Get ready to fall in love with king oyster mushrooms all over again with this savory and satisfying recipe for soy butter glazed king oyster mushrooms. With just a few simple ingredients, you can transform these humble fungi into a flavor-packed sensation that will leave your taste buds begging for more.
In What Ways Do King Oyster Mushrooms Differ From Other Types of Mushrooms?
The king oyster mushroom, also called the king trumpet mushroom and the king brown mushroom has a very thick white stem and a small brown cap that is barely wider than the stem.
They have an incredible amount of flavor and are very meaty. In my opinion, they are among the most delicious mushrooms sold in Asian supermarkets.
They are perfect for this dish because they produce little liquid despite their meaty texture.
A Versatile Ingredient
The Soy Butter Glazed King Oyster Mushrooms is our fourth recipe, including king oyster mushrooms. It won’t be the last time we use them, though, because of their adaptability. This mushroom has infinite applications.
Its meaty taste makes it a good option for vegetarian and vegan versions of traditional meat and seafood dishes. Meat eaters, however, will be satisfied with this meal.
Ingredients:
- 1 pound of king oyster mushrooms
- 1 scallion
- 1 clove of grated or very finely minced garlic
- 2 tablespoons of unsalted butter
- 2 tablespoons of vegetable oil
- 1 tablespoon of light soy sauce
- 1/4 teaspoon of dark soy sauce
- 1/2 teaspoon of honey
- 1/4 teaspoon of black pepper
Instructions:
- First, melt 2 tablespoons of butter in the microwave for the glaze. Then, add the dark soy sauce, light soy sauce, honey, garlic, and black pepper, and mix well. Combine and set aside.
- Cut the mushrooms into quarter-inch thick slices lengthwise.
- Over medium-high heat, oil a cast-iron or nonstick skillet generously. To ensure that the mushrooms fry instead of steam, add the first batch in a single layer with some breathing room between them.
- Fry in the pan for about 5 minutes total, turning once. To finish cooking all the mushrooms, you’ll need to do this twice more.
- After cooking, return all the mushrooms to the pan, pour in the glaze, and then switch off the heat. Using the pan’s residual heat, toss the mushrooms with the glaze. Finish with chopped scallions and serve.