King Oyster Mushrooms. These come trimmed, just a quick rinse and we are ready to start. This type of mushroom keeps well in the fridge for several days, so when I see these in the market, we buy them then plan a meal with them a few days later, no need to cook them the day of purchase.

Slice the mushrooms in half lengthwise. Take each half and further slice it lengthwise into about 1/8 inch slices. For the side pieces, lay them cut side down and just trim of the edge of the cap to make a flat piece, as shown on the piece on the right. Place the slices in a shallow dish.

Pour the teriyaki sauce over the mushroom slices and use tongs to mix the slices to coat them well. Start with 1/4 cup of sauce and use more as needed. Let this marinate for 15 minutes.

Heat 1 tablespoon of oil in a non stick pan on medium heat, when hot add some of the spring onion. Stir the spring onion until fragrant.

Place the mushroom slices in a single layer without overlapping, work in batches. Retain the teriyaki sauce for another step.

Cook the slices without moving them, when the bottom is browned, turn the slices and cook the other side until nice and golden brown, and the edges can even be a bit charred. Transfer browned slices to a plate. Continue cooking until all the slices are browned, adding additional oil and spring onion between batches.

When the last batch is browned, return all the removed slices back to the pan.

Pour in the reserved teriyaki sauce and cook, turn the mushrooms as needed until the liquid in the pan is absorbed, just a few minutes.

Serve over rice or with noodles, garnish with spring onion if desired.