Miso Garlic King Oyster Mushrooms

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!

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