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Golden scored king oyster mushrooms with garlic glaze, rice, cucumber and carrot in a green bowl.
Rachelle Johnson

Garlic-Butter King Oyster Mushrooms with Rice

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Thick king oyster mushroom slices sear to a golden edge, then take on garlic, plant-based butter and a light maple-tamari glaze. Serve over rice with carrot, cucumber, sesame and green onion for a bowl full of savory richness and fresh crunch. A roomy skillet gives the mushrooms the contact they need to brown.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mushroom Base
  • 4 large king oyster mushrooms cut into thick rounds or lengthwise strips
  • 2 tablespoons olive oil
  • 2 tablespoons plant-based butter vegan and gluten-free
  • 4 cloves garlic minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
Savory Glaze
  • 3 tablespoons gluten-free tamari prefer reduced-sodium
  • 1 tablespoon pure maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons water for the slurry
  • 1 teaspoon sesame oil
Rice & Toppings
  • 2 cups cooked jasmine or basmati rice warm; cooked rice is the starting ingredient
  • 2 green onions sliced
  • 1 tablespoon sesame seeds
  • 1 cup carrots shredded
  • 1 cup cucumber sliced

Equipment

  • large skillet
  • knife
  • cutting board
  • small bowl
  • whisk
  • measuring cups and spoons

Method
 

  1. Pat the mushroom slices dry. Whisk the tamari, maple syrup and rice vinegar in a small bowl. Separately stir the cornstarch with the 2 tablespoons water.
  2. Heat the olive oil in a large skillet over medium-high heat. Arrange the mushrooms in one layer, working in batches if needed. Cook undisturbed for 3–4 minutes until golden, then turn and cook for about 3 minutes more.
  3. Reduce the heat to medium. Add the plant-based butter, garlic, smoked paprika, pepper and salt. Toss and cook for 2–3 minutes until fragrant; do not let the garlic burn.
  4. Pour in the tamari mixture and let bubble gently for 1–2 minutes.
  5. Stir the cornstarch slurry again, add it to the skillet and cook, stirring, until the glaze thickens and coats the mushrooms, about 1 minute. Finish with the sesame oil.
  6. Divide the warm cooked rice among four bowls, about 1/2 cup each. Add the glazed mushrooms, carrots, cucumber, green onions and sesame seeds. Serve promptly.

Nutrition

Calories: 318kcalCarbohydrates: 39gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 1136mgPotassium: 693mgFiber: 5gSugar: 7gVitamin A: 5741IUVitamin C: 5mgCalcium: 68mgIron: 3mg

Notes

Vegan ingredients: Use plant-based butter and pure maple syrup. Dairy butter and honey are not the defaults or vegan alternatives in this recipe. Check butter, tamari and other packaged ingredients for vegan and gluten-free suitability.
Allergens: Contains soy from tamari and sesame from the oil and seeds. Plant-based butter may contain additional allergens; read its label. Coconut aminos change the flavor and sodium, and do not guarantee a soy-free dish unless every ingredient is reviewed.
Browning: Dry the mushrooms and avoid crowding the pan. King oyster rounds and lengthwise strips both work; the goal is a golden surface and tender interior, not a brittle fried shell.
Timing and rice: The 35-minute estimate starts with cooked rice. Cooking rice from dry adds the package cooking time unless done ahead. Mushroom batches may also add time.
Storage: Refrigerate rice, mushrooms and toppings promptly in separate shallow containers at 40°F (4°C) or colder; use within 3–4 days. Reheat rice and mushrooms to 165°F (74°C), then add fresh toppings. Do not leave cooked rice at room temperature over 2 hours, or 1 hour above 90°F (32°C).

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