Uploaded September 2025 | Updated September 2026, 2 weeks ago
Three of my favorite chef-tested tricks that completely transform King Oyster Mushrooms.
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Lions Mane Broth shown from tworivermushroom.com
Our video on learning how these grow youtu.be/fBdviJWQTi8?si=onz9v25uUcoQAOUZ
1. King Oyster “Scallops” with Miso Butter Broth
Ingredients
• 3 large king oyster mushrooms
• 1 tbsp white miso
• 2 tbsp plant-based butter
• 2 tbsp neutral oil
• Salt and black pepper
Method
1. Trim off caps and ends. Slice stems into 1-inch “scallops” and lightly cross-score one side.
2. In a bowl, mix miso with a splash of boiling water, then whisk in butter. Optional: briefly soak the steaks in this broth for extra flavor.
3. Heat oil in a cast-iron pan over medium-high. Place mushrooms score-side down; don’t move them for a few minutes.
4. Season the exposed tops with salt and pepper. Press gently if they buckle so the surface browns evenly.
5. Flip and cook the second side until golden. Serve hot with a spoon of the miso butter broth as a sauce or soup.
2. Pulled King Oyster “Shreds” with Quick Gravy
Ingredients
• 1½ lbs king oyster mushrooms
• Salt and black pepper
• 2 tbsp plant-based butter
• 1 tsp poultry seasoning
• 4 cups water or unsalted broth
• Instant vegetarian gravy mix or your favorite gravy recipe
Method
1. Shred mushrooms by raking a fork from cap to stem; hand-pull thicker bits.
2. Simmer shreds in water or broth with a pinch of salt and pepper for 12–15 minutes. Drain, reserving liquid.
3. In a hot skillet, melt butter. Add shreds in a single layer. Season with poultry seasoning, salt, and pepper. Brown until crisp at the edges.
4. Make gravy by whisking instant mix (or a quick roux) into the hot reserved liquid.
5. Serve the browned shreds with gravy over potatoes, rice, or toast.
3. Skewered King Oyster ‘Yakitori’ with Sweet-Soy Glaze
Ingredients
• 1½ lbs king oyster mushrooms
• Salt, pepper, and your favorite grill rub
• Neutral oil for searing
• Glaze: 3 parts soy sauce, 1part agave or maple syrup, ½ of 1 part toasted sesame oil
Method
1. Slice mushrooms lengthwise into thin strips.
2. Cover with boiling water, wrap, and steam/soak until pliable (10–15 minutes). Drain.
3. Fold slices back and forth like an accordion and thread onto skewers. Season all sides.
4. Heat oil in a skillet over medium-high. Sear skewers, rotating to brown evenly. Splash in a little water and cover briefly to steam if needed.
5. Off heat, brush or toss with the Sweet-Soy Glaze. Serve hot.
Three of my favorite chef-tested tricks that completely transform King Oyster Mushrooms.
dereksarno.com Sign up for our Newsletter coming soon.
Lions Mane Broth shown from tworivermushroom.com
Our video on learning how these grow youtu.be/fBdviJWQTi8?si=onz9v25uUcoQAOUZ
1. King Oyster “Scallops” with Miso Butter Broth
Ingredients
• 3 large king oyster mushrooms
• 1 tbsp white miso
• 2 tbsp plant-based butter
• 2 tbsp neutral oil
• Salt and black pepper
Method
1. Trim off caps and ends. Slice stems into 1-inch “scallops” and lightly cross-score one side.
2. In a bowl, mix miso with a splash of boiling water, then whisk in butter. Optional: briefly soak the steaks in this broth for extra flavor.
3. Heat oil in a cast-iron pan over medium-high. Place mushrooms score-side down; don’t move them for a few minutes.
4. Season the exposed tops with salt and pepper. Press gently if they buckle so the surface browns evenly.
5. Flip and cook the second side until golden. Serve hot with a spoon of the miso butter broth as a sauce or soup.
2. Pulled King Oyster “Shreds” with Quick Gravy
Ingredients
• 1½ lbs king oyster mushrooms
• Salt and black pepper
• 2 tbsp plant-based butter
• 1 tsp poultry seasoning
• 4 cups water or unsalted broth
• Instant vegetarian gravy mix or your favorite gravy recipe
Method
1. Shred mushrooms by raking a fork from cap to stem; hand-pull thicker bits.
2. Simmer shreds in water or broth with a pinch of salt and pepper for 12–15 minutes. Drain, reserving liquid.
3. In a hot skillet, melt butter. Add shreds in a single layer. Season with poultry seasoning, salt, and pepper. Brown until crisp at the edges.
4. Make gravy by whisking instant mix (or a quick roux) into the hot reserved liquid.
5. Serve the browned shreds with gravy over potatoes, rice, or toast.
3. Skewered King Oyster ‘Yakitori’ with Sweet-Soy Glaze
Ingredients
• 1½ lbs king oyster mushrooms
• Salt, pepper, and your favorite grill rub
• Neutral oil for searing
• Glaze: 3 parts soy sauce, 1part agave or maple syrup, ½ of 1 part toasted sesame oil
Method
1. Slice mushrooms lengthwise into thin strips.
2. Cover with boiling water, wrap, and steam/soak until pliable (10–15 minutes). Drain.
3. Fold slices back and forth like an accordion and thread onto skewers. Season all sides.
4. Heat oil in a skillet over medium-high. Sear skewers, rotating to brown evenly. Splash in a little water and cover briefly to steam if needed.
5. Off heat, brush or toss with the Sweet-Soy Glaze. Serve hot.
