Grilled King Oyster Mushrooms with Sate Sauce
These Grilled King Oyster Mushrooms with Sate Sauce are flavorful and easy to make. The recipe is gluten-free adaptable.
I have shared my homemade Vietnamese sate sauce (sốt sa tế) on the blog several weeks ago. It is an aromatic and mildly spicy Vietnamese sauce made from lemongrass and chili peppers. Here in Vietnam, bottles of sate sauce are also sold at grocery stores, but I find the homemade one to be more fragrant with a fresher taste. I often use it to marinate all kinds of things. An example is this spicy grilled squid.
Today, I will show you how to grill king oyster mushrooms (also called king trumpet mushrooms) with this fragrant and tasty chili sauce. The grilled mushrooms will turn out flavorful with a meaty and juicy texture – a great meatless addition to your backyard BBQ.
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Cooking Notes
1️⃣ Before grilling the mushrooms, you will need to slice and toss them with the seasonings first. I like to cut them quite thick because they will shrink down a little after being cooked.
I slice the mushrooms lengthwise in the photos, but you can also slice them into rounds, and the textures may be slightly different.
- If we slice them lengthwise, they will come out with a meaty texture.
- If we slice them into rounds, they will have a texture somewhat similar to scallops.
In addition, if you have time, I recommend scoring each side of the mushroom slices in a crisscross pattern so that they will absorb the marinade better as well as cook more evenly. Not to mention the final dish will also look more presentable.
2️⃣ After marinating the mushrooms with sate sauce, soy sauce, oyster sauce and five spice powder for 20-30 minutes, cook them on the grill or a cast iron griddle for several minutes on each side until cooked through.
I usually cook them over medium heat with my Staub cast iron grill pan. It’s best to serve these spicy grilled mushrooms hot right away. You can sprinkle some chopped scallions or sesame seeds on top for garnishing.
If you want to keep the dish gluten-free, you can use gluten-free soy sauce (or tamari) and gluten-free oyster sauce. There’s also vegetarian oyster sauce/stir-fry sauce from Lee Kum Kee and Kikkoman that you can try for a vegetarian option.
Grilled King Oyster Mushrooms with Sate Sauce
Ingredients
- 12.5 oz king oyster mushrooms
- 4 tablespoons sate sauce (click the link for my homemade recipe)
- 2 teaspoons soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon five-spice powder
- 2 tablespoons cooking oil (and more for the grill)
Instructions
- Trim off the bottom of the mushrooms and cut into quite thick slices, about ½ inch thick (1-1.25cm). If you have time, score each side of the mushroom slices in a crisscross pattern. Be careful not to cut all the way through.
- In a mixing bowl or a large shallow plate, combine the sate sauce, soy sauce, oyster sauce, five-spice powder and oil. Toss the mushrooms with the sauce (reserve about ⅓ of the sauce) and marinate for 20-30 minutes or up to an hour at room temperature.
- Preheat your grill or your cast iron griddle/grill pan over medium heat. Once the grill is hot, lightly oil the grates. Shake off excess aromatics sticking to the mushroom slices and then place them on the grill in a single layer.
- Grill each side for about 3 minutes. Then baste with the reserved marinade and grill each side for another minute. Adjust cooking time as needed. Transfer to serving plates and serve right away.
Notes
- If we slice them lengthwise, they will have a meaty texture.
- If we cut them into rounds, they will have a texture somewhat similar to scallops.
Nutrition
⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
