These Miso Garlic King Oyster Mushrooms are inspired by the grilled king oyster mushrooms at Taiwanese night markets. I sliced the mushrooms into 2-inch thick pieces that made the mushrooms pieces appear like scallops.
I then seared these to release excess moisture before cooking down the mushroom “scallop” pieces in an umami sweet-savory sauce with white miso paste, sake, mirin, soy sauce, and sugar. I then finished the mushrooms with vegan butter and garlic. Topped these with furikake and chives then served it over rice.
KING OYSTER MUSHROOM “SCALLOPS”
I sliced the mushrooms into 2-inch thick pieces that made the mushrooms pieces appear like scallops.
I then seared these to release excess moisture before cooking down the mushroom “scallop” pieces in an umami sweet-savory sauce with white miso paste, sake, mirin, soy sauce, and sugar. I then finished the mushrooms with vegan butter and garlic. Topped these with furikake and chives then served it over rice.
INGREDIENTS YOU’LL NEED
KING OYSTER MUSHROOMS
- 1 lb king oyster mushrooms
- Neutral cooking oil
FOR THE SEASONING/SAUCE
- 1.5 tbsp white miso paste
- 1/4 cup water
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp soy sauce optional, to taste if needed
- 1.5 tbsp sugar
- 1/2 tbsp vegan butter
- 1 tbsp minced garlic
TO SERVE
- Japanese rice
- Furikake
- Chopped chives or green onions
- Layu or Japanese chili oil
PREPARE THE MUSHROOMS
- Slice the king mushrooms into 2-inch thick pieces.
- Heat a large non-stick pan or skillet over medium. Once hot, brush or spray a thin layer of oil.
- Place the mushrooms flat side down first. Leave the mushrooms untouched for 3-4 minutes or until lightly brown. Flip over and repeat for the remaining side. You may need to do this in multiple batches depending on the size of your pan.
MISO SAUCE
- Meanwhile, mix together the miso paste and water until the miso paste is diluted.
COOK AND SEASON THE MUSHROOMS
- When the mushrooms have a good sear, add the sake, mirin, soy sauce, and sugar. Allow for the sake and mirin to evaporate.
- Pour the miso paste-water mixture. Leave the mushrooms to simmer in the miso-based sauce for 3-4 minutes or over medium heat. Leave the mushrooms at a gentle simmer until the sauce has reduced and it turns into a thicker glaze-like consistency.
- Add the vegan butter and garlic. Melt the butter and mix with the mushrooms. Taste the mushrooms and feel free to season with more soy sauce or sugar, to taste, if needed.
SERVE AND ENJOY
- Serve hot over a bowl of steamed rice. Garnish with furikake, chives or green onions, and chili oil if desired.
MORE RECIPES YOU’LL LOVE
- Chinese Green Bean and Mushroom Stir-Fry
- Vegetable Dumplings
- Miso Sesame Eggplant
- Eggplant and Tofu Teriyaki
- Miso Butter Fried Rice
- Chinese Chive Pies
- Pan-Fried Cabbage and Noodle Buns
- Wontons in Chili Broth
- Scallion and Sesame Buns
- Spicy Cucumber Salad
Looking for more Vegan Asian recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Miso Garlic King Oyster Mushrooms
Ingredients
MUSHROOMS
- 1 lb king oyster mushrooms
- Neutral cooking oil
SEASONING/SAUCE
- 1.5 tbsp white miso paste
- 1/4 cup water
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp soy sauce optional, to taste if needed
- 1.5 tbsp sugar
- 1/2 tbsp vegan butter
- 1 tbsp minced garlic
TO SERVE
- Japanese rice
- Furikake
- Chopped chives or green onions
- Layu or Japanese chili oil
Instructions
PREPARE THE MUSHROOMS
- Slice the king mushrooms into 2-inch thick pieces.
- Heat a large non-stick pan or skillet over medium. Once hot, brush or spray a thin layer of oil.
