King oyster mushrooms are a large member of the oyster mushroom family with a meaty texture and rich umami flavor. They're versatile mushrooms that can be grilled, broiled, sautéed, and braised and served as a side dish or as the main component of a meal.
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Because of their firm, meaty texture, king oyster mushrooms can be prepared in various ways as a meat and seafood alternative. Their thick stems can be sliced into rounds and then pan-seared like sea scallops. When cooking them this way, it helps to score the tops and bottoms to help them cook more quickly and to absorb the oil or butter in the pan. They can also be sliced lengthwise, threaded onto skewers, and prepared like satay chicken. And their stems can be shredded with a fork and then braised to produce a result quite similar to braised pulled pork. 
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Alternately, they can be sliced or chopped and served in pasta dishes, tempura, added to casseroles, meatballs, and meatloaf, or simply sliced into slabs and sautéed. They're good roasted, grilled, pan-seared, and stir-fried. 
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King oyster mushrooms aren't usually served raw, as they are relatively flavourless other than a slightly metallic flavour. Cooking them, however, releases their flavour, and some of their volatile flavour compounds are fat-soluble, which means that cooking them in oil or fat helps to release their flavours and aromas.