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    Home Β» Recipes Β» Grilled King Oyster Mushroom Steaks (Vegan + Gluten-Free)

    Grilled King Oyster Mushroom Steaks (Vegan + Gluten-Free)

    Jul 28, 2020 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 28 Comments

    2584 shares
    Jump to Recipe >
    Marinated Grilled King Oyster Mushrooms Recipe Pin

    These grilled king oyster mushroom steaks are the perfect vegan addition to any barbecue. Delicious and gluten-free, they're also great when pan-fried.

    King Oyster Mushroom Steaks on Grill

    Meaty king oyster mushrooms are an ideal vessel for the garlic, ginger, soy sauce, and sesame oil in this marinade. They turn crispy and golden on the outside, while the flesh on the inside remains soft and tender.

    Don't worry if you don't have king oyster mushrooms – you can use the marinade for other mushrooms such as portobellos, or veg such as sliced aubergine.

    Looking for more tasty vegan BBQ food? Check out these recipes for grilled tofu skewers, grilled tempeh with sesame-lime marinade, and teriyaki grilled aubergine.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Test notes πŸ“
    • What are they? πŸ„
    • Taste πŸ˜‹
    • Cultivation 🧺
    • Where to buy πŸ›’
    • Nutrition 🌱
    • Ingredients πŸ“‹
    • Marinate πŸ‹
    • Grill πŸ”₯
    • Pan-fry 🍳
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • More ideas πŸ’‘
    • Recipe πŸ‘¨β€πŸ³

    Recipe testing notes

    Marinating time: I find that anywhere from 15-30 minutes is a good window for marinating mushrooms.

    Cooking time: This will vary slightly depending on the type of barbecue/grill and the cooking temperature.

    Garlic & ginger: You want the garlic and ginger to be very finely chopped or minced, almost to a paste. On that note, you could also use shop-bought pastes.

    Heat: I like to include the chilli seeds, but you can remove these if you don't like the heat.

    Seasoning: I find that the salty tamari/soy sauce and other aromatics provide tonnes of flavour, but feel free to add any additional seasonings you like.

    Grilled King Oyster Mushrooms with Salad

    What are king oyster mushrooms?

    The king oyster mushroom, or pleurotus eryngii, is a large edible mushroom and the largest species in the oyster mushroom family. Featuring a thick white stem and small, slightly brown cap, it is prized for its meaty texture.

    In recent years, king oyster mushrooms have surged in popularity as a meat replacement in vegan and vegetarian cooking. They can also be used to mimic the texture of scallops, as seen in this recipe for the ultimate vegan fish pie.

    What do they taste like?

    King oyster mushrooms have a very mild umami taste, making them the perfect vessel for strong flavours such as the garlic, ginger, and soy sauce in this recipe.

    Some say that king oysters have a subtle woody and seafood-like taste, which may explain the English name of 'oyster' mushrooms. I've never really noticed a seafood taste myself, and you certainly shouldn't let that put you off trying them.

    Marinated King Trumpet Mushrooms Grilling Close-Up

    Where do king oyster mushrooms grow?

    King oyster mushrooms are native to the Mediterranean, Middle East, and North Africa, but the largest producers these days are the East Asian countries of China, South Korea, and Japan.

    It's also becoming increasingly popular to grow these mushrooms (and others) at home.

    King Oyster Mushrooms a.k.a. King Trumpet Mushrooms

    Where can I buy them?

    Here in the UK, I tend to buy king oyster mushrooms from a local international supermarket. I've also noticed them starting to appear on the shelves in larger supermarket stores.

    If you're not sure where to find them, I'd start by asking in a local wholefoods/organic/international store or by doing a little research online.

    Are king oyster mushrooms healthy?

    Edible mushrooms are virtually fat-free, low in calories, and contain varying degrees of protein and fibre.

    They’re good sources of minerals such as selenium, copper, magnesium, and phosphorous, with anti-inflammatory properties that help to boost the immune system.

    Most of the fat in this recipe comes from the sesame oil in the marinade. You can cut this out if you like, but it adds delicious flavour and helps prevent the mushrooms from sticking to the grill.

    What you'll need

    To make these delicious marinated grilled mushrooms, you'll need:

    • King oyster mushrooms (a.k.a. king trumpet mushrooms)
    • Tamari (or regular soy sauce if it doesn't need to be gluten-free)
    • Sesame oil for its delicious nutty flavour
    • Aromatics in the form of garlic, ginger, and fresh chilli
    • Lime juice for a citrus zing in the marinade
    Ingredients for King Oyster Mushroom Recipe

    How to marinate king oyster mushrooms

    Marinating the mushrooms before cooking is a great way to permeate them with the aromatic flavours. It also removes some of the moisture, giving them a meatier texture.

