Spicy Sautéed Octopus and King Oyster Mushrooms

Whip up a spicy dish of octopus and king oyster mushrooms sautéed with garlic and chili pepper. Quick and easy to prepare, but full of flavor to satisfy the whole family!

Spicy Sautéed Octopus and King Oyster Mushrooms
Photographed by Takeshi Noguchi

Recipe by
Masako Kono







Calorie count is per serving.

Ingredients (Serves 2)

  • 1 pack king oyster mushrooms (large) (120 g)
  • 100 g boiled octopus tentacles
  • 1 clove garlic
  • 1 dried red chili pepper (small)
  • 1 1/2 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 1/2 tbsp soy sauce
  • Parsley (minced), as needed
  • Salt
  • Pepper



Cut the king oyster mushrooms lengthwise into halves or quarters. Cut any particularly big pieces across in half. Lay your knife at a 45-degree angle and slice the octopus into bite-size pieces. Sprinkle with a pinch each of salt and pepper, and set aside. Coarsely mince the garlic. Remove the seeds from the chili pepper and cut it into small rounds.


Add the olive oil, garlic and chili pepper to a frying pan, and place over medium heat. When fragrant, add the king oyster mushrooms. Once they are lightly browned, flip them over and cook the other side until lightly browned. Sprinkle with a pinch each of salt and pepper.


Place the king oyster mushrooms cut-side down in the frying pan to cook quickly.


Add the octopus and quickly stir-fry. Sprinkle with lemon juice and soy sauce, then mix together. Plate and top with parsley.


Once you add the octopus, stir-fry very briefly. Overcooking will make the octopus tough and burn the garlic.