Go Back
+ servings
A pair of black chopsticks is picking up a piece of King trumpet mushrooms with Thai Chili peppers and lime from a light blue bowl.
Print Recipe
4.5 from 10 votes

King Oyster Mushrooms with Thai Chili Peppers and Lime

These spicy, tangy, and umami-packed king oyster mushrooms with Thai chili peppers and lime make the perfect vegetable side dish—or a satisfying meat replacement your vegan friends will crave!
Prep Time15 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Thai
Keyword: gluten-free, keto, King Oyster Mushrooms, low carb, nom nom paleo, nomnompaleo, paleo, Whole30
Servings: 4 people
Calories: 161kcal
Author: Michelle Tam

Ingredients

  • 1 pound King Oyster mushrooms ends trimmed
  • 3 tablespoons avocado oil divided
  • ½ cup minced shallots
  • 4 garlic cloves thinly sliced
  • 2 teaspoons minced fresh ginger
  • 1 Thai chili pepper thinly sliced (or ½ teaspoon crushed red pepper flakes)
  • 1 tablespoon Red Boat fish sauce or 1 tablespoon coconut aminos + 1/4 teaspoon Diamond Crystal kosher salt (for vegan or vegetarian)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh mint
  • 1 tablespoon minced fresh Thai basil

Instructions 

  • Cut the mushrooms in half, lengthwise. Use a sharp paring knife to cut a shallow diagonal criss cross pattern on the cut side of the mushroom.
  • Heat a large skillet over medium high heat until hot. Swirl in 1 tablespoon of avocado oil.
  • Place half of the mushrooms cut side down in the pan, making sure not to overcrowd the pan. Cook for 2 to 4 minutes or until nicely browned and then flip over and cook for an additional 2 to 3 minutes until browned on both sides. Transfer the mushrooms onto a platter.
  • Swirl in another tablespoon of avocado oil into the empty pan and cook the remaining mushrooms the same way.
  • When the mushrooms are finished cooking, decrease the heat to medium and add the last tablespoon of avocado oil. Add the shallots, garlic, ginger, and Thai chili pepper into the empty pan. Stir-fry for 1 minute or until the shallots are softened.
  • Stir the cooked mushrooms back to the pan, along with any reserved liquid.
  • Pour in the fish sauce and lime juice and toss well to combine. Taste for seasoning and adjust with additional fish sauce or lime juice if needed.
  • Transfer the mushrooms to a serving platter. Scatter on the fresh herbs and enjoy!

Video

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 161kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Fiber: 4g | Sugar: 4g