The Pantry
Asian-inspired

Soy glazed king oyster mushrooms

Thick king oyster mushroom planks are seared until browned at the edges, then coated in a glossy soy-mirin glaze with garlic, ginger, and a little sesame oil. The finished dish is savory, lightly sweet, and meaty enough to serve as a 2-serving side or a simple vegetarian main over rice. Serve it right away while the glaze is still clingy and the mushroom edges are crisp-tender.

Prep 15 minCook 12 minAdjust servings ↓
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Soy glazed king oyster mushrooms
~220 calper person · ~440 total
~$5.15meal total · ~$2.58 per person

Estimated calories and US ingredient costs.

For 4 servings, use a very large skillet or cook in two batches so the mushrooms still sear instead of steam. For 6 or more servings, use two skillets or a sheet-pan finish after searing, because this recipe depends on fast browning and a reduced glaze. Keep the pan size and heat the same; only increase the batch count. Nutrient values count the oil and sauce actually consumed; they do not include any glaze left in the pan, and no deep-frying absorption estimate is needed because this recipe is pan-seared.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Mix the glaze

~3 min

Mix the glaze.

In a small bowl, stir together 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon packed light brown sugar, 2 tablespoons water, and 1 teaspoon rice vinegar until the sugar is mostly dissolved.

Set the bowl near the stove so it is ready to pour as soon as the mushrooms are browned.

Ingredients
  • 12 oz total for recipeKing oyster mushrooms
  • 2 tablespoonsSoy sauce
  • 2 tablespoonsMirin
  • 1 tbspLight brown sugar, packed
  • 2 tablespoonsWater
  • 1 teaspoonRice vinegar
Step 2

Prep the mushrooms

~7 min

Prep the mushrooms.

Trim 12 ounces king oyster mushrooms and slice them lengthwise into 1/2-inch planks.

If any stems are especially wide, cut them in half lengthwise first so the pieces cook at the same rate.

Pat the mushrooms dry with paper towels; dry surfaces brown better than damp ones.

Step 3

Sear for deep browning

~6 min

Sear for deep browning.

Heat a large 12-inch skillet over medium-high heat.

Add 1 tablespoon neutral oil and lay in the mushroom planks in a single layer, working in batches if needed so the pieces are not crowded.

Cook for about 3 minutes per side, turning once, until the surfaces are deeply golden and the mushrooms have released some moisture.

Ingredients
  • 12 oz total for recipeKing oyster mushrooms
  • 1 tablespoonNeutral oil
Step 4

Season the browned mushrooms

~1 min

Season the browned mushrooms.

Sprinkle the mushrooms with 1/4 teaspoon kosher salt, then push them to the edges of the skillet.

Add 2 teaspoons minced garlic and 1 teaspoon minced ginger to the open center of the pan and cook for 20 to 30 seconds, stirring constantly so they bloom in the hot oil without scorching.

Ingredients
  • 12 oz total for recipeKing oyster mushrooms
  • 2 teaspoonsGarlic
  • 1 teaspoonFresh ginger
  • 1/4 teaspoonKosher salt
Step 5

Add the glaze

~2 min

Add the glaze.

Pour the soy-mirin mixture into the skillet.

Let it bubble briskly for 1 to 2 minutes, stirring and spooning sauce over the mushrooms, until the liquid reduces to a shiny glaze that lightly coats the pan instead of pooling like broth.

Step 6

Finish with sesame oil

~1 min

Finish with sesame oil.

Turn off the heat and drizzle 1 teaspoon toasted sesame oil over the mushrooms.

Toss once more so the glaze clings evenly.

If the sauce looks too thick, splash in 1 tablespoon water; if it looks thin, return the skillet to medium heat for 30 seconds to tighten it.

Ingredients
  • 1 teaspoonToasted sesame oil
Step 7

Plate and garnish

~6 min

Scatter on 2 thinly sliced small scallions and 1 teaspoon toasted sesame seeds.

Ingredients
  • 2Small scallions
  • 1 teaspoonToasted sesame seeds
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Soy glazed king oyster mushrooms: Plate and garnish.

Soy glazed king oyster mushrooms: Transfer the mushrooms to a serving plate and scrape any remaining glaze from the skillet over the top.

Soy glazed king oyster mushrooms: Serve immediately while the mushrooms are hot and glossy, with the browned side facing up for the best presentation.

