⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Recipe · Mushroom 101

King Oyster Yakitori with Tare Glaze

Vegan

Thick King Oyster stems cut into chunks, threaded on skewers, grilled or broiled with a sticky soy-mirin tare. Restaurant-grade izakaya appetizer; about 25 minutes start to finish.

10min Prep
15min Cook
25min Total
Makes 6 skewers Yield
Easy Difficulty
King Oyster Yakitori with Tare Glaze

    Steps

  1. 1

    Combine all tare ingredients in a small saucepan. Bring to a simmer, then reduce 6-8 minutes until syrupy. Strain into a small bowl.

  2. 2

    Cut the King Oyster stems into 1-inch coins. Thread onto skewers, alternating with scallion pieces.

  3. 3

    Brush all sides with neutral oil. Season very lightly with salt (the tare carries plenty).

  4. 4

    Preheat the broiler to high (or fire up a grill). Place skewers on a foil-lined sheet pan 4 inches from the broiler. Broil 4 minutes.

  5. 5

    Flip. Brush generously with tare. Broil 3 minutes.

  6. 6

    Flip again. Brush again. Broil 2 more minutes — the glaze should be lacquered and the King Oyster edges blackened slightly.

  7. 7

    Plate. Brush once more with tare. Shower with sesame seeds + togarashi.

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Seared King Oyster "Scallops" with Brown-Butter Capers

Thick King Oyster stems sliced into rounds, scored, and seared hard in butter cook into something convincingly scallop-like. The score grips the brown-butter sauce. Restaurant-grade, weeknight-doable.

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Korean-Style King Oyster Bulgogi Bowl

King Oyster stems sliced like flank steak, marinated in a sweet-savory soy-pear-garlic bulgogi, seared hot, piled over rice with a fried egg and quick pickles. Better than the takeout version, no joke.

12 min · View recipe →