King Oyster "Scallops" with Miso Butter Broth (Recipe 1 of 3)
Ingredients
- 3 large king oyster mushrooms
- 1 tbsp white miso
- 2 tbsp plant-based butter
- 2 tbsp neutral oil
- Salt and black pepper
Instructions
- Prepare the Mushrooms:
- Trim off caps and ends of the king oyster mushrooms
- Slice the stems into 1-inch thick "scallops"
- Lightly cross-score one side of each scallop
- Make the Miso Butter Broth:
- In a bowl, mix miso with a splash of boiling water
- Whisk in the plant-based butter until melted and combined
- Optional: Briefly soak the mushroom scallops in this broth for extra flavor
- Cook the Mushrooms:
- Heat neutral oil in a cast-iron pan over medium-high heat
- Place the mushroom scallops score-side down in the hot pan; do not move them for a few minutes to allow browning
- Season the exposed tops with salt and black pepper
- Gently press the scallops if they buckle to ensure even surface browning
- Flip the scallops and cook the second side until golden brown
- Serve:
- Serve the hot mushroom scallops with a spoonful of the miso butter broth as a sauce or soup
Pulled King Oyster "Shreds" with Quick Gravy (Recipe 2 of 3)
Ingredients
- 1½ lbs king oyster mushrooms
- Salt and black pepper
- 2 tbsp plant-based butter
- 1 tsp poultry seasoning
- 4 cups water or unsalted broth
- Instant vegetarian gravy mix or your favorite gravy recipe
Instructions
- Shred the Mushrooms:
- Shred the king oyster mushrooms by raking a fork from cap to stem
- Hand-pull any thicker bits to create shreds of varying sizes
- Simmer the Shreds:
- Simmer the mushroom shreds in water or broth with a pinch of salt and pepper for 12–15 minutes
- Drain the shreds, reserving the liquid
- Brown the Shreds:
- In a hot skillet, melt the plant-based butter
- Add the mushroom shreds in a single layer
- Season with poultry seasoning, salt, and pepper
- Brown the shreds until crisp at the edges
- Make the Gravy:
- Make the gravy by whisking instant gravy mix (or a quick roux) into the hot reserved liquid until desired consistency is reached
- Serve:
- Serve the browned mushroom shreds with gravy over potatoes, rice, or toast
Skewered King Oyster ‘Yakitori’ with Sweet-Soy Glaze (Recipe 3 of 3)
Ingredients
- 1½ lbs king oyster mushrooms
- Salt, pepper, and your favorite grill rub
- Neutral oil for searing
Sweet-Soy Glaze:
- 3 parts soy sauce
- 1 part agave or maple syrup
- ½ part toasted sesame oil
Instructions
- Prepare the Mushrooms:
- Slice the king oyster mushrooms lengthwise into thin strips
- Soften the Mushroom Strips:
- Cover the sliced mushrooms with boiling water
- Wrap the bowl and steam/soak the mushrooms until pliable, approximately 10–15 minutes
- Drain the softened mushrooms
- Skewer and Season:
- Fold the mushroom slices back and forth like an accordion and thread them onto skewers
- Season all sides of the skewered mushrooms with salt, pepper, and your favorite grill rub
- Sear the Skewers:
- Heat neutral oil in a skillet over medium-high heat
- Sear the skewers, rotating to brown evenly on all sides
- If needed, splash in a little water and cover briefly to steam and ensure even cooking
- Glaze and Serve:
- Off the heat, brush or toss the seared skewers with the prepared Sweet-Soy Glaze
- Serve hot
Video Description
I’ve spent decades developing ways to showcase mushrooms crave-worthy, meatiness. In this recipe episode I share three of my favorite chef-tested tricks that completely transform their flavor and texture.
Whether you’ve always loved mushrooms or sworn them off, these simple techniques will show you how easy it is to cook them like a pro. Perfect restaurant quality, make at home and add to your menu.
On the rough recipes below, learn the techniques and adjust the seasonings or adapt to your style and meal theme.
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Lions Mane Broth shown from https://www.tworivermushroom.com/
Our video on learning how these grow https://youtu.be/fBdviJWQTi8?si=onz9v25uUcoQAOUZ
1. King Oyster “Scallops” with Miso Butter Broth
Ingredients
• 3 large king oyster mushrooms
• 1 tbsp white miso
• 2 tbsp plant-based butter
• 2 tbsp neutral oil
• Salt and black pepper
Method
1. Trim off caps and ends. Slice stems into 1-inch “scallops” and lightly cross-score one side.
2. In a bowl, mix miso with a splash of boiling water, then whisk in butter. Optional: briefly soak the steaks in this broth for extra flavor.
3. Heat oil in a cast-iron pan over medium-high. Place mushrooms score-side down; don’t move them for a few minutes.
4. Season the exposed tops with salt and pepper. Press gently if they buckle so the surface browns evenly.
5. Flip and cook the second side until golden. Serve hot with a spoon of the miso butter broth as a sauce or soup.
2. Pulled King Oyster “Shreds” with Quick Gravy
Ingredients
• 1½ lbs king oyster mushrooms
• Salt and black pepper
• 2 tbsp plant-based butter
• 1 tsp poultry seasoning
• 4 cups water or unsalted broth
• Instant vegetarian gravy mix or your favorite gravy recipe
Method
1. Shred mushrooms by raking a fork from cap to stem; hand-pull thicker bits.
2. Simmer shreds in water or broth with a pinch of salt and pepper for 12–15 minutes. Drain, reserving liquid.
3. In a hot skillet, melt butter. Add shreds in a single layer. Season with poultry seasoning, salt, and pepper. Brown until crisp at the edges.
4. Make gravy by whisking instant mix (or a quick roux) into the hot reserved liquid.
5. Serve the browned shreds with gravy over potatoes, rice, or toast.
3. Skewered King Oyster ‘Yakitori’ with Sweet-Soy Glaze
Ingredients
• 1½ lbs king oyster mushrooms
• Salt, pepper, and your favorite grill rub
• Neutral oil for searing
• Glaze: 3 parts soy sauce, 1part agave or maple syrup, ½ of 1 part toasted sesame oil
Method
1. Slice mushrooms lengthwise into thin strips.
2. Cover with boiling water, wrap, and steam/soak until pliable (10–15 minutes). Drain.
3. Fold slices back and forth like an accordion and thread onto skewers. Season all sides.
4. Heat oil in a skillet over medium-high. Sear skewers, rotating to brown evenly. Splash in a little water and cover briefly to steam if needed.
5. Off heat, brush or toss with the Sweet-Soy Glaze. Serve hot.