Asian marinated king oyster mushrooms

Asian marinated king oyster mushrooms

The meat for vegetarians! King oysters have little taste themselves, so when marinated in this flavour packed sauce, they are taken to a whole new level! Alternatively, they are lovely with garlic and butter on toast. My stomach is rumbling as I think of them!

Here, I have teamed them up with turmeric fluffy rice and fresh broccolini from my garden, with a little melted butter. When it’s that fresh, there is nothing like simplicity – let the greens shine!

You can serve the mushies with any asian greens, or even some edamame.


4 large king oyster mushrooms

4 tbsp organic tamari
4 tbsp rice wine vinegar
1 tbsp organic coconut sugar
2 small garlic cloves finely diced (or 1 large one)
1 tbsp sesame oil
pinch white pepper
green onion finely sliced
black sesame seeds
rice bran oil

to serve
steamed white rice *add 1/2 tsp turmeric whist cooking and a little sea salt
cooked broccolini *add a little nob of butter + course sea salt


Slice the king oyster mushrooms into 5 thin slices each (lengthways).

Add all of the marinade ingredients to a glass bowl. Stir well.

Add the slices of oyster mushrooms to the marinade, cover and pop in the fridge for at least 2 hours.

Add a little rice bran oil to a large frypan over a medium heat. Add the mushrooms in two batches and cook until caramelised on both sides (approx 8 mins cooking time). Don’t overcook, as they tend to become rubbery in texture. Add the remaining marinade at the end of cooking and reduce slightly.

Serve in bowls with the turmeric rice and broccolini. Drizzle the marinade sauce over the mushrooms.

Scatter with black sesame + sliced green onions.


I’d LOVE to know what you’re cooking – if you have tried one of my recipes, I welcome feedback! Thank you for following me.

Much love,

Kristy x


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