Pan-Fried King Oyster Mushrooms
If you never knew what to do with king oyster mushrooms before, look no further! These meaty and flavorful mushrooms make a delicious side dish or a wonderfully satisfying meal and is perfect for paleo, keto, vegetarian, vegan, and gluten-free diets!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb. king oyster mushrooms
- 3 cloves garlic, (peeled and sliced thinly)
- 2-3 tablespoons extra light olive oil ((or any neutral flavored oil))
- 1/2 teaspoon salt
- Fresh ground black pepper
- Chopped green onions
- Sliced Thai chili pepper
- Fried shallots
- Furikake seasoning
- Kimchi
Instructions
- 1
Slice king oyster mushrooms into 1/4-inch thick slices (at an angle or lengthwise).
- 2
Optional Step: Make diagonal scoring cuts partway into each mushroom slice on one or both sides. Can also make criss-cross cuts.
- 3
Heat skillet over medium-high heat.
- 4
Add extra light olive oil (or any neutral flavored oil).
- 5
Add garlic slices to the pan let them cook about 1 minute, keeping them moving so they do not burn.
- 6
Lay mushroom slices in a single layer in the pan, sliding them around the pan so the bottoms get coated in oil. (Place the scored/cut side of the mushroom down if you have only cut one side of the slices.)
- 7
Let mushrooms fry for 3-4 minutes until they are nicely browned on the bottom.
- 8
Flip mushroom slices over and let cook another 3 minutes.
- 9
Add salt, fresh ground black pepper and stir the mushrooms.
- 10
Remove the pan from the heat and add the chopped green onions. Give them a quick stir in with the mushrooms and transfer everything to a serving dish.
- 11
Garnish with more fresh chopped green onions and sliced Thai chili pepper, if desired.
- 12
Serve immediately.