Begin by slicing the king oyster mushrooms into thin pieces. Aim for uniformity to ensure even cooking. Thinner slices will absorb the flavors better and provide a delightful texture.

In a large skillet, heat the vegetable oil over medium heat. Once it shimmers, it’s time for the mushrooms. Add them in batches to avoid overcrowding—this helps achieve a beautiful, golden-brown color.

Cook the mushrooms for about 3-4 minutes. They should become tender and start to caramelize at the edges. Stir occasionally to ensure they don’t stick and cook evenly.

Once the mushrooms are nicely browned, toss in the minced garlic and grated ginger. Stir them together and cook for about 1 minute; be careful not to burn the garlic.

Now, pour in the soy sauce, dark soy sauce, and honey. Stir well to coat the mushrooms. Let them simmer in the glaze for around 2-3 minutes. The flavors will deepen as the sauce thickens, clinging beautifully to the mushrooms.

Once the glaze reaches a sticky consistency, add the unsalted butter to the skillet and swirl it around. This gives the dish a rich and creamy finish. Finally, drizzle in the toasted sesame oil and give it one last toss.

Transfer your lovely mushrooms to a serving dish and sprinkle freshly chopped scallions on top. It adds a pop of color and a fresh crunch.