We can think of few things more delicious and mouth-watering than buttery pan-seared King Oyster Mushrooms (also known as Trumpet Mushrooms). A few simple ingredients transform meaty king oyster mushrooms into a side dish that’s loaded with savoriness and umami.
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Why We Love This King Oyster Mushroom Recipe
It’s hard to put into words, but this recipe just sings. The flavors of this dish come together seamlessly and create a dish you can’t help but say “wow” about. Aside from it being a true *flavor bomb* this recipe is also incredibly easy to make and only requires a handful of ingredients. Plus, the fresh parsley added at the end adds brightness but also gets slightly fried. Heaven.
What are King Oyster Mushrooms?
There are so many different types of mushrooms with a variety of textures, flavors and appearances. The King Oyster mushroom, also called the King Trumpet mushroom, is a favorite of ours.
Largely sought after for their meaty stems, King Oyster mushrooms have thick white stems and stout brown caps. In their raw form they have little flavor, but once cooked they take on a savory, slightly sweet taste and meaty texture. Cook King Trumpets like you would a good piece of meat—roasted, grilled or sautéed. They’re also great thrown into stir fries.
Ingredients in These Pan-Fried Mushrooms
- King Oyster Mushrooms, also called King Trumpet Mushrooms: you can find these mushrooms sold loose, in refrigerated produce bins, or in plastic containers wrapped in plastic wrap at the grocery store. Not sure what to look for? Check out our buying guide for mushrooms.
- Ground nutmeg: We like to use a microplane to freshly grate nutmeg, but pre-ground will also work. Nutmeg pairs beautifully with mushrooms.
- Garlic: thin slices of garlic crisp up in the butter and add tons of dimension to this dish.
- Parsley: a handful of fresh herbs brightens up this dish wonderfully. We also love how a few of the leaves get lightly fried.
- Lemon: a bit of lemon zest adds brightness and tang without adding excess moisture like lemon juice or vinegar would do.
- Olive oil and butter: using a combination achieves the best of both worlds—crispy fried texture and savory butter flavor.
Test Kitchen Tips
- This side dish will serve about 3 people, depending on what you serve it with. It doesn’t make a lot in volume, but it’s so savory and decadent-tasting, that you only need a small serving to feel satisfied. If the main dish is light or if you’re a mushroom fanatic, consider doubling the recipe. If you do, sear the mushrooms in two batches in oil before adding all of them back into the pan with the butter.
- Use the largest cast-iron skillet you have. If you don’t have a cast-iron skillet, use a stainless steel pan. The larger the skillet, the better because the mushrooms have enough space to sear, not steam.
- Slice the mushrooms in half lengthwise if they’re really big. Any small mushrooms can be left whole.
- Store raw King Oyster mushrooms in a brown paper bag loosely folded. Use within 3 days.
Variations on This Oyster Mushroom Recipe
- Add a splash of cream and toss the whole dish with some cooked angel hair pasta.
- Stir in a dollop of miso paste for even more umami and serve with cooked rice or rice noodles. A dash of soy sauce and some sesame seeds would also be tasty.
- Use thinly sliced shallots instead of garlic.
Pan-Fried King Oyster Mushrooms
- 8–12 ounces King Oyster mushrooms (also called King Trumpet mushrooms) *
- 2 tablespoons olive oil
- kosher salt and black pepper
- ¼ teaspoon ground nutmeg
- 2 large cloves garlic, thinly sliced
- ½ cup parsley leaves
- 1 lemon, zested
- 2 tablespoons unsalted butter
- Preheat a large cast-iron skillet over medium-high for 5 minutes.
- Slice large mushrooms in half lengthwise, leave smaller mushrooms whole.
- Reduce heat to medium and add oil; swirl to coat pan. Arrange mushrooms in an even layer, as best you can, cut side down. Cook, without moving, for 3 minutes.
- Season mushrooms with ¼ teaspoon each kosher salt and pepper; toss and continue cooking until golden brown all over, about 5 minutes.
- Reduce heat to medium-low, add butter, garlic, and nutmeg and cook 2–3 minutes until garlic is toasted.
- Remove skillet from heat and add parsley leaves and ½ teaspoon zest.
- Stir to combine then season with additional salt, pepper and lemon zest to taste.