King oyster mushrooms are one of our favorite shroomz for their versatility and meaty texture. Slice ’em and you’ve got plant-based scallops. Bread and fry these beauties for a beautiful appetizer. Slice them the other way, and you’ve got something to thread onto a skewer for a perfect, plant-based shroom dish!



for the shrooms

for the marinade

for the peanut-ginger sauce

for the garnish


To prepare the shrooms

  1. Toss the mushrooms in the oiled bowl, using your hands to coat them. Place mushrooms into a cast iron pan over medium-high heat. Place another cast iron pan on top of the shrooms to create a weight. Add 1/4 cup water, cook for 2-3 minutes, then flip.
  2. Add the remaining 1/4 cup water and press again. The purpose here is to press them into a square.
  3. Remove the weight and the shrooms from the pan. Slice into thin strips, then place into the marinade. Set aside for 20 minutes to an hour.

To prepare the peanut-ginger sauce

  1. Combine all of the sauce ingredients except for the water. Slowly add in the water until the desired consistency is achieved. Set aside.

To grill the marinated shrooms

  1. Skewer each shroom strip onto a skewer. Grill until the shrooms develop a little color. Serve drizzled with the peanut-ginger sauce, sesame seeds, cilantro and mint.


If you end up trying this dish (or any other recipe on the site), please be sure to share a picture on instagram and tag us @wickedhealthy and use the hashtag #wickedhealthyso we can see it!