Tangy, sweet, and delicious umami flavors, are all combined in these glazed king oyster mushroom planks!

I took my favorite easy meal that always hits the spot, sweet and sour tofu, and made it even more nutritious and tasty!

This feel good recipe is so nostalgic! With the amazing taste of sesame oil with maple syrup, garlic, and soy sauce is addicting.

 

For the mushrooms, I used King Oyster mushrooms, they are perfect to slice and they absorb all of the delicious flavors really well!

If I’m wanting to make these, I will try to get King Oyster mushrooms from the farmers market! I have also gotten them from Whole Foods and fresh market!

The most important step is definitely marinating the mushrooms. It lets the mushrooms soak up the sauce and become full of flavor!

Marinating!

So the first step will be to make the sauce. Combine the soy sauce, red wine or rice wine vinegar, maple syrup, sesame oil, and garlic in a large shallow bowl.

As we slice the mushrooms we add them to the bowl with the sauce to marinate!

Marinating the mushrooms in this sauce is what makes them have such an amazing texture and flavor!

Let them sit for 10-20 min. I take this time to start my rice and chop the green onions!

 



Sticky Sweet and Sour King Oyster Mushrooms

Print Recipe
Delicious king oyster mushrooms planks marinated with a sweet and sour teriyaki sauce and pan seared in scallions
Course Main Course
Cuisine Japanese
Keyword easy dinner, mushrooms, oil free
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2 people

Ingredients

  • 2 or 3 large king oyster mushrooms
  • 2 scallions / green onions, chopped for cooking

For the Sauce

  • 2 tbsp soy sauce or tamari
  • 2 tbsp 100% maple syrup
  • 2 tbsp red wine or rice wine vinegar
  • 1½ tsp toasted sesame oil (optional)

Instructions

Marinate

  • Add all ingredients for the sauce in a large, shallow bowl (to marinating the mushrooms),
    whisk to combine
  • To slice the mushrooms, cut them in half lengthwise and slice into small ¼ inch planks and add them to the bowl of sauce as you slice them
  • Marinate the mushrooms for about 15 minutes
    I use this time to put on some rice to go with these mushrooms! Basmati rice or jasmine rice, black rice, really any rice would be delicious.
    Also go ahead and chop the green onion

Cooking the Mushrooms

  • Put a large pan on medium high heat
    Once the pan is hot, add a splash of water and a tablespoon of the chopped green onions and let them green up for a few seconds
  • Add the mushrooms one by one to the hot pan in a single layer, you will have to do two batches unless you have a giant pan
    save the excess marinade for later!
  • Let the mushrooms cook without stirring for about 4-5 minutes, until the bottoms are golden brown
    Flip and continue cooking until both sides are golden and seared.
    Transfer them to a plate.
  • you might have the scrape out any burned up bits in the pan before starting the next batch
    Start the next batch by adding a splash of water and another tablespoon of green onions, stir a few times and add the next batch of mushrooms.
    This batch won't take as long since the pan is way hotter, so keep your eye on them.
  • Once the last batch is looking ready, add all the cooked mushrooms back into the pan, and the excess marinade
    Stir and cook for another minute or two
  • Add your mushrooms over hot rice and garnish with more chopped green onions!