    In a large freezer bag or bowl, mix together all of the ingredients apart from the mushrooms. The great thing about a freezer bag is that you can use your hands to combine everything without any mess.

    King Oyster Mushrooms in Marinade

    Cut each mushroom lengthways into three slices, then add these to the marinade bag/bowl.

    Take a couple of minutes to coat the mushrooms evenly in the marinade, then leave for approx. 15 minutes on the work surface or in the fridge.

    Again, a freezer bag makes it easy to move everything around and you can use the zip seal to help trap the flavour. If using a bag, remember to wash it out and reuse in future!

    How to grill king oyster mushrooms

    Preheat the barbecue/grill to a medium heat (not scorching hot or else the mushrooms will quickly burn and/or dry out).

    Grill Marks on King Oyster Mushroom Steaks

    Add the mushroom slices and cook for approx. 5 minutes on each side, doing this in batches if necessary.

    The mushrooms should be golden on both sides with slightly crispy edges and char marks.

    King Oyster Mushrooms Grilling on Barbecue

    How to pan-fry king oyster mushrooms

    To pan-fry these mushrooms you'll probably have to cook in batches. Heat a small amount of cooking oil in a pan on medium heat and add the mushroom slices, avoiding any overlaps.

    Cook for 3-4 minutes on either side, or until both sides are golden with slightly crispy edges. Transfer to a plate and repeat with the remaining mushrooms.

    Serving suggestions

    Enjoy these mushrooms as part of a larger barbecue meal, either as a main or side. I like to garnish them with sesame seeds and fresh herbs such as coriander or parsley.

    You could enjoy along with salads such as:

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    Or other serving suggestions such as:

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    Recipe FAQ

    Is this recipe gluten-free?

    The tamari used in this recipe is a variant of soy sauce that’s usually gluten-free. If you need this recipe to be 100% gluten-free, make sure you use tamari or a GF soy sauce that's labelled as such.

    Can I prepare these in advance?

    You can certainly prepare these in advance and store in the fridge before cooking – just be aware that the mushrooms will become softer the longer they sit in the marinade.

    Can I use the marinade for other mushrooms?

    This marinade works well with lots of other ingredients. If you can't get your hands on king oyster mushrooms then portobello mushrooms are a great substitute. You can also use the marinade for vegetables such as sliced aubergines, which will really absorb all the flavours.

    How long will these keep in the fridge?

    You can store the cooked mushrooms in the fridge for up to a week. For the best results, store in a resealable bag or container.

    Can I freeze them?

    I'd avoid doing this, as freezing can affect the texture and the defrosting process will draw out a lot of the moisture (in this case, all that delicious marinade). If you really want to freeze the cooked mushrooms, store in a resealable bag or container and freeze for up to six months.

    Variations and tips for king oyster mushroom steaks

    • Leftover marinade: If you have leftover marinade, don't throw that stuff away! Use it in a stir-fry, soup, or stew, or recycle it with more soy sauce and sesame oil to then marinate something else.
    • Quantity: Four mushrooms will provide twelve thin mushroom 'steaks'. This is a nice amount for two main servings, or can provide many more servings as a side. I've noticed UK supermarkets selling these in packs of three, which would also do as a main for two people (eight or nine slices).
    • Reuse your freezer bag: If using a freezer bag for the marinade, remember to wash it out and reuse in future. We keep one at home that we wash and reuse every time we cook something like this. Note that acidic ingredients may weaken the bag over time, but you should be able to get at least a few uses out of it.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

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    You can also check out my full list of vegan barbecue recipes.

    Full recipe

    Vegan King Oyster Mushroom Steaks

    Grilled King Oyster Mushroom Steaks (Vegan + Gluten-Free)

    The Pesky Vegan
    These grilled king oyster mushroom steaks are the perfect vegan addition to any barbecue. Delicious and gluten-free, they're also great when pan-fried.
    5 from 9 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Marinating Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Side Dish, Starter
    Cuisine Barbecue, Gluten-free, Vegan
    Servings 2
    Calories 146 kcal

    Ingredients
     

    • 4 king oyster mushrooms (approx. 10 oz / 300 g)
    • 2 tablespoons tamari (or soy sauce if not GF)
    • 1 tablespoon sesame oil
    • 2 cloves garlic, minced or finely chopped
    • 1 inch piece of ginger, minced or finely chopped
    • 1 fresh chilli, finely chopped
    • Juice of half a lime
    Prevent your screen from going dark

    Instructions
     

    Marinade

    • In a large freezer bag or bowl, mix together all of the ingredients apart from the mushrooms. The great thing about a freezer bag is that you can use your hands to combine everything without any mess.
    • Cut each mushroom lengthways into three slices, then add these to the marinade bag/bowl. Take a couple of minutes to coat the mushrooms evenly in the marinade, then leave for approx. 15 minutes on the work surface or in the fridge. Again, a freezer bag makes it easy to move everything around and you can use the zip seal to help trap the flavour.

