Ultimate King Oyster Mushroom Cutlet (Not Fried)

October 7, 2025

Since I’ve been living in the USA, I often find products I didn’t know before and enjoy experimenting with them by adapting recipes from Italy. King Oyster mushrooms are among my recent discoveries. These mushrooms have a meaty texture and flavor. However, they require special attention when cooking. The solution is simple. First, cut the mushrooms into thin slices, then use a knife to score them well. Next, coat them lightly with beaten egg, then with a thin layer of crispy breadcrumbs and grated cheese, and finish with a drizzle of quality oil. Then bake. The result? A super crispy and flavorful oyster mushroom cutlet with a hearty, addicting texture.

Try it and you won’t regret it.

Recipe for 1/2 people, a large portion

Ingredients:

King Oyster Mushroom 1 large (or 2 medium, about 70 grams)
Breadcrumbs 3 tablespoons (about 45 grams)
Panko Bread 3 tablespoons (about 45 grams)
Egg 1
Grated cheese 3 tablespoons (about 45 grams) – I used Pecorino Cheese
Salt and pepper to taste
Fresh parsley (chopped) optional 1 tablespoon (about 15 grams)
Extra virgin olive oil 1 tablespoon

Cost estimate:

The total cost of this recipe varies depending on your cheese choice, ranging from $3.64 to $4.76 per serving. Using cheddar cheese makes it the most budget-friendly option at $3.64, while pecorino romano brings the cost to $4.04. Parmigiano Reggiano is the premium option at $4.76, delivering the most traditional taste but at a higher cost. All three cheeses work beautifully in this recipe, so you can choose based on your budget and flavor preference without compromising the delicious, crispy result.

Method:

First, clean the mushroom(s) and rinse in water.

Cut into thin slices, then score them using a sharp knife making a sort of square grid pattern. In one bowl (or deep plate), beat the eggs with salt and pepper and place the mushrooms inside.

Preheat the oven to 180 degrees Celsius (350°F), prepare a shallow baking sheet and cover with parchment paper, with a brush spread a thin layer of extra virgin olive oil evenly.

Sprinkle half of the breadcrumbs on the baking sheet and arrange the mushrooms so they are very close to each other and slightly overlapping. Pour the remaining beaten egg over the mushrooms arranged on the baking sheet.