There’s tons of tongue-hugging flavor with this one-pot oyster mushroom recipe. It’s easy and a fast combo of grass-fed butter, brown sugar, soy sauce, and garlic. Five ingredients and these sautéd mushrooms go a long way as a stand-alone main dish or side for everyday type meals.
Table of contents
What are Mini King Oyster mushrooms?
Welcome to the baby-size version of King Oyster mushrooms. You might see King Oyster mushrooms as sculptures of Mother Nature. Mini King Oyster mushrooms are that, but miniature.
Denser and more firm than other varieties, mini King Oyster mushrooms offer the right texture to feel filling and mild flavor that soaks in and captures the sauce of this dish.
These are especially beautiful to choose from because they are fast to prepare, can easily be made in small batches or family style, and hold shape during cooking, which plates very nicely for guests.
This choice makes the best mushroom recipe because easy and yummy are a win win!
You can use regular or mini for this oyster mushroom recipe.
Why Shitake and mini King Oyster Mushrooms are awesome.
I feel that mushrooms are essential. Rich in vitamins and so many protective benefits to our minds and bodies.
So I’m always in search of great ways to prepare various types that are not just good for you, but taste really good and are satisfying.
Shiitake and mini King Oyster mushrooms round out as some of the healthiest superfood choices, packed with antioxidants, fiber, and guess what…have a really great “meaty” texture and bolder earthy umami-like flavor than regular button mushrooms.
Not to mention, shiitake mushroom recipes are bolder in flavor because if the earthy, nutty, and umami Shiitake taste.
Fresh versions are tender and if you try this with dried Shiitakes, the result will be chewier “meat-like” textures that are perfect as meat substitutes for vegan recipes.
Shiitake especially helps make this dish flexible between being served as a main or side dish because it is denser in the bite and fuller in taste. When I’m trying to switch things up or times I’m eating less meat, these mushrooms are my go-to.
How to Choose and Prepare Mushrooms
- Choose fresh mushrooms. Select the latest stock at your grocer or farmers market with a firm and bouncy texture. (If mushrooms have been in your refrigerator too long they will not have a good smell and be slimy. No bueno!) Do not use canned mushrooms.
- Wash and Dry the Mushrooms. Lightly wash with cold water (do not soak or overwash as they will absorb water). Then pat with a paper towel and lay them out to allow a little extra drying.
- Cut them lengthwise about 1/4″ thick. Cut the Shitakes the long way and including the stems is fine. I trim about a quarter inch off the bottom of the Shitake stems. The mini King Oyster mushrooms do not need to be trimmed at the bottom and can be kept whole. If they seem too thick, cut them in half to make them more uniform with the size of the Shiitake mushrooms.
Ingredients
- Mushrooms – Shiitake and Oyster or Baby King Oyster Mushrooms
- Salted Butter
- Garlic
- Soy Sauce
- Brown Sugar
- Oil
Equipment
- Large Sauté Pan
- Spatula
How to Make Butter Soy Glazed Mushrooms
Create the Sauce. I love saucy dishes because I like adding sauce on top of meat, rice, and just extra on the vegetables. This sauce mix should coat all mushroom pieces with a little extra to spoon.
- Heat your pan on over medium high flame. Then, add oil.
- Next add mushrooms. Let them sit so they sear and brown.
- Make space and add the garlic. Sauté and mix the mushrooms with the garlic.
- Add the sauce. Mix and toss until well coated and sauce has thickened. Serve and enjoy.
One more thing about this oyster mushroom recipe is that we all can use a little more time, and this bold and flavorful dish is a fast dinner recipe success. Try these more ways by garnishing with chili paste, scallions, and even fried sunny side egg. Enjoy!
The Best 10 Minute Asian Mushrooms with Butter Soy Sauce
Ingredients
- 2 lbs Shiitake and Mini King Oyster Mushrooms combination regular King Oyster mushrooms is okay too (cut small)
- 2 tbsp oil
- 3 cloves garlic, minced Fresh garlic is best
- 3½ tbsp grass-fed salted butter
- 1½ tbsp brown sugar
- 2¼ tbsp soy sauce
- salt and ground black pepper to taste
Instructions
Making the Sauce
- In a separate bowl, melt the butter3½ tbsp grass-fed salted butter
- then add the brown sugar and whisk till dissolved1½ tbsp brown sugar
- then add the soy sauce and mix till blended2¼ tbsp soy sauce
Cooking the Mushrooms
- Clean, prep, and slice your mushrooms2 lbs Shiitake and Mini King Oyster Mushrooms combination
- In a large skillet heat the oil over medium high flame.2 tbsp oil
- Add the mushrooms and let sit (don't move them) till a nice searing has occurred on the sides. Then continue to mix and sauté.This is a fast recipe so keep turning your mushrooms to ensure no burning.
- Add garlic and sauté the garlic till fragrant.3 cloves garlic, minced
- Once the mushrooms start to look a little glossy, add all your butter soy mixture.
- Stir the mushrooms around to cook till browned, and evenly coat them in the sauce, and for the sauce to slightly reduce.
- Sprinkle with a little pinch of salt and pepper to taste.salt and ground black pepper to taste
- Once cooked, remove from heat, garnish with scallions or chili flakes, and then serve.
Notes
- serve with just rice for “meatless” days and light meals
- double or triple the sauce ingredients for extra sauce to spoon over rice
- garnish with Sichuan chili flakes or chili garlic paste
- garnish with scallions
- add grated ginger during sautéing
- make as a side for dinner
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