Soy-Glazed King Mushrooms

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10 min


20 min



Soy-Glazed King Mushrooms

(Produced by Aimee Nishitoba; photography by Erik Putz; food styling by Eshun Mott; Prop styling by Christine Hanlon)

A salty-sweet garlic and honey soy sauce glaze pairs perfectly with meaty king mushrooms, making a dish packed with umami.


  • 400 g large whole king mushrooms , about 4 to 5
  • 2 tbsp canola oil
  • 3 tbsp unsalted butter
  • 1 tbsp finely chopped ginger
  • 2 garlic cloves , chopped
  • 2 tbsp low-sodium soy sauce
  • 1 tsp honey
  • 1 green onion , thinly sliced
  • 2 tsp sesame seeds , toasted


  1. Cut mushrooms in half lengthwise. Using a sharp knife tip, score the cut side of mushrooms in a deep cross-hatch pattern without cutting through.
  2. Heat a large cast iron pan (or other heavy frying pan) over medium-high. Add oil and swirl to coat. Add mush- rooms, cut-side down, in a single layer. Cook, pressing down on mushrooms occasionally, until bottoms are golden brown, about 5 min.
  3. Flip mushrooms. Cook until tender, about 2 more min. Push mushrooms slightly to one side of pan. Add butter, ginger and garlic to other side. Cook about 20 sec, then remove pan from heat. Add soy and honey. Stir until mushrooms are well coated. Season with pepper. Transfer to a platter. Sprinkle with green onion and sesame seeds.

Fungi facts

Look for firm, dry mushrooms that are free of blemishes. Store in a paper bag (which allows air flow) in your refrigerator crisper for 5 to 7 days. Brush off any dirt with a paper towel before using.