I’ve found displays of these giant mushrooms eye catching and alluring for several years, but today, spurred on by an equally curious K, we bought them, and tried them and can report: mushroomy! You have to pare away that base material, with a rubbery texture and sawdusty growth medium embedded. I then cut them into rounds and sautéed them with shiitakes (Lentinula edodes) and “regular” oyster mushrooms (Pleurotus ostreatus) to make a simple side dish. Perfect with asparagus, salad, and this tasty Asian-inspired barbeque.

Conclusion: you will find king oyster mushrooms (Pleurotus eryngii) on my groc list again soon.

This entry was posted in food on Saturday, 22 March 2014 at 10:22 pm.
Comments are currently closed.