How to Cook King Oyster Mushrooms 3 Ways – Vegan
Mushrooms are one of my absolute favorite foods because not only are they delicious, versatile, and healthy, but they are darn cute too!
Seriously, I just love the way they look, and when you take a bunch of King Oyster or King Trumpet mushrooms out of the package, they just look like they should just be dancing around the room! No, I’m not talking about that kind of mushroom, but there’s just something about them….
In any case, King Oyster/King Trumpet Mushrooms are super easy to cook into something super delicious that can easily take the place of meat or seafood in a lot of recipes. Today, I am sharing 3 of my current favorite recipes with you.
Here are the 3 recipes for how to cook King Oyster Mushrooms:
- King Oyster Mushroom Scallops with Vegan Pasta Alfredo
- King Trumpet Mushrooms in Buttery Herb Sauce
- King Oyster Mushroom Chick-un Noodle Soup
What is the difference between King Oyster and King Trumpet Mushrooms?
When I first decided I wanted to try vegan scallops, I had to first find some King Oyster Mushrooms. I had never tried them before, but I knew that my local natural food store carried them. Well, it turned out they were actually King Trumpet Mushrooms, but I tried them anyway.
I was very happy with the taste and texture of the Trumpet mushrooms, but they didn’t have quite the right shape for what I was trying to achieve. The stems just weren’t quite consistently thick enough. I searched high and low, and finally found some actual King Oyster mushrooms at an Asian market.
They did look a little different, they were definitely more consistent in shape, but they really didn’t taste any different. So how different are they really?
It turns out, that both the King Oyster and the King Trumpet varieties are actually both oyster mushrooms. They do look a bit different, and in my opinion, the Trumpet type actually looks more like a regular oyster mushroom, only bigger. Just go with whatever is easier to find.
Can you eat the whole mushroom?
Yes! You can definitely eat the entirety of the mushroom, although I do cut the very bottoms off and use them in soup stock. The stem is actually the most versatile part of these mushrooms and is the star in all 3 of my recipes!
Are King Oyster Mushrooms good for you?
Again, Yes! Mushrooms in general have all kinds of health benefits, and King Oyster mushrooms are no different! They are full of protein and vitamins such as niacin, riboflavin, pantothenic acid, folate, B6, selenium, and thiamin.
How do you cook King Oyster Mushrooms?
King Oyster mushrooms can be cooked in a variety of ways and are an excellent replacement for meat in many recipes. The most common (and delicious) way to make them is by searing them in oil or butter (vegan in this case), then cooking them in a delicious wine sauce loaded with garlic and herbs. I will be showing you 2 different ways to do this and they are both super tasty and decadent!
When cooking them this way, you will want to score each piece with a knife – basically just making small cuts in the surface so that they more readily absorb whatever flavors you are marinating or cooking them in.
My third recipe uses King Oyster mushrooms as a replacement for chicken in my Chick-un Noodle soup. The mushrooms shred very easily with a fork and end up looking very much like shredded chicken! They are absolutely delicious in this soup and you will never miss the meat!
Make sure you watch the video so you can see exactly how to do it.
If you try any of these recipes, please leave a comment and let me know what you think. I would love your feedback so that I can provide you with the best recipes possible!
Here are some other recipes you might enjoy:
King Oyster Mushroom Scallops | Vegan
The look of real scallops and the flavor of the sea come together in these tasty bites made with King Oyster mushrooms. Pair with Vegan Pasta Alfredo for a dinner with someone special.
Ingredients
- 1 package King Oyster Mushrooms about 4-5 mushrooms
- 2 tbsp vegan butter
- 1 tbsp chives finely chopped
- 2 cloves garlic finely minced
- 2 tbsp Mirin (Japanese rice wine) or white wine
- 1 tbsp Trader Joe's Furikake seasoning or a mix of seaweed flakes, sesame seeds, salt
- salt and pepper to taste
For the Vegan Pasta Alfredo
- 8 oz spaghetti or pasta of your choice
- 12 oz silken or soft tofu
- 2-3 cloves roasted garlic
- 1 tbsp chives chopped
- 1 tbsp lemon juice
- 1 tsp Trader Joe's Umami seasoning (optional but tasty!)
