Teriyaki King Oyster Mushrooms

These pan-seared king oyster mushrooms are halved, scored, and cooked until beautifully golden, then finished in a sticky, lightly sweet teriyaki-style sauce that coats each piece. Rich, savory, and full of umami, they’re perfect served over rice or noodles.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 115 kcal per serving

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
½ tsp - fresh ginger
Optional garnish:

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.
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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