Gochujang-Miso Glazed King Oyster Mushrooms
King oyster (eryngii) mushrooms are the steak of the mushroom world: their dense stems hold a sear and turn tender without collapsing the way button mushrooms do. Scoring a crosshatch into the surface doubles the browning area and gives the glaze little channels to sink into. I sear the mushrooms first to drive off water and build a crust, then add the glaze at the very end so its sugars caramelize instead of scorch. Gochujang brings fermented chile heat and natural sweetness, white miso deepens it with a second fermented layer, and rice vinegar snaps it tangy — the 'swangy' sweet-spicy-tangy trifecta. Spooned over rice, it reads as a proper main, no meat required.
Dinner · Vegan, Quick • 25 min
Ingredients
- 4 large king oyster mushrooms (about 1 pound), stems ¾ to 1 inch thick
- 2 tablespoons neutral oil, such as grapeseed or avocado
- 2 cloves garlic, minced
- 1½ tablespoons gochujang (Korean fermented chile paste)
- 1 tablespoon white (shiro) miso paste
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1 to 2 tablespoons warm water, to loosen the glaze
- Steamed short-grain rice, for serving
- 2 scallions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
- Lime wedges, for serving
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Trim the dry root ends from the king oyster mushrooms. Slice each stem crosswise into ½-inch-thick slabs. Score a shallow crosshatch (about ⅛ inch deep) into both sides of each slab with a sharp knife — this helps the glaze cling and speeds browning.
- In a small bowl, whisk the gochujang, miso, maple syrup, rice vinegar, tamari, sesame oil, and 1 tablespoon warm water until smooth, adding the second tablespoon of water if needed to make a pourable glaze.
- Heat the oil in a large skillet over medium-high until shimmering. Add the mushroom slabs in a single layer (work in two batches if crowded) and sear without moving until deeply golden, 3 to 4 minutes. Flip and sear the second side until golden and the edges crisp, 3 minutes more. Transfer to a plate.
- Lower the heat to medium. Add the garlic to the skillet and cook, stirring, until fragrant, about 30 seconds. Return the mushrooms to the pan and pour the glaze over them.
- Toss gently to coat and cook 1 to 2 minutes, until the glaze bubbles and lacquers onto the mushrooms, turning glossy. Watch closely — the sugars can burn quickly.
- Serve the mushrooms over steamed rice, spooning any remaining glaze from the pan over the top. Finish with scallions, sesame seeds, and a squeeze of lime.
Tips & Variations
Make Ahead
The glaze keeps in a sealed jar in the refrigerator for up to 5 days; stir before using. Slice and score the mushrooms up to a day ahead and refrigerate them in a single layer, loosely covered. Sear and glaze just before serving for the best crust.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water to loosen the glaze — the crust won't return in the microwave. The mushrooms also make a great cold filling for lettuce wraps or grain bowls.
Substitutions
Oyster, shiitake, or thick-sliced cremini mushrooms work in place of king oyster — smaller mushrooms cook faster, so watch the sear. Use brown sugar in place of maple syrup. To keep it gluten-free, use tamari and a gluten-free gochujang (check the label — many contain wheat). For extra heat, stir ½ teaspoon gochugaru into the glaze. Serve over noodles or tuck into lettuce cups instead of rice.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
