You may be familiar with cooking with mushrooms, but have you tried cooking with king oyster mushrooms? Try cooking a new recipe by giving this Pan-Fried King Oyster Mushroom Recipe a chance!
Read on to learn all about the king oyster mushroom and how to make this yummy recipe!
All About the King Oyster Mushroom
These larger-than-life mushrooms are also called king trumpet mushrooms or French horn mushrooms. As suggested by the name, they are the largest of the mushroom genus. They are native to the Mediterranean, Europe, the Middle East, Africa, and many parts of Asia.
One thing that sets them apart is that their stalks tend to be tough and woody, making them preferable to cook before consuming. Once cooked, they have a nutty, earthy, meaty, or umami flavor, which makes them great for Asian cuisine!
Physically, they tend to be 4-8 inches in length and are about 2 inches around. They sport thick white stalks and light brown plump caps. Compared to other mushrooms, they have a longer shelf life of about one week when refrigerated.
Let’s Make Pan-Fried King Oyster Mushrooms!
Making these delicious Pan-Fried King Oyster Mushrooms is quick and easy! And they can be served in so many different ways.
Before you begin, you’ll need to grab 6 ounces of king oyster mushrooms (sometimes called king trumpet mushrooms) from your local market. While you’re there, grab a lemon if you don’t have one on hand!
Now it’s time to begin cooking!
Start by cleaning the mushrooms with a damp towel. It’s important not to wash the mushrooms directly in water. The gills will hold the water, as they’ll drain when it comes time to cook making a soggy mess.
Next, slice the mushrooms in half lengthwise. You can choose to cut a small crisscross pattern in the stem part with your knife. This will help hold some of the butter mixture as you sautee them. This, however, is optional and entirely up to you!
Before you begin cooking, take a few minutes to zest the lemon. Set the lemon zest aside.
Now you’re ready to cook! Set a large skillet over medium heat. Add 2 tablespoons extra virgin olive oil and heat through.
Set the mushrooms cut side down in the skillet.
Cook them for 5 minutes, until the mushrooms are browned.
It’s time to add 4 tablespoons of butter. Lower the stovetop temperature to low-medium heat so the butter doesn’t burn. Add 2 teaspoons minced garlic, 1 ½ teaspoons thyme, and the lemon zest. Stir the butter mixture together.
Note: You can use fresh sprigs of thyme if you choose. To do this, add 2-3 sprigs to the mixture at this time.
Turn the mushrooms over one at a time. Salt and pepper to taste.
Over the next 5 minutes, baste the mushrooms with a spoon often using the butter mixture. Continue until they are cooked through.
If using fresh thyme sprigs, remove them at this time and throw them away.
Serve the Pan-Fried King Oyster Mushrooms immediately, reserving the butter mixture to drizzle on top.
These pair well when served over rice or orzo, on top of grilled beef or chicken, or served alongside other stir-fried veggies.
Other Ways to Cook King Oyster Mushrooms
Interested in learning more ways to cook with the king oyster mushroom?
Try grilling them! To do this, cut them in half lengthwise and toss them in extra virgin olive oil and salt. Add a squeeze of fresh lemon juice while grilling.
Another yummy way to enjoy king oyster mushrooms is to serve them in pulled “pork” style. Prepare the mushrooms in the same manner as above. Cook them in a skillet or grill. When they’re cool enough to handle, pull them apart individually using 2 forks so they resemble long strings. Toss them with minced garlic and lemon juice. Add the king oyster mushrooms and your favorite chopped veggies to a skillet to heat through. Serve on sandwich bread or sub rolls!
A fun way to cook up some king oyster mushrooms is by making kabobs. Add these to your bamboo skewers when you grill veggie or meat kabobs the next time to you fire up the grill!
Pair Your Pan-Fried King Oyster Mushrooms
Earthy, hearty mushrooms like the king oyster mushroom pair well with fuller-bodied wines like cabernet sauvignon, chardonnay, Zinfandel, Syrah, Nebbiolo, or Pinot noir.
If you’re interested in something refreshing, try a fruit-based drink that’s injected with a kick of sparkling water or seltzer! Not sure where to begin? Try one of these Real Fruit Sparkling Water Recipes!
If it’s a cocktail you’re looking for, then The Sidecar is perfect to pair with this recipe! This drink will bring out the buttery flavor from the king oyster mushroom recipe, as well as the tart lemon flavor of the zest.
Try This King Oyster Mushroom Recipe!
Now you know how to make a delicious king oyster mushroom recipe! Try these Pan-Fried King Oyster Mushrooms or one of the other variations for your next meal.
To learn more about mushrooms, visit our Mushrooms page!
Pan-Fried King Oyster Mushrooms
Explore some of the other mushrooms available in your grocery produce section by making these savory Pan-Fried King Oyster Mushrooms. The classic combination of the flavors of butter, lemon, garlic, and thyme will please your tastebuds. This recipe makes an intimate vegetarian meal for two or serves as a mushroom appetizer for a small gathering.
Ingredients
- 6 ounces King Oyster Mushrooms (sometimes called King Trumpet Mushrooms)
- 2 TB extra virgin olive oil
- 2 tsp minced garlic
- 1 lemon, zested
- 1 ½ tsp dried thyme (or 2-3 fresh sprigs)
- Salt and pepper to taste
- 4 TB butter
Instructions
- Clean the mushrooms with a damp towel.
- Slice the mushrooms in half lengthwise.
- Zest one lemon.
- Set a skillet over medium heat. Add 2 tablespoons extra virgin olive oil.
- Set the mushrooms cut side down in a skillet.
- Cook for 5 minutes, until mushrooms are browned.
- Lower temperature to low-medium heat.
- Add butter. Once melted, add minced garlic, thyme, and lemon zest.
- Turn the mushrooms over. Salt and pepper to taste.
- Baste the mushrooms often with the butter mixture.
- Cook another 5 minutes, until they are cooked through.
- If using fresh thyme sprigs, remove them and throw them away.
- Serve immediately.
Notes
This recipe pairs well when served over rice or orzo, on top of grilled beef or chicken, or other stir-fried veggies.
