King Oyster Mushrooms with Soy Sauce, Maple Syrup and Sesame Oil

King oyster mushrooms (also known as king trumpet mushrooms, and by other names), are large mushrooms, with plump white leg and brown cap. Unlike most mushrooms, the cap is not separated from the leg, and the leg is actually the tastier part. It has a somewhat meaty texture, often compared to abalone, or scallops, and it keeps its shape and size when cooked. Though the mushrooms are native to the Mediterranean, they are more known in Asian cuisines, especially Japanese.
I often use these mushrooms simply sautéed, as a topping for pizza or tarts (click HERE for recipes), however, this time I decided to go with an Asian-style direction. In most recipes I’ve found, the mushrooms were marinated in sweet-salty marinades, which are based on soy sauce and sugar. In my version here, I decided to use maple syrup instead of sugar in the marinade, and the dish turned out very tasty and aromatic. The dish can be served hot or at room temperature, on its own, as an appetizer, or as a side dish. Another option is to serve it on top of rice or rice noodles, as a vegetarian or vegan main dish. Leftovers are great as sandwich filler. Try it and enjoy.

Notes:
* Honey or date syrup can be used instead of the maple syrup.
* Dark toasted sesame seeds oil will give the best aroma in this dish.
* Firm tofu can be used instead of the mushrooms, or combined with.

Makes: 6
Prep time: 10 minutes
Marinating time: 15 minutes
Cooking time: 10 minutes

Ingredients:
9.5 oz (270 grams) King Oyster mushrooms
¼ cup soy sauce
1 Tbs maple syrup
1 Tbs dark toasted sesame oil
1 tsp lightly roasted sesame seeds
1 scallion, roughly chopped

1. Cut off the lower tip of the mushrooms, and slice them thick, lengthwise. With a small sharp knife, score shallow criss-cross cuts on each slice (this will allow the mushrooms to absorb more marinade and cook quickly).

2. In a medium bowl, mix the soy sauce, maple syrup and sesame oil. Add the prepared mushrooms, mix and let stand for 15 minutes, mixing gently a few times. Drain the mushrooms, but keep the marinade.

3. Heat a large nonstick pan over medium-high heat and add the mushrooms, in one layer. Cook for 2 minutes and turn over. Cook for 1-2 minutes longer, until the mushrooms are golden and soft, but are still firm, and transfer to a serving dish.
4. Add the marinade to the pan and bring to a boil. Cook for 1-2 minutes, until it reduces and thickens a bit, and pour over the mushrooms. Scatter the sesame seeds and scallion on top and serve.

35 thoughts on “King Oyster Mushrooms with Soy Sauce, Maple Syrup and Sesame Oil

  1. cookingwithauntjuju.com says:

    Not being a mushroom lover I do love the Asian sauce. Never heard of them actually. I thought of you this weekend after I received my June issue of Food Network Magazine. There’s a recipe for Pineapple Upside-Down Ice Cream Cake that sounds delicious – I think it is calling your name Ronit :)

    Liked by 2 people

  2. Eha says:

    What a delight! A mushroom lover whose everyday menus are well 0ver half Asian or Asian-Australian fusion have never thought of reaching for maple syrup . . .truly must try! We are so lucky that besides champignons and Portabellas we always have a wide choice of Asian mushrooms in every supermarket . . . more than one kind would benefit from this way of preparation . . . also the time has come to order the cartons of grow-yourself ones priceless in taste . . .

    Liked by 2 people

  3. Ron says:

    Although we occasionally see King Oyster mushrooms in our Asian market, they’re very expensive so I’ve not had them. Now, I’m wondering if one could use our wild Karljohan (think porcini) mushroom with this recipe. Come August I have a little spot that I know of in the forest that will be full of them. I’ll save this and give it a try.

    Liked by 3 people

    • Tasty Eats Ronit Penso says:

      Thank you Ron, I’m glad you liked the recipe. These mushrooms are indeed a bit more expensive here as well, but as they are used whole (I usually discard the legs of other types), it makes it more bearable.
      Porcini type mushrooms are quite similar to these, so I think the recipe will work with them as well. I envy you for having the option of foraging such fresh mushroom in the forest! :)

      Like

  4. chef mimi says:

    I so wish I lived in a place where I could get my hands on such lovely things as these mushrooms. When we travel, we’re typically in a hotel, so even though I visit farmer’s markets in other cities and countries, I just go for fun and photographs, not to actually buy anything.☹️ I love what you did here!

    Liked by 3 people

    • Tasty Eats Ronit Penso says:

      Thank you Mimi, I’m glad you liked the dish.
      Having lived in smaller/remote areas myself, I can understand the frustration. However, I also learned that local supermarkets and stores managers are quite open to requests and many times they are willing to try and get new products and produce. It’s worth trying! :)

      Like

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