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Ingredients

For 2 people

  • 12 oz king oyster mushrooms, trimmed and cut into 1/2-inch thick planks
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp light brown sugar, packed
  • 2 tbsp water
  • 1 tsp rice vinegar
  • 1 tbsp neutral oil
  • 1 tsp toasted sesame oil
  • 2 tsp garlic, minced
  • 1 tsp fresh ginger, minced
  • 1/4 tsp kosher salt
  • 2 small scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Method

  1. Mix the glazeIn a small bowl, stir together 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon packed light brown sugar, 2 tablespoons water, and 1 teaspoon rice vinegar until the sugar is mostly dissolved. Set the bowl near the stove so it is ready to pour as soon as the mushrooms are browned.
  2. Prep the mushroomsTrim 12 ounces king oyster mushrooms and slice them lengthwise into 1/2-inch planks. If any stems are especially wide, cut them in half lengthwise first so the pieces cook at the same rate. Pat the mushrooms dry with paper towels; dry surfaces brown better than damp ones.
  3. Sear for deep browningHeat a large 12-inch skillet over medium-high heat. Add 1 tablespoon neutral oil and lay in the mushroom planks in a single layer, working in batches if needed so the pieces are not crowded. Cook for about 3 minutes per side, turning once, until the surfaces are deeply golden and the mushrooms have released some moisture.
  4. Season the browned mushroomsSprinkle the mushrooms with 1/4 teaspoon kosher salt, then push them to the edges of the skillet. Add 2 teaspoons minced garlic and 1 teaspoon minced ginger to the open center of the pan and cook for 20 to 30 seconds, stirring constantly so they bloom in the hot oil without scorching.
  5. Add the glazePour the soy-mirin mixture into the skillet. Let it bubble briskly for 1 to 2 minutes, stirring and spooning sauce over the mushrooms, until the liquid reduces to a shiny glaze that lightly coats the pan instead of pooling like broth.
  6. Finish with sesame oilTurn off the heat and drizzle 1 teaspoon toasted sesame oil over the mushrooms. Toss once more so the glaze clings evenly. If the sauce looks too thick, splash in 1 tablespoon water; if it looks thin, return the skillet to medium heat for 30 seconds to tighten it.
  7. Plate and garnishTransfer the mushrooms to a serving plate and scrape any remaining glaze from the skillet over the top. Scatter on 2 thinly sliced small scallions and 1 teaspoon toasted sesame seeds. Serve immediately while the mushrooms are hot and glossy, with the browned side facing up for the best presentation.

Before you cook

What to get ready

Wide skillet, spatula, chopping board and small seasoning bowls.

Cut mushroom planks evenly and mix the soy-mirin glaze before searing.

If something needs adjusting

Glaze burns before mushrooms brown

Sear mushrooms first, then lower heat before adding the sugary sauce.

Vegetables steam instead of browning

Dry cut surfaces and work in batches if needed. Let released liquid evaporate before adding a finishing glaze.

Store for later

Refrigerate cooked vegetables promptly in shallow containers. Reheat to 165°F in a skillet, keeping fresh garnishes separate until serving.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining mirin and ginger in teriyaki tofu.

Next use for your ingredients: Tofu teriyaki →

Calculate this meal with your own prices →

How to Saute Mushrooms →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, do not crowd the skillet. If the mushrooms are piled on top of each other, they steam instead of browning and the glaze turns watery. Work in two batches if needed, then return everything to the pan for the sauce step. Leftovers keep 3 to 4 days refrigerated and reheat well in a skillet over medium heat with a teaspoon of water.

Make it work for you

If you do not have mirin, use 2 tablespoons dry sherry plus 1 teaspoon sugar for a similar sweet-acid balance. If you want a richer finish, replace half the neutral oil with unsalted butter, but add it after the glaze has reduced so it does not burn. Do not swap in regular white mushrooms, which will shrink and sauce differently.

Use more of your soy sauce and mirin in teriyaki salmon.

Can I make this with the mushrooms already sliced?

Yes, but thick slices are still better than thin ones. Pre-sliced king oyster mushrooms are often uneven, so check for pieces that are less than 1/4 inch thick and reduce their sear time slightly. Keep the skillet hot enough to brown the cut sides; if they soften before coloring, the pan is too crowded or too cool.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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