    BBQ/grill

    • Preheat the barbecue/grill to a medium heat (not scorching hot or else the mushrooms will quickly burn and/or dry out). Add the mushroom slices and cook for approx. 5 minutes on each side, doing this in batches if necessary. The mushrooms should be golden on both sides with slightly crispy edges and char marks.
      🌱 Serving suggestions >
      πŸ“Έ See recipe steps >
      πŸ“– Table of contents >

    Pan-fry

    • To pan-fry these mushrooms you'll probably have to cook in batches. Heat a small amount of cooking oil in a pan on medium heat and add the mushroom slices, avoiding any overlaps. Cook for 3-4 minutes on either side, or until both sides are golden with slightly crispy edges. Transfer to a plate and repeat with the remaining mushrooms.
    Rate this recipe πŸ‘‡

    Notes

    Leftover marinade: If you have leftover marinade, don't throw that stuff away! Use it in a stir-fry, soup, or stew, or recycle it with more soy sauce and sesame oil to then marinate something else.
    Quantity: Four mushrooms will provide twelve thin mushroom 'steaks'. This is a nice amount for two main servings, or can provide many more servings as a side.
    Marinating time: I find that anywhere from 15-30 minutes is a good window for marinating mushrooms. You could also prepare them further in advance – just be aware that the mushrooms will probably become softer over time.
    Cooking time: This will vary slightly depending on the type of barbecue/grill and the cooking temperature. It's best to check the mushrooms after a few minutes to see if they've turned golden underneath.
    Gluten-free: Tamari is a variant of soy sauce that’s usually gluten-free. If this recipe needs to be 100% gluten-free, make sure you use tamari or a GF soy sauce.
    Storage: You can store the cooked mushrooms in the fridge for up to a week. While it's possible to freeze the mushrooms, I'd avoid this as it'll affect the texture and taste.
    See recipe testing notes and recipe FAQ sections for more info.
    Β 
    * The nutrition info below is for one serving, based on a total of two servings (this will vary depending on whether it's a main or side).

    Nutrition

    Calories: 146kcalCarbohydrates: 16gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 1036mgPotassium: 782mgFiber: 4gSugar: 3gVitamin A: 286IUVitamin C: 36mgVitamin D: 1Β΅gCalcium: 5mgIron: 3mg
    Nutrition Facts
    Grilled King Oyster Mushroom Steaks (Vegan + Gluten-Free)
    Amount Per Serving
    Calories 146 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 1036mg45%
    Potassium 782mg22%
    Carbohydrates 16g5%
    Fiber 4g17%
    Sugar 3g3%
    Protein 8g16%
    Vitamin A 286IU6%
    Vitamin C 36mg44%
    Vitamin D 1Β΅g7%
    Calcium 5mg1%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword bbq king oyster mushrooms, grilled mushrooms, grilled trumpet mushrooms, king oyster mushroom recipes, vegan barbecue
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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    Reader Interactions

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      Recipe Rating




    1. Jo

      April 14, 2023 at 8:58 am

      5 stars
      Absolutely delicious. Even my meat eaters look forward to your yummy marinated king oyster mushrooms

      Reply
      • The Pesky Vegan

        April 24, 2023 at 10:31 pm

        Good stuff, glad you enjoyed it!

        Reply
    2. Eric

      July 27, 2022 at 10:07 pm

      5 stars
      Excellent recipes!! My wife wasn’t sure about it until she tastes it. She definitely LOVE it!! She said: β€œit’s the best mushrooms dishes she ever ate.
      You can be sure this one will be printed.
      Thanks!!

      Reply
      • The Pesky Vegan

        July 28, 2022 at 8:54 pm

        Wow that's great feedback, glad you enjoyed it and thanks for the review!

        Reply
    3. George Zsebe

      February 23, 2022 at 10:37 pm

      I marinated some king trumpet and enoki mushrooms overnight using this recipe and then grilled them.

      Unfortunately, I found the flavor of the end result lacking in balance and being too acidic.

      We'll be sticking to steaming the mushrooms on the grill en papillotte with butter and soy sauce before taking them out and grilling them.

