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:

From the Cook

1/8

Teriyaki King Oyster Mushrooms

Food with Feeling Verified

Foodwithfeeling.com

Ingredients

Warning0 allergens identified

Teriyaki King Oyster Mushrooms

4 king oyster mushroomscleaned, trimmed, and sliced in half lengthwise

1 tbsp olive oilor sesame oil for extra flavor

1 tbsp soy sauce

1 tbsp maple syrupor honey if not vegan

1 tbsp rice vinegar

1 tsp brown sugar

1 tsp cornstarch

2 tablespoons water

2 cloves garlicminced

½ tsp fresh gingergrated

Optional garnish: sesame seeds, thinly sliced green onions

Instructions

Visit Blog

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.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Score the Caps Strategically 🔪
Cut shallow crosshatch scores into the mushroom caps (not through to the stem) to help the teriyaki sauce penetrate deeply and create maximum surface area for caramelization.
Dry Your Mushrooms Thoroughly 🧊
Pat king oyster mushrooms completely dry with paper towels before searing—excess moisture prevents proper browning and creates steam instead of a golden crust.
Create a Cornstarch Slurry Last 💧
Mix cornstarch with cold water separately just before adding it to your sauce to prevent lumps and achieve a perfectly glossy, coat-clinging glaze that clings to each mushroom piece.
Bloom Your Ginger and Garlic in Oil 🧄
Toast minced fresh ginger and garlic in the pan drippings for 30-45 seconds before adding your sauce ingredients to unlock their aromatic oils and deepen the umami flavor profile.
Don't Overcrowd the Pan 🍳
Sear mushroom halves in a single layer with space between them to allow steam to escape and develop a caramelized exterior—batch cook if necessary rather than overlapping pieces.