04 Oct King Oyster Mushrooms
King Oyster Mushrooms
4 October 2019
PREP. TIME:5 mins - COOK TIME:5 mins - SERVES: 4
KING OYSTER MUSHROOMS
Look out for these little beauties this weekend at your local Farmers’ Market. I bought some today at Leaf Stores in Elwood, positively delicious they were too! Do not be put off by the $45/kg price tag; 70 - 100g / per person is plenty.
One of the things that I emphasise in my Cooking Courses is the importance of sourcing the best ingredients. There is no doubt that when you use premium, organically grown ingredients that are ripe and in season - there is very little that you have to do to make an extraordinary tasting dish that tastes of what it is.
This recipe can be on the table in less than 5 minutes, using a minimum of ingredients and just one pan.
Description and Taste
King Oyster Mushrooms - also known as King Trumpet or Eryngii, are the largest of the oyster mushroom genus. Medium to large in size they are easily identified by their thick, ivory - white, cylindrical stems and small, smooth tops that are grey to brown in colour.
The stems, up to 20cm in length are firm and meaty in texture. When cooked - they still retain their beautiful shape and unctuous texture and reveal unforgettable umami flavours.
Native to the Mediterranean, they are commonly used in Asian cuisine such as Korean, Chinese and Japanese. They are mainly cultivated and rarely seen in the wild.
They have a long shelf life of up to a week when kept in a paper bag in the refrigerator.
What to look for when buying king oyster mushrooms
Choose firm unblemished stems. The tops are very delicate so it can be difficult to find undamaged tops even amongst very fresh stock. Generally they are sold free of any dirt - do not wash them before cooking or eating, just brush any remaining dirt away gently.
The smaller mushrooms are slightly stronger in flavour so are best selected for fine slicing and eating raw.
Seasons and Availability
Available all year but produce in abundance in Autumn and Spring
Food Pairings and Serving Suggestions
King Oyster Mushrooms are well suited to being grilled, roasted, baked, sauted or fried.
Cut them lengthways for their beautiful shape or into rounds.
Add to stir fries, soups, or stews.
Serve grilled on top of or beside grilled or roasted meats.
King Oyster Mushrooms pair well with legumes, grains, fish, poultry, scallops, Asian Greens, Ginger, Garlic, Chives, Chiles, Thyme, Rosemary, Peppercorn, Soy, Vinegar, Dry White Wine, Blue Cheese, Grapes and Focaccia.
Fresh King Oyster Mushrooms, 250g
Olive Oil, 1 tablespoon
Garlic, 1 clove
Fish Sauce, 1 teaspoon
Freshly ground black peppercorns
Chives for garnish
Paring knife; Measuring spoons; Fry pan; Serving dish
Brush the mushrooms clean of any dirt.
Cut lengthwise into quarters or halves depending upon how thick they are.
Heat the oil over medium heat and saute the garlic until it colours.
Remove the garlic from the pan.
Add the mushroom slices and increase the heat to high.
Turn them every 30 seconds or so as they cook, softening and colouring to golden.
Before removing the mushrooms from the pan, add the fish sauce and the pepper.
Toss with the mushrooms to combine.
Arrange the mushrooms on a platter to serve, pouring any juices from the pan over them.
Garnish with chopped chives.
Recipe by Elizabeth Peddey
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