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!
Course Lunch, Side Dishes
Cuisine Asian, Western
Keyword easy gluten-free, keto, paleo, vegan side dishes, vegetarian
Slice king oyster mushrooms into ¼-inch thick slices (at an angle or lengthwise).
Optional Step: Make diagonal scoring cuts partway into each mushroom slice on one or both sides. Can also make criss-cross cuts.
Heat skillet over medium-high heat.
Add extra light olive oil (or any neutral flavored oil).
Add garlic slices to the pan let them cook about 1 minute, keeping them moving so they do not burn.
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.)
Let mushrooms fry for 3-4 minutes until they are nicely browned on the bottom.
Flip mushroom slices over and let cook another 3 minutes.
Add salt, fresh ground black pepper and stir the mushrooms.
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.
Garnish with more fresh chopped green onions and sliced Thai chili pepper, if desired.
Serve immediately.
Notes
½ lb. is approximately 3-4 king oyster mushrooms.
Make sure the pan is set over medium-high heat so that the garlic does not burn.
Scoring the mushroom slices is optional, but it does make the slices look more interesting with the browned edges. It can also make the slices easier to bite into.