King Oyster Mushrooms - Elizabeth Peddey School of Cookery and Gastronomy
King Oyster Mushrooms are available in your local Farmers' Markets and Stores now. A perfect example of how quickly you can cook a glorious dish when using premium ingredients.
post-template-default,single,single-post,postid-2582,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,vertical_menu_enabled,side_area_uncovered_from_content,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-7.7,wpb-js-composer js-comp-ver-5.0.1,vc_responsive

King Oyster Mushrooms

04 Oct 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 Kitchen Confidence 101 Cooking Course 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.



Sauteed King Oyster Mushrooms


Fresh King Oyster Mushrooms, 200g

Olive Oil, 1 tablespoon

Garlic, 1 clove

Fish Sauce, 1 teaspoon

Freshly ground black peppercorns

Chives for garnish



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