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Pan-Seared King Oyster Mushrooms

Meaty, tender king oyster mushrooms are pan-seared in garlic-thyme butter then brightened with lemon for a fast vegetarian main or elegant side that satisfies like steak.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Modern vegetarian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound king oyster mushrooms about 6 to 8 medium, cleaned and halved lengthwise
  • 3 tablespoons unsalted butter divided
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/2 teaspoon smoked paprika optional
  • Juice of 1/2 lemon about 1 tablespoon
  • Fresh parsley chopped, for garnish (optional)

Equipment

  • Large cast iron or stainless steel skillet
  • Cutting board
  • Sharp chef's knife
  • Paper towels or clean kitchen cloth
  • Tongs or spatula
  • Measuring spoons
  • Small bowl

Method
 

  1. Gently wipe each mushroom with a damp paper towel to remove dirt, then pat completely dry to ensure a good sear.
  2. Slice each mushroom lengthwise in half, keeping the stem attached so the pieces hold together.
  3. Heat a large skillet over medium-high heat for 2 minutes until a drop of water sizzles on contact.
  4. Add 1 tablespoon olive oil and 1 tablespoon butter; swirl until the butter foams, then lay half the mushroom slices flat-side down without crowding.
  5. Sear undisturbed for 4–5 minutes, flip, and cook another 3–4 minutes until both sides are golden brown and tender; transfer to a plate.
  6. Repeat with another tablespoon butter and the remaining mushrooms, searing for the same times before returning all mushrooms to the skillet.
  7. Reduce heat to medium, add the remaining 1 tablespoon butter, minced garlic, and thyme; stir for 1 minute until fragrant but not browned.
  8. Sprinkle smoked paprika, squeeze in lemon juice, season with salt and pepper, toss to coat, garnish with parsley if desired, and serve immediately.

Notes

For the deepest crust, avoid moving the mushrooms during the initial sear and work in batches so they brown instead of steam.