‘Teriyaki’ King Oyster Mushrooms

‘Teriyaki’ King Oyster Mushrooms


At Acid League, we pride ourselves on our love of adventure and experimentation. We’re known to tinker with ingredients, mix flavors that “shouldn’t” be combined, and randomly happen upon creations that we later realize we can’t live without. 

It’s in this spirit that most of these recipes were concocted—guided by imagination over exact measurement. Our goal is to inspire home cooks to do the same, and we hope readers use these recipes as a starting point instead of a precise rulebook to be followed. 

Have fun and enjoy culinarily coloring outside the lines!

Using All The Alliums.

Presenting the meatiest (and easiest) mushroom dish you've ever tried—imagine a teriyaki chicken without the chicken. Seared in our All The Alliums sauce, these ultra-beefy, salty-sweet king oysters more than live up to their name. Perfect as a side, paired with salmon and rice, or topping a bowl of congee.

‘Teriyaki’ King Oyster Mushrooms



Oyster mushrooms, sliced to 1/3-inch thickness

8-10 tbsp

Acid League All The Alliums

3-4 tsp

Toasted sesame oil

1 tbsp

Brown sugar

4 tbsp


3 tbsp

Olive oil



  1. Melt butter and mix with olive oil. 
  2. Evenly distribute mushrooms in a single, even layer. (TIP: If mushroom slices do not all fit in one pan, use a proportionate amount of the other ingredients and cook in batches.)
  3. Mix sesame oil and All the Alliums. Pour mixture over the mushrooms, and then mix in the pan gently to evenly distribute liquid around mushrooms.
  4. Place lid on pan and allow mushrooms to steam over medium heat for about 8 minutes, until softened and slightly translucent. 
  5. Add brown sugar and mix into liquid that’s emerged from mushrooms. Place lid back on and allow to sear for about 5 minutes. 
  6. Remove lid and flip mushrooms. Sear the remaining side on high heat until desired color is reached (about 4 minutes).

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