Sticky King Oyster Mushrooms
King oyster mushrooms pan-fried until crisp, then coated in a sticky garlic soy miso glaze. Quick to make and suited to bowls, noodles, or simple sides.
Ingredients
- 400 g king oyster mushrooms cut into chunky bite-sized pieces
- 2 tbsp neutral oil sunflower or rapeseed
- 3 garlic cloves finely grated or minced
- 2 tbsp soy sauce or tamari
- 1 tbsp white miso paste
- 1 tsp honey or maple syrup
- 1 –2 tbsp hot water to loosen the glaze
- ¼ tsp chilli flakes optional
- Black pepper to taste
- Sliced spring onions to finish (optional)
- Sesame seeds to finish (optional)
Instructions
- Wipe the mushrooms clean and cut into chunky, irregular bite-sized pieces.
- Heat a wide frying pan (28–30 cm) over medium–high heat and add the oil. Add the mushrooms in a single layer and cook undisturbed for 2–3 minutes until golden underneath, then stir and cook until browned on most sides, 6–8 minutes total.
- While the mushrooms cook, stir together the soy sauce, miso paste, honey or maple syrup, and hot water until smooth.
- Lower the heat slightly and add the garlic. Stir for 30–45 seconds until fragrant, then scatter in the chilli flakes (if using) and pour in the glaze. Stir well to coat.
- Increase the heat slightly and let the sauce bubble and reduce for 1–2 minutes until glossy and clinging. If it tightens too much, add a small splash of water.
- Remove from the heat, season with black pepper, and finish with spring onions and sesame seeds if using. Serve immediately.
Notes
Flavour variations
The dish is naturally vegan and dairy-free. Use tamari instead of standard soy sauce if you need it gluten-free.
- Ginger–miso: Add 1–2 teaspoons finely grated fresh ginger with the garlic for a sharper, warmer finish.
- Chilli-forward: Increase the chilli flakes to ½ teaspoon or finish with a drizzle of chilli oil once off the heat.
- Slightly sweeter: Swap honey or maple for brown sugar; it caramelises a little faster, so reduce the glaze carefully.
- No miso: Omit it and add an extra splash of soy sauce; the glaze will be sharper and a little thinner.
- Different mushrooms: Large oyster mushrooms, shiitake caps, or thickly sliced portobello will work, but adjust browning time as softer mushrooms cook faster.
The dish is naturally vegan and dairy-free. Use tamari instead of standard soy sauce if you need it gluten-free.