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Scored king oyster mushrooms with a teriyaki glaze.

Teriyaki King Oyster Mushrooms

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  • Author: erin wysocarski
  • Total Time: 1 hour 20 minutes
  • Yield: 1 cup sauce
  • Diet: Vegan


These teriyaki mushrooms are a delicious and easy vegan dish featuring king oyster mushrooms. With a savory, umami-rich homemade teriyaki glaze, this recipe is perfect for a quick weeknight dinner or an impressive side dish. Serve with rice and bok choy for a complete meal.


for the teriyaki glaze

  • 1 cup brown sugar
  • 1 cup mirin
  • 1/8 cup sake (omit if you like – you’ll get a thicker sauce once it cools)
  • 1/2 cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced ginger

for the king oyster mushrooms

  • 4 large king oyster mushroom stems
  • 1 cup vegetable broth
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hoisin sauce
  • neutral oil, like canola or grapeseed
  • sliced scallions, for serving
  • white and black sesame seeds, for serving


to make the teriyaki sauce

  1. Whisk the brown sugar, mirin, sake and soy sauce in a bowl. Set aside.
  2. Warm the toasted sesame oil in a small saucepan over medium heat. Add in the ginger, making sure it’s coated well with the oil. Saute for 1 minute only.
  3. Pour the contents of the bowl into the saucepan, whisking it initially to dissolve the sugar. Once it comes to a small boil, reduce the heat to its lowest setting. Allow to reduce for 30-35 minutes, whisking it occasionally, then remove from the heat.
  4. Chill the teriyaki sauce to allow it to thicken before using. If it becomes too thick (it will be thicker if you did not use sake), a few seconds in the microwave will loosen it up enough to pour.

to prepare the king oyster mushrooms

  1. Slice them lengthwise, then score them by slicing diagonal lines down the length, then crosshatching them in the opposite direction.
  2. Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over.
  3. Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down. Be careful, the mushrooms may sputter a bit when they hit the pan, so use caution. Check them after a minute or two. Once they have a nice, deep color, flip and allow to sear on the other side.
  4. Transfer to serving plates and drizzle with the desired amount of teriyaki sauce. These mushrooms are great served with a side of bok choy and rice!



Store leftover teriyaki mushrooms in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat until warmed through.

Prep in Advance:

Make the teriyaki sauce ahead of time and store it in the fridge. This not only saves time but also allows the flavors to deepen and the sauce to thicken.

Perfect Sear:

Ensure your skillet is hot before adding the mushrooms to get a perfect sear. Avoid overcrowding the pan to ensure even cooking.

Customizing the Sauce:

Adjust the sweetness or saltiness of the teriyaki sauce to your liking by adding more brown sugar or soy sauce.

Texture Boost:

If you like a bit of crunch, add some toasted sesame seeds or chopped green onions on top before serving.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Lunch, Dinner
  • Method: Scored, Seared
  • Cuisine: Japanese