This one’s for the mushroom lovers. If you’ve never cooked with king oyster mushrooms before, I’ll just say it — you’re missing out on one of the most underrated ingredients in the produce aisle.
These chunky, firm-stemmed mushrooms get golden and tender when pan-seared and soak up butter, garlic, and lemon zest like a dream. The texture? Meaty and satisfying, almost like scallops or grilled tofu, with none of the fuss.
I first started cooking king oysters when I stumbled across them at the farmers market — thick, weird-looking little logs with barely-there caps. The vendor told me to “treat them like steak,” and that advice stuck. A hot pan, a little patience, and a few simple seasonings later… I was hooked.
Why I Keep Making This
There’s just something about that crisp, golden sear paired with the rich, savory depth of mushrooms that keeps me coming back. Here’s what I love most:
- They’re wildly satisfying – You don’t need meat when mushrooms taste this good.
- It’s fast – One skillet, 15 minutes, and dinner’s got a proper star on the plate.
- Ridiculously flexible – Serve them on toast, over pasta, or next to a juicy grilled steak.
- Surprisingly fancy-feeling – Even if you’re just cooking for yourself.
This is one of those side dishes that makes people pause mid-bite and say, “Wait… what is this?”
Ingredients You’ll Need
The ingredient list is short, and that’s the beauty of it. Here’s what you’ll need:
- King Oyster Mushrooms – Look for firm ones with thick white stems and smooth brown caps. These are also called king trumpet mushrooms. I usually find them in the refrigerated produce section.
- Olive Oil + Butter – The combo gives you the best of both worlds: crispy edges and rich, buttery flavor.
- Garlic – Sliced thin so it crisps up in the butter.
- Nutmeg – Just a pinch brings out the earthy sweetness in the mushrooms. Sounds weird, but it works.
- Fresh Parsley – Brightens the whole dish and some bits get lightly crisped — which is just bonus flavor.
- Lemon Zest – Adds freshness and balance without making things soggy.
How I Cook Them (Step-by-Step)
1. Preheat Your Skillet
Get a large cast iron or heavy-bottomed pan nice and hot — about 5 minutes on medium-high. You want it hot enough to sear, not steam.
2. Prep the Mushrooms
Slice any large mushrooms in half lengthwise. Smaller ones can stay whole. You want them all about the same thickness for even cooking.
3. Sear in Olive Oil
Reduce the heat to medium and add a swirl of olive oil. Place the mushrooms cut-side down in the skillet in a single layer. Don’t crowd the pan — give them space.
Let them cook undisturbed for 3 minutes to build that golden crust.
4. Season and Flip
Sprinkle with salt and pepper, then flip and continue cooking until they’re browned all over — about 5 more minutes.
5. Add Butter, Garlic & Nutmeg
Lower the heat and toss in the butter, garlic slices, and a pinch of nutmeg. Cook for another 2–3 minutes, stirring gently so the garlic doesn’t burn. The aroma at this point is pure magic.
6. Finish with Lemon & Parsley
Turn off the heat and stir in fresh parsley and lemon zest. Taste and adjust salt, pepper, or zest if needed. Serve hot.
Soumyadip’s Tips from the Skillet
- Use a wide skillet: Overcrowding = steaming, not searing. If you double the recipe, sear the mushrooms in batches.
- Don’t skip the garlic and zest: They turn a good side dish into one worth repeating.
- Let it sit: After you finish cooking, let the mushrooms sit in the pan (off heat) for a minute or two. The flavors settle and deepen.
- Make it a meal: Add a splash of cream and some cooked angel hair pasta for a quick dinner. Or spoon over warm grains with a drizzle of tahini.
How to Store & Reheat
- Leftovers? If you happen to have any, keep them in an airtight container in the fridge for up to 3 days.
- Reheat in a hot skillet with a touch of butter or olive oil. Avoid the microwave if you can — it softens the crispy edges.
Fun Variations to Try
- Toss in miso paste with the butter for extra umami. Great with noodles or rice.
- Add a splash of soy sauce and sesame seeds for an Asian twist.
- Swap garlic for shallots for a softer, sweeter edge.
- Serve with steak or grilled tofu and spoon the garlicky butter over everything.
Pan-Fried King Oyster Mushrooms
Golden, buttery, and full of umami — these pan-fried King Oyster mushrooms are the perfect side dish when you want something savory and a little fancy without the fuss. A touch of garlic, fresh parsley, and lemon zest takes them over the top.
Ingredients
- 8–12 oz King Oyster mushrooms (aka King Trumpet mushrooms)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, thinly sliced
- ¼ teaspoon ground nutmeg
- ½ cup fresh parsley leaves
- 1 lemon, zested
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place a large cast-iron skillet over medium-high heat and let it get hot for about 5 minutes.
- While the pan heats, slice the mushrooms — cut the larger ones in half lengthwise and leave the smaller ones whole.
- Lower the heat to medium and add the olive oil. Swirl the pan so the oil coats the bottom. Arrange the mushrooms cut side down in a single layer (as much as possible). Let them cook undisturbed for about 3 minutes to develop a golden sear.
- Sprinkle the mushrooms with salt and pepper, then toss gently. Keep cooking for another 4–5 minutes until they’re golden on all sides.
- Turn the heat down to medium-low. Add the butter, sliced garlic, and nutmeg. Let everything cook for another 2–3 minutes, stirring occasionally, until the garlic turns golden and fragrant.
- Take the skillet off the heat. Add in the parsley leaves and a bit of lemon zest. Stir everything together and adjust with more salt, pepper, or zest if you'd like.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 4033Total Fat 72gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 33gCholesterol 31mgSodium 2231mgCarbohydrates 704gFiber 266gSugar 128gProtein 382g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’ve been looking for a new way to enjoy mushrooms — something a little different from your usual button or portobello — king oysters are it. They’re rich, tender, satisfying, and take on flavor beautifully.
This dish is simple enough for a Tuesday night but honestly feels special enough to serve at a dinner party. Whether you’re tossing them into pasta or piling them onto toasted sourdough with a poached egg (try it!), these sautéed mushrooms just work.
Try Other Mushrooms Recipes:
