Korean Butter Soy Grilled King Oyster Mushrooms

Name: Korean Butter Soy Grilled King Oyster Mushrooms
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: king oyster mushroom 3 ea; butter 15 g; soy sauce 1.5 tbsp; oligosaccharide syrup 1 tbsp; minced garlic 1 tsp; black pepper 0.25 tsp; scallion 1 tbsp; sesame seeds 0.5 tsp

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

King oyster mushrooms stay firm and chewy even when cooked, enough to stand in for meat on the plate.

A shallow crosshatch on the long cut faces gives the butter soy sauce somewhere to cling as it thickens. Wipe the mushrooms with a damp paper towel instead of washing them.

Ingredients

servings

IngredientAmount

king oyster mushroom3 ea

oligosaccharide syrup

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Slice 3 king oyster mushrooms lengthwise into quarters, then score the flat cut side in a shallow crosshatch pattern to create channels that help the glaze absorb evenly during cooking.
2

Combine 1.5 tbsp soy sauce, 1 tbsp oligosaccharide syrup, 1 tsp minced garlic, and 0.25 tsp black pepper in a small bowl, stirring until the syrup is evenly dispersed.
3

Heat a skillet over medium, melt about 7 g butter, then place the mushrooms scored side down without crowding and sear undisturbed for 4 to 5 minutes until the cut face turns deep golden.
4

Once the seared side is a deep golden brown, flip each mushroom piece, pour in the remaining butter and the prepared sauce, and simmer for about 2 minutes while occasionally spooning the liquid over the top.
5

Take the pan off the heat as soon as the sauce has reduced to a thick, glossy glaze that evenly coats each piece and clings visibly inside the scored grooves.
6

Arrange on a serving plate, scatter 1 tbsp of thinly sliced scallion evenly across the top, then finish with a sprinkle of 1/2 tsp sesame seeds for fragrance and a gentle crunch.