Name: Teriyaki King Oyster Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Cuisine: American
Ingredients: 4 king oyster mushrooms; 1 tbsp olive oil; 1 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp rice vinegar; 1 tsp brown sugar; 1 tsp cornstarch; 2 tablespoons water; 2 cloves garlic; 0.5 tsp fresh ginger; Optional garnish:

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Teriyaki King Oyster Mushrooms

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Ingredients

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Instructions

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Instructions

Slice the mushrooms in half lengthwise. Using a sharp knife, lightly score the flat sides in a crisscross pattern — this helps them soak up the sauce and look extra fancy once caramelized.

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, brown sugar, cornstarch, water, garlic, and ginger until smooth. Set aside.

Heat the oil in a large skillet over medium-high heat. Place the mushrooms cut-side down and cook for 3–4 minutes without moving them, until golden and slightly crisp. Flip and cook another 2–3 minutes on the other side.

Pour the sauce into the pan and reduce the heat to medium. Stir or toss the mushrooms frequently as the sauce thickens and becomes glossy, coating the mushrooms evenly. This should take about 2–3 minutes.

Remove from heat once the sauce is sticky and clings to the mushrooms. Sprinkle with sesame seeds and green onions before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through.

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Tips & Tricks (5)

Score the Caps Properly 🔪
Make shallow crosshatch cuts on the mushroom caps before searing to help the teriyaki sauce penetrate deeper and create more surface area for caramelization and flavor absorption.
Pat Mushrooms Completely Dry 💧
Use paper towels to remove all excess moisture from the mushrooms before searing—this prevents steaming and ensures a beautiful golden crust that locks in umami flavor.
Make a Slurry for Perfect Gloss ✨
Mix cornstarch with cold water separately before adding to your sauce to prevent lumps and achieve a silky, glossy coating that clings beautifully to each mushroom piece.
Infuse Fresh Aromatics into Sauce 🧄
Grate or mince fresh ginger and garlic directly into the teriyaki sauce during the last 30 seconds of cooking to preserve their bright, pungent qualities rather than cooking them down.
Don't Overcrowd the Pan 🍄
Work in batches when searing mushrooms to maintain pan temperature and allow proper browning; crowding the pan creates steam and results in pale, rubbery mushrooms instead of golden caramelization.