marinate them first and cook them slowly.

Oyster mushrooms have a drier texture than the average mushroom, and thus are not very suitable for a quick stir-fry. If you cook them over high heat without a lot of oil, the mushrooms will be easily burned on the surface, without any infused flavor inside, which makes it even worse. To add insult to injury, the mushrooms will start to release moisture at the end of cooking, giving you a paradoxically burned, soggy, and utterly flavorless dish.

By marinating the mushrooms first, they will be seasoned well and lose some moisture before cooking. Instead of cooking them over high heat, you should grill them slowly until charred and cooked through. In the last step, all the mushroom liquid and seasoning will be added back into the dish, which creates a super rich sauce with basically zero effort.

Easy Mushroom Stir-Fry | Omnivore's CookbookBy the way, if you’re cooking mushrooms with a higher liquid content, such as oyster mushrooms, you can refer to my blanch-and-stir-fry method. I introduced this method in my easy oyster mushroom stir-fry recipe. In that recipe, the mushrooms are quickly boiled to surrender some of their moisture, then cooked in a simple savory sauce. The blanching method helps to cook the mushrooms quickly in the stir-fry, without turning the dish soggy.

Back to this recipe, I made a few tweaks to the original.

I replaced the mirin with Japanese sake and sugar (you can use this substitution in any Japanese dish). I also slightly adjusted the seasoning, utilizing less oil and fewer ingredients. If you want to use mirin instead, check out the original recipe. If you don’t have sake, you could replace it with cooking wine or vodka (1 teaspoon vodka for 1 tablespoon sake). However, I think sake works best in this dish, because it has a more delicate and sweet flavor.

This teriyaki style is my favorite way of cooking king oyster mushrooms now. I hope it becomes yours, too!

Teriyaki King Oyster Mushroom - A super easy way to cook king oyster mushrooms to make a vegan dish that tastes better than meat!

If you cook this recipe, don’t forget to take a picture and post it on my Facebook fan page. I love seeing your photos!

5.0 from 4 reviews
Teriyaki King Oyster Mushroom
 
Prep time
Cook time
Total time
 
The recipe is adapted from the King Oyster Mushrooms recipe by A Life (Time) of Cooking.
Author:
Recipe type: Main, Side
Cuisine: Asian, Chinese
Serves: 2-4
Ingredients
  • 2 (400 grams) large king oyster mushrooms
  • 2 tablespoons light soy sauce or tamari for gluten-free
  • 2 tablespoons Japanese sake
  • 2 teaspoons sugar
  • 2 tablespoons peanut oil
  • 2 tablespoons chopped green onion
  • (optional) toasted sesame seeds for garnish
  • 2 servings steamed white rice to serve with
Instructions
  1. Halve king oyster mushroom lengthwise, then slice into 4mm (slightly more than 1/8 in, double the thickness of a 1-dollar coin) thick slices. Transfer to a big plate.
  2. Combine light soy sauce, Japanese sake, and sugar in a small bowl. Mix well.
    Teriyaki King Oyster Mushroom Cooking Process | Omnivorescookbook.com Teriyaki King Oyster Mushroom Cooking Process | Omnivorescookbook.com
  3. Use a dining spoon to distribute the sauce over the mushrooms. Mix with chopsticks until the mushrooms are evenly covered with the sauce. Marinate for 15 minutes.
  4. Add 1 tablespoon peanut oil to a nonstick skillet and heat over medium high heat until warm. Add 2 teaspoons green onion and stir a few times.
    Teriyaki King Oyster Mushroom Cooking Process | Omnivorescookbook.com Teriyaki King Oyster Mushroom Cooking Process | Omnivorescookbook.com
  5. Cook mushrooms in batches. Spread them across the skillet without overlapping them. Save the marinating liquid for later use.
  6. Let mushrooms grill without stirring them. When the skillet gets hot, turn to medium heat (or low heat if the skillet starts to smoke). When the bottom side turns golden, flip with chopsticks (or tongs) to grill the other side. Keep grilling and flipping, until both sides turn golden brown, with slightly charred edges. The process took me 8 minutes, but your cooking time will vary depending on the type of stove you’re using. Transfer the mushrooms to a plate and set aside.
    Teriyaki King Oyster Mushroom Cooking Process | Omnivorescookbook.com Teriyaki King Oyster Mushroom Cooking Process | Omnivorescookbook.com
  7. Add the remaining 1 tablespoon of oil and 2 teaspoons of green onion. Continue to cook the remainder of the mushrooms. The cooking process will be shorter this time, since the skillet is quite hot already. Adjust heat between low and medium to cook the mushrooms slowly, with the skillet remaining hot. The mushrooms should be slightly charred and dehydrated without getting burnt. (I cooked two batches with a 24 inch skillet. You might need to cook more (or fewer) batches depending on the amount of mushrooms and the size of your skillet. Be sure to adjust the amount of oil accordingly.
  8. When the last batch of mushrooms is cooked, add the previous batch(es) back into the skillet.
  9. Pour the marinade over the mushrooms. Keep cooking over medium low heat until the liquid is absorbed, 2 to 3 minutes.
    Teriyaki King Oyster Mushroom Cooking Process | Omnivorescookbook.com Teriyaki King Oyster Mushroom Cooking Process | Omnivorescookbook.com
  10. Place the mushrooms onto the steamed rice. Garnish with the remaining 2 teaspoons of green onion and the sesame seeds.
  11. Serve warm.