      Thank you for sharing though! ^_^

      Reply
      • The Pesky Vegan

        February 27, 2022 at 3:55 pm

        Hi George, thanks for your comment. As I've said in the recipe post, the ideal time for marinating is 15-30 minutes, not overnight. By marinating overnight in a marinade that includes lime juice, it's perhaps not surprising that you found the end result too acidic.

        Reply
    4. Jo

      February 11, 2022 at 9:58 pm

      When my Imperfect Food box arrives on Wednesday I will be having these Wednesday night. Sound really good

      Reply
      • The Pesky Vegan

        February 13, 2022 at 9:44 am

        Great - let me know how you get on!

        Reply
      • Rachel

        April 16, 2023 at 9:27 am

        5 stars
        Nice recipe! I scaled down the servings in half and used lemon juice instead. Delicious as a side or main.

        Reply
        • The Pesky Vegan

          April 24, 2023 at 10:34 pm

          Cheers for the review!

          Reply
    5. Jackie

      November 15, 2021 at 3:28 am

      This was an amazing recipe! My father in law loved it! I found this recipe on a whim as I wasn’t looking for any specific way to marinade my oyster mushrooms, but am so glad I stumbled upon your website. I’ll be browsing through your recipes for more inspiration!

      Reply
      • The Pesky Vegan

        November 15, 2021 at 12:00 pm

        Happy to hear you found the blog, plenty to explore around here!

        Reply
    6. Shellie

      September 24, 2021 at 12:29 am

      5 stars
      Absolutely delicious. Thanks for a keeper.

      Reply
      • The Pesky Vegan

        September 25, 2021 at 2:06 pm

        Glad you enjoyed Shellie, thanks very much for the review!

        Reply
    7. Shanghai Sam

      September 21, 2021 at 10:49 am

      Pls include instructions for baking them

      Reply
      • The Pesky Vegan

        September 23, 2021 at 3:05 pm

        Hi there, I'd suggest baking in a pre-heated oven (200Β°C / 400Β°F) for approx. 15-20 minutes or until golden and crispy, flipping over half way through cooking.

        Reply
        • Shanghai Sam

          September 23, 2021 at 4:58 pm

          5 stars
          Thanks so much! I did bake them as you suggested, and they were delicious. I used the leftover marinade for pork cutlets (stir fry) the following night which was also amazing.

          Reply
          • The Pesky Vegan

            September 25, 2021 at 2:05 pm

            Great to hear, thanks for the review!

            Reply
        • Jan

          March 13, 2024 at 2:06 pm

          Hi Alistair,
          I've been wanting to try the King Oyster mushrooms for a while and found your recipe, which looks great. Do you think it would work well in the air fryer instead of the grill, please?

          Reply
          • The Pesky Vegan

            March 25, 2024 at 11:58 am

            Hi Jan, sorry for the delay in responding! I haven't tried it myself, but I do have an air fryer that I use regularly and I see no reason why it wouldn't work (they're also nice pan-fried). Hope you enjoy!

            Reply
    8. Barbara

      September 04, 2021 at 2:37 am

      5 stars
      Even my carni husband ate all of his, my vegetarian son ate all of his, as well. As the vegan in the family, I loved it! I was told to fix again as they liked it so much. Rare form my hubby!

      Reply
      • The Pesky Vegan

        September 06, 2021 at 10:39 am

        Yep we love king oyster mushrooms, glad you all enjoyed and cheers for the review!

        Reply
    9. Kimberlie

      July 17, 2021 at 8:42 pm

      5 stars
      This so delicious! I've never had King Oyster mushrooms and usually use Portobello mushrooms. I used a Foreman grill and it was so quick and easy. Next time I will try the air fryer. Thank you for the recipe.

      Reply
      • The Pesky Vegan

        July 18, 2021 at 8:53 am

        Glad you enjoyed and thanks very much for the review! I don't actually have a Foreman-style grill myself but sounds great!

        Reply
    10. CYN

      May 19, 2021 at 11:20 am

      5 stars
      Nice marinade. Air frying at 200C for 20mins also worked for me.

      Reply
      • The Pesky Vegan

        May 20, 2021 at 5:00 pm

        Glad you enjoyed, I'll need to try them in the air fryer myself at some point - thanks for the review!

        Reply
    11. Vicky

      October 04, 2020 at 1:04 pm

      5 stars
      Absolutely loves these. I tried them on the bbq and they are delicious. Thanks Pesky πŸ™‚

      Reply
      • The Pesky Vegan

        October 05, 2020 at 8:58 am

        Cheers Vicky!

        Reply

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