- salt and pepper to taste
- more chives and a squeeze of lemon for garnish
- 2 cups fresh spinach leaves optional
Instructions
To cook the vegan scallops
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Slice the mushrooms into ¾” – 1” slices to make scallop-sized pieces. Score the “scallops” in a criss-cross design with a knife on each of the flat sides. This will help them absorb more flavor.
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Melt the butter in a skillet on medium heat and place the “scallops” in it to brown on one side. When they are golden brown on the bottom, flip them over to brown on the other side.
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While they are cooking, sprinkle them with the Furikake,salt and pepper, and chives. Once they are browned, add the Mirin and let them cook a few more minutes to absorb the flavors. Put on a plate and set aside while you sauce up the pasta.
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Don't put that pan in the sink! You will use it for the pasta next and we don't want to miss out on the extra flavor!
To make the Vegan Pasta Alfredo
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Set a large pot of salted water to boil while you make the Alfredo sauce.
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In a blender or food processor, place the tofu, lemon juice,roasted garlic, chives, salt and pepper, and Umami seasoning. Blend until smooth.
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When you drain the pasta, be sure to save some of the pasta water. You will probably need it to thin out the Alfredo sauce a bit.
Add the drained pasta back into the pan the you cooked the scallops in. Add the Alfredo sauce and stir into the pasta, adding a little pasta water as needed.
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To serve this, I create a bed of spinach leaves, top it with the pasta, add the Vegan Scallops, and garnish with a squeeze of lemon juice and more chives.
Enjoy!
King Trumpet Mushrooms in Buttery Herb Sauce
Rich and buttery, these King Trumpet Mushrooms are truly magical!
Ingredients
- 1 package King Trumpet mushrooms 4-5 mushrooms
- 2 tbsp vegetable oil or vegan butter
- 2 tbsp vegan butter
- 1/2 cup good quality white wine
- 2 tbsp fresh chives finely diced
- 2 cloves garlic finely minced
- salt and pepper to taste
Instructions
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Slice the mushrooms into ¾”-1” pieces. Score the larger pieces with a knife. Add the vegetable oil or vegan butter to a skillet on medium heat and fry the mushrooms until they are golden on each side.
When they are golden brown, remove them from the pan onto some paper towels to absorb the excess oil and set aside.
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In the same pan, melt the vegan butter and add the chives,garlic, salt, and pepper. Sautee for a couple of minutes before adding the wine. Cook until the wine has reduced and emulsified to create a creamy sauce. Add the mushrooms back in and cook for 3-5 minutes.
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Serve with pasta or rice, potatoes, salad, or vegetables.
King Oyster Mushroom Chick-un Noodle Soup
King Oyster Mushrooms replace chicken in this delicious vegan take on a classic soup.
Ingredients
- 2-3 King Trumpet or King Oyster mushrooms large
- 1-2 tsp vegetable oil
- 2 green onions (scallions)
- 3-4 cloves garlic
- 2-3 medium carrots
- 3 celery stalks
- 8 cups water
- 2 chicken flavored plant-based bouillon cubes or 2 tsp. Better than Bouillon (chicken flavored)
- 2 tsp oregano and/or thyme or marjoram
- 1 tbsp fresh or dried basil
- 1 cup pasta of choice I like cavatappi or rotini
- 1 cup kale chopped
- 1 tbsp fresh or dried parsley
- Black pepper and salt to taste
Instructions
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Shred the mushrooms with a fork to create the shredded “chick-un”. Set aside.
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Add the oil to a large stock pot on medium heat. Add the onions, garlic, carrots, celery, oregano, and basil, and sautee until the onions and garlic start to soften and everything is fragrant (about 5 minutes).
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Add the water and the bouillon cubes or paste. Cover and let simmer for 10-15 minutes before adding the mushrooms and the pasta. Simmer for another 5 minutes and then add the kale, parsley, and black pepper and simmer an additional 5 minutes. You can add more salt to taste but the bouillon is salty so you may not need more.
Serve with some delicious, crusty bread.