The nutrition facts are calculated based on 1 of the 2 servings generated by this recipe.

Teriyaki King Oyster Mushroom - A super easy way to cook king oyster mushrooms to make a vegan dish that tastes better than meat!

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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17 thoughts on “Teriyaki King Oyster Mushroom

    1. Maggie Post author

      Hi Ganga, thanks so much for stopping by! I really love your recipe and so glad I found it! Actually I didn’t make a lot of twist. Your original recipe is awesome! Will keep follow your blog and try out more of your recipes 🙂

      Reply
      1. James Tee

        Looks wonderful, don’t we need to add teriyaki sauce ?
        is there any alternative for Japanese sake ? if we have muslim guest.

      2. Maggie Post author

        Hi James, if you follow my recipe, the seasonings will make a teriyaki sauce (yep, teriyaki sauce is super simple to make). You can use chicken stock to replace Japanese sake and the result will still be delicious. But the flavor will be a bit different. A teriyaki sauce requires mirin (sweet rice wine) or rice wine.
        Happy cooking and hope the result turns out great!

    1. Maggie Post author

      Is king oyster mushroom a rare thing in the US? Check them out if you see any at the market. I really love their meat texture!

      Reply
  1. [email protected]

    Oh! I am pretty sure you are right about this vegan dish tasting better than meat.. Looks so yummy!

    Reply
  2. Shinee

    Ah this sounds amazing! I love mushrooms, but never tried with teriyaki sauce! And thank you for transforming awesome chinese meals into something that we can actually make at home!

    Reply
  3. [email protected]

    Firstly, congratulations on your visa coming through so much earlier than expected! How exciting that you will be moving soon! Secondly, I love the look of these mushrooms! I had to inspect the photo very closely to even be convinced they were “just” mushrooms, they look beautifully golden and caramelised, like they were sweet potatoes. Amazing. Love the technique too, read every word of the recipe. 🙂

    Reply
  4. Louella

    I made this for dinner tonight and it was incredible! I accidentally bought twice the amount of mushroom I needed but the three of us smashed it, it was so good. I had never had or cooked oyster mushrooms before so this was a great first experience.

    Reply
    1. Maggie Post author

      I’m so glad to hear the dish turns out well Louella and thanks for taking time to leave a comment! We love mushrooms too and always cook in big batches. Definitely satisfying as a meal 🙂
      Have a great day!

      Reply