You are here

Sautéed King Oyster Mushrooms Recipe


The other day, I had a massive craving for oyster mushrooms.

Nothing wrong with having a small mountain of sautéed King oyster mushrooms for lunch, right?

Oyster mushrooms are abundant in healthy protein, B vitamins, potassium, and fiber.

I find they are best cooked briefly over medium-high heat to bring about slight caramelization and to seal in their rich flavour.

I typically heat coconut oil or olive oil to a medium-high temperature, toss in sliced King oyster mushrooms, leave them alone for a minute or two, then toss and add in a generous handful of sliced green onions. After another couple of minutes, I season with sea salt and freshly cracked black pepper before serving and devouring.

If you're ever feeling in need of substantial replenishment after a strenuous day, try serving sautéed oyster mushrooms over a bed of steamed rice.


Join more than 80,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 4.9 (23 votes)
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Enter the characters shown in the image.


Will definitely try the recipe - looks so easy and so good.

Tried it this evening with baby portobellos because I couldn't get oysters. Delicious and satisfying and filling all by itself. Followed the instructions exactly and they were perfect. The recipe is going to be a staple for me from now on and I'm looking forward to also trying it over rice or soba noodles. Thanks, Dr. Kim.