King Oyster Mushroom

Description:

King oyster mushrooms are large, meaty mushrooms with thick, white stems and small, tan caps. Known for their rich, savoury flavour and firm texture, they resemble a trumpet and are highly prized in various cuisines, particularly in Asian cooking.  Often sautéed, grilled, or used in soups and stir-fries. Their unique texture makes them a great meat substitute in vegetarian dishes, adding depth and umami to a variety of recipes.

Health Benefits For Eating:

Low in calories and rich in antioxidants, which help combat oxidative stress. They support immune function due to their high vitamin D and beta-glucan content. These mushrooms also provide essential minerals like potassium and iron, promoting heart health, bone strength, and overall well-being.

How To Prepare your King Oyster Mushroom :

Start by gently wiping the caps with a damp cloth to remove any dirt. Trim the tough end of the stems, and slice them into thick pieces or strips, depending on your recipe. The stems are tender and meaty, so they can be cooked along with the caps. King oyster mushrooms can be sautéed, grilled, or stir-fried, often with a little oil, butter, or seasoning for added flavour.

Here’s a recipe for a King Oyster Mushroom Wellington:

— a flavourful, vegetarian alternative to the classic beef Wellington

Ingredients:

• 4-5 king oyster mushrooms, cleaned and sliced into strips
• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup spinach, chopped
• 1/4 cup breadcrumbs (optional)
• 2 tablespoons soy sauce or balsamic vinegar
• 1 teaspoon fresh thyme, chopped
• 1 sheet puff pastry (store-bought)
• 1 egg (for egg wash)
• Salt and pepper, to taste

Instructions:

1. Prepare the mushroom filling:
   • Heat the olive oil or butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, allowing them to release moisture and become golden brown.
   • Add the onion and garlic, and sauté for another 3-4 minutes until softened.
   • Stir in the chopped spinach, soy sauce (or balsamic vinegar), thyme, salt, and pepper. Cook for an additional 2 minutes until the spinach wilts.
   • Remove the mixture from heat and let it cool slightly. If needed, mix in breadcrumbs to help bind the filling.
2. Assemble the Wellington:
   • Preheat your oven to 400°F (200°C).
   • Roll out the puff pastry on a lightly floured surface. Place the mushroom filling in the centre of the pastry, shaping it into a log or rectangular shape.
   • Fold the edges of the pastry over the filling, sealing it tightly to encase the mushrooms.
   • Transfer the Wellington to a baking sheet lined with parchment paper, seam side down.
3. Bake the Wellington:
   • Beat the egg and brush it over the pastry to give it a golden finish.
   • Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crispy.
4. Serve:
   • Remove from the oven, let cool for a few minutes, then slice and serve.

Here’s a simple and delicious recipe for Sautéed King Oyster Mushrooms:

Ingredients:

• 4-5 king oyster mushrooms, sliced into strips
• 2 tablespoons olive oil or butter
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (optional)
• 1 teaspoon fresh thyme or rosemary (optional)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Clean the mushrooms with a damp cloth and slice them into strips.
2.  Heat the olive oil or butter in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they become tender and golden brown.
4. Drizzle with soy sauce (if using), and season with salt, pepper, and fresh thyme or rosemary. Stir to combine.
5. Remove from heat, garnish with fresh parsley, and serve immediately.