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  Main Dish / Mushroom

King Oysters in Garlic Sauce

Nope, it's not scallops and it is definitely not a Wonka Bar but it most certainly is scrumpdiddlyumptious! Succulent King Oyster Mushrooms dripping in garlic sauce abed a delicate mound of linguine. Your guests will think you spared no expense as they compliment your culinary skills.

Prep Time: 60      Completion Time: 20      Serving Size: 4


4 large king oyster mushrooms, decaped and sliced into 1" medallions.
1 T olive oil
1 tsp Buttery Spread
3 cloves garlic, minced

1 T olive oil
1 tsp Buttery Spread
3 cloves garlic, minced
1/4 cup capers
4 cups fresh spinach

linguine noodles, cooked
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

1/2 lemon


Soak mushroom slices in a bowl of water for 1 hour, then dry them off with a paper towel.

Heat oil, Buttery Spread and garlic in a large skillet over medium heat.

Add mushrooms and sauté for 10 minutes on each side, until golden brown.

Remove mushrooms from pan and set aside.

Turn heat down to medium low.

In the same pan, heat, oil, Buttery Spread and garlic once more. Stir in capers and spinach and sauté until spinach is tender.

Add linguine, oregano, salt and pepper and toss.

Serve on a plate topped with sautéed King Oyster mushrooms, spritz with lemon juice and garnish with chives.

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