An Easy King Oyster Mushroom Recipe

They’re called king oyster (or king trumpet) mushrooms for a reason, and that’s because they’re one of the tastiest mushrooms widely available in shops. These mushrooms have thick, meaty stems and a small cap. The stems are delicious when pan-fried or seared, with a crisp edge and juicy, meaty texture. They have a fairly light mushroom flavour and it’s really all about the texture.

Mushrooms are a vital part of vegetarian cooking, adding umami to many veggie dishes where it would otherwise be missing. I often serve these with risotto or as a simple meal with bread, a green salad, and something like a simple omelette. They make a great side for any meal – we just eat a lot of mushrooms! This is a very typical recipe for the south of Europe, including where we lived in France.

King oyster mushrooms are usually one of the most expensive mushrooms and they should be treated as a main, rather than chopped up and added to something like chili. Frying them in this way really highlights their natural texture and flavour. It’s a recipe for real mushroom lovers, but also if you think you don’t really like mushrooms, you’ll probably like this.

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Ingredients You’ll Need and Why

This is a simple, basic recipe, and the mushrooms are the star. I’ve outlined several substitution options below for the flavourings but the important thing is to use fresh, firm mushrooms. These are my notes from recipe testing. You can find the full recipe card below with complete measurements and instructions.

• Mushrooms: they’ll be called king oyster or king trumpet mushrooms. Choose mushrooms with a light, fresh smell, a firm stem, and no softening on the cap. These are usually sold with the base of the stem cut off and you can check there to make sure it’s not too dry and shriveled. They should have a thick stem and small cap – avoid mushrooms that have a very large cap in this case.
• Oil: I always use olive oil for the best flavour, but I know some people prefer not to cook with it. Use your preferred cooking oil.
• Salt: measurements are for fine sea salt. This is a recipe that will be seasoned according to personal preference so you can use any salt you like.
• Parsley: fresh flat-leaf parsley is my preference for the best texture. Other herbs work well (see parsley substitutes), especially curly parsley, dill, and a smaller amount of thyme.
• Lemon: you’re only using the zest. You can add a squeeze of juice right before serving if you want an extra hit of acidity. Since the zest is added, use an organic unwaxed lemon and wash well before serving.

How to Cook King Oyster Mushrooms

This isn’t the only way to cook king trumpet mushrooms but I would argue that it’s the easiest and most effective method for this particular mushroom. A good pan-sear reduces the water in the mushroom, brings out their natural flavour, and adds a nice crisp exterior that’s browned enough for the right flavour without overdoing it.

Step 1: heat the pan over medium, giving it plenty of time to preheat. It’s vital to start this recipe in a hot pan so don’t rush. Once hot, add the oil and mushrooms. They will sizzle and might splash oil – be careful. Use the heaviest pan you have for this for the best distribution of heat while searing. Cast iron, enameled or not, is ideal.

Step 2: cook for several minutes over medium heat. Use a mesh splash guard if you have on, but don’t cover with a lid (which would steam the mushrooms). You want the liquid to be able to escape. The mushrooms will reduce in size as they cook. Flip once the mushrooms are golden and cook on the other side to match, seasoning throughout. Serve immediately with chopped parsley and lemon zest.

Related: Crispy Roasted Mushrooms

Expert Tips for the Best Mushrooms

• Don’t stir while cooking: this is a sear, and the mushrooms should be cooked on one side, flipped, and cooked on the other side. The goal is a golden, crisp exterior and meaty interior. Stirring too much tends to make mushrooms rubbery.
• Double or triple: increase the amounts as needed, simply increasing the amount of oil, parsley, and lemon zest along with the mushrooms.
• Preheat the pan: it’s necessary for proper browning, but also to prevent the mushrooms from sticking when you try to flip them. Give it time.

More Mushroom Recipes

• Mushroom Stroganoff – the classic recipe made vegetarian with very finely diced mushrooms. One of my all-time favourites.
• Mushroom Pot Pie – vegan or vegetarian, this creamy pot pie is ideal for holiday meals.
• Mushroom Fajitas – something I often make for guests, with oyster or king oyster mushrooms.
• Mushroom Gravy – an easy vegetarian gravy with a strong mushroom flavour, very good with mashed potatoes or anywhere you’d usually serve gravy.