Dinner Recipes

Grilled King Oyster Mushroom

What excites us about this recipe is that it’s an entire side dish dedicated to the oyster mushroom — jazzed up with loads of aromatics and cut into nice, thick slices, so it can hold its own on a plate. Oysters are hearty (read: a bit chewy). Here, we score them in a light crosshatch and set them to soak in a tamari marinade, ensuring they come off the grill golden brown and wonderfully tender. A sprinkle of Korean chili flakes, sesame seeds, and chives, a squeeze of lemon, and they’re ready to eat. So simple, yet so full of bright heat and rich, deeply satisfying umami.

Grilled King Oyster Mushroom



Grilled King Oyster Mushroom

Serves: 4


1 lb king oyster mushrooms, cut in half lengthwise
¼ cup tamari
¼ cup Gelson’s 100% California extra-virgin olive oil
6 Tbsp sesame seeds, toasted
6 Tbsp finely chopped chives
1 Tbsp gochugaru Korean chili flakes
1 lemon, cut into wedges


  1. Heat a grill or a grill pan to medium-high heat.

  2. Using a sharp knife, score the cut side of the mushrooms by making shallow cuts in a crosshatch pattern.

  3. In a large bowl, whisk together the tamari and olive oil.

  4. Add the mushrooms and toss to coat. Reserve the extra dressing.

  5. Grill the mushrooms, cut side down, for 4 to 5 minutes, or until they are golden brown. Flip the mushrooms and grill on the other side for another 4 to 5 minutes, or until the mushrooms are tender.

  6. Return the mushrooms to the bowl with the reserved dressing and toss to coat once more.

  7. Transfer the mushrooms to a serving platter and garnish with the sesame seeds, chives, and gochugaru Korean chili flakes. Serve with the lemon wedges.