I first tried oyster mushrooms at Millennium Restaurant in San Francisco. They were amazing and a real eye-opener. Up to that point, I’ve just been cooking with the usual portobellos, shiitakes and white button mushrooms.
Years later, I spot a package of king oyster mushrooms at the grocery store. They look sorta like oyster mushrooms only super sized and figured they must kinda taste like oyster mushrooms too. I’ve been hooked ever since. And no, they’re not “magic mushrooms”, they just taste great.
King oyster mushrooms, Pleurotus eryngii also know as king trumpet mushrooms have a firm, meaty texture and a nutty flavor. Unlike so many other mushrooms, the stem is cooked and has the same flavor and texture as the cap. Wonderful when sliced and sautéed until the edges are golden and browned – my favorite way to prepare the mushrooms. Its texture becomes smooth, slightly chewy with a little crunch at the end.
King Oyster Mushroom Salad
Serves 2 as a first course
3 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 small shallot, minced
6 ounces slender green beans
2 small Belgian endive heads
4 ounces king oyster mushrooms such as Trumpet Royale™
Wash and dry the endive then thinly slice on the diagonal. Combine the vinegar, olive oil and shallots in a small bowl. In another bowl, combine 2 tablespoons of the dressing and the endive and toss, let stand for 15 minutes. Wash and trim the green beans and cook until tender crisp. Set aside to cool.
Wash the mushrooms and slice into 1/8″ rounds on the diagonal, for the smaller mushrooms, slice the whole mushroom vertically. In a wok or pan, heat until hot and add just enough olive oil to coat. Add the mushrooms and salt to taste, sauté until soft, slightly wilted and golden around the edges.
To plate, pile the endive mixture in the middle of each plate. Add the green beans next and drizzle a little of the dressing over the green beans, top with the mushrooms. Serve immediately.
No Croutons Required is a monthly food blogging event hosted by Lisa’s Kitchen and Tinned Tomatoes. Each month bloggers are invited to submit a vegetarian soup or salad recipe; this month’s theme is mushroom soup or salad. I’m submitting the King Oyster Mushroom Salad. Its got a fancy and elegant look about it but it’s actually easy to make and impressive looking to serve.