- Place the mushrooms flat side down first. Leave the mushrooms untouched for 3-4 minutes or until lightly brown. Flip over and repeat for the remaining side. You may need to do this in multiple batches depending on the size of your pan.
MISO SAUCE
- Meanwhile, mix together the miso paste and water until the miso paste is diluted.
SEASON THE MUSHROOMS
- When the mushrooms have a good sear, add the sake, mirin, soy sauce, and sugar. Allow for the sake and mirin to evaporate.
- Pour the miso paste-water mixture. Leave the mushrooms to simmer in the miso-based sauce for 3-4 minutes or over medium heat. Leave the mushrooms at a gentle simmer until the sauce has reduced and it turns into a thicker glaze-like consistency.
- Add the vegan butter and garlic. Melt the butter and mix with the mushrooms. Taste the mushrooms and feel free to season with more soy sauce or sugar, to taste, if needed.
TO SERVE
- Serve hot over a bowl of steamed rice. Garnish with furikake, chives or green onions, and chili oil if desired.
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This Post Has 22 Comments
Another great one. Next time I will prepare some kind of spicy dipping sauce in addition, I always loved that combination. Also, I am earning mad respect on the language exchange app I’m using when I post pictures of your dishes so thanks 😉
Thanks Niklas! ◡̈
Loved the sticky, sweet-and-savory sauce that coated the king oyster mushrooms at the end. These were delicious, my fiance and I gobbled up the whole batch. This recipe is a keeper!
Thanks Kelly, so happy to hear. Thanks for giving it a try 🙂
Made this to have a veg alternative to beef Bulgari for a dinner party tonight. Love it! I added a few slices of Japanese eggplant (from the stem end, no seeds) to stretch the dish. My friend will be pleased, and her pescaterian daughter will too! Easy!
Thanks so much for giving it a try! 🙂
Made for last minute dinner with two containers of regular oyster mushrooms cut into pieces. Hubby asked. “How did you get the pork so tender and juicy…? He also couldn’t believe it was vegan and had miso, which is not his favorite, but he loved this dish! Served with simple stir-fry of bok choy, onion and carrots, which were a good foil to the richness of
miso glaze. Adding to regular rotation.
Oh wow you must’ve done some magic with those regular oyster mushrooms too 🙂 glad it turned out great!!
I forgot to put sake and fresh minced garlic, but I added crunchy chili garlic after cooking. It turned out great as well!
Glad it turned out great 🙂 thanks Elle!
Tried this tonight and totally forgot to finish with butter and garlic, but the mushrooms were fabulous anyway! Thanks so much for this idea!
Yay happy it still turned out good 🙂 the butter and garlic do add a nice touch! Hehe thanks Tanya! 🙂
Just made this and it was fantastic!!! Total flavour bomb and melds so wonderfully together. Very rich, sweet and salty. Thanks for the recipe!
Thanks, so happy you liked it!!
Made this for dinner today with doenjang paste because I didn’t have any white miso on hand but it turned out amazing! Will definitely be making this more regularly. Thank you
Hey Staci! Glad you liked it!! The doenjang is a great sub too 🙂
Amazing dish! Soooo delicious! I also added a spritz of lime juice to finish the dish which gave it a nice acidity!
The lime juice is a great idea! And glad you liked it. Thanks Odele 🙂
Killer recipe. I wish I had made doubles it was so yum. I didn’t have any sake so just omitted it – still good! I have saved the recipe to make over and over again.
Hey Terri! I looove king oyster mushrooms and I’m so happy you enjoyed this!!
Thank you I rarely cook with king oyster mushroooms but it was given to me. Also I rarely post my comments. Anyhow, when looked through the recipes online I chose your one. I used medium sized jasmine rice. I couldn’t eat all the mushrooms so I reheated and added an additional edamame beans for dinner with fried onions, and chilli oil with green onions. So good!
Hey Judes, wow thanks so much for choosing my recipe. I’m really glad you liked it! 🙂