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

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.

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.

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.

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.

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.

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

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.

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).

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.

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:

Or other serving suggestions such as:

Recipe FAQ

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.

More vegan recipe ideas

If you liked this recipe, you might also enjoy:

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

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