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Buttery Pan-Seared King Oyster Mushrooms

There’s something truly magical about how a few simple ingredients can elevate King Oyster mushrooms into a meaty, umami-packed delight. The mushrooms develop a gorgeous golden crust, the garlic crisps beautifully, and a touch of nutmeg adds a subtle warmth.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 3
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 oz King Oyster mushrooms
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 garlic cloves, thinly sliced
  • ¼ tsp ground nutmeg
  • ¼ cup fresh parsley leaves
  • ½ tsp lemon zest (plus extra for garnish, optional)
  • ¼ tsp kosher salt (adjust to taste)
  • ¼ tsp black pepper (adjust to taste)

Equipment

  • Cast-Iron Skillet (or a heavy-bottomed non-stick pan)
  • Sharp Knife (for precise slicing)
  • Cutting Board
  • Tongs or Spatula (for flipping mushrooms)
  • Zester or Microplane (for the lemon zest)

Method
 

  1. Prep the Mushrooms
    Wipe the mushrooms clean with a damp cloth. Slice them in half lengthwise if large; keep smaller ones whole for even cooking.
    A Person Slices King Oyster Mushrooms on A Wooden Cutting Board with Fresh Parsley, Olive Oil, and Seasoning Nearby
  2. Heat the Pan
    Place a cast-iron skillet over medium-high heat for about 5 minutes until hot.
  3. Sear the Mushrooms
    Lower heat to medium, add olive oil, and swirl to coat the pan. Arrange mushrooms cut side down in a single layer.
    Pro Tip: Don’t move them for the first 3 minutes to develop a golden crust. Season with salt and black pepper.
    Flip and cook for another 5 minutes until golden brown on both sides.
    A Person Uses a Spatula to Sear Sliced King Oyster Mushrooms in A Skillet on The Stove
  4. Add Butter, Garlic, and Nutmeg
    Reduce heat to medium-low. Add butter, letting it melt. Stir in the thinly sliced garlic and sprinkle with nutmeg.
    Cook until the garlic is golden and fragrant, about 1 minute.
    A Person Adds Sliced Garlic from A Small Bowl Into a Skillet with Golden-Brown Seared King Oyster Mushrooms
  5. Finish with Parsley and Lemon Zest
    Remove from heat. Toss in the fresh parsley and lemon zest, letting the residual heat lightly fry the parsley.
    Taste and adjust seasoning with more salt, pepper, or lemon zest if needed.
    A Person Sprinkles Fresh Parsley from A White Bowl Into a Skillet of Sautéed King Oyster Mushrooms
  6. Serve
    Transfer to a serving dish and garnish with extra lemon zest if desired. Enjoy warm as a side or on its own!
    A Plate of Golden, Pan-Seared King Oyster Mushrooms Garnished with Fresh Parsley and Lemon Slices

Video

Notes

Cooking Tips

  • Don’t Overcrowd the Pan: Cook in batches if needed to ensure mushrooms sear, not steam.
  • Rest the Pan: Let the pan cool slightly before adding butter and garlic to prevent burning.
  • Storage: Store uncooked King Oyster mushrooms in a paper bag in the fridge for up to 3 days.
  • For Extra Umami: Add a splash of soy sauce or a sprinkle of parmesan before serving.