King oyster mushrooms (also known as king trumpet mushrooms, and by other names), are large mushrooms, with plump white leg and brown cap. Unlike most mushrooms, the cap is not separated from the leg, and the leg is actually the tastier part. It has a somewhat meaty texture, often compared to abalone, or scallops, and it keeps its shape and size when cooked. Though the mushrooms are native to the Mediterranean, they are more known in Asian cuisines, especially Japanese.
I often use these mushrooms simply sautรฉed, as a topping for pizza or tarts (click HERE for recipes), however, this time I decided to go with an Asian-style direction. In most recipes Iโve found, the mushrooms were marinated in sweet-salty marinades, which are based on soy sauce and sugar. In my version here, I decided to use maple syrup instead of sugar in the marinade, and the dish turned out very tasty and aromatic. The dish can be served hot or at room temperature, on its own, as an appetizer, or as a side dish. Another option is to serve it on top of rice or rice noodles, as a vegetarian or vegan main dish. Leftovers are great as sandwich filler. Try it and enjoy.
Notes:
* Honey or date syrup can be used instead of the maple syrup.
* Dark toasted sesame seeds oil will give the best aroma in this dish.
* Firm tofu can be used instead of the mushrooms, or combined with.
Makes: 6
Prep time: 10 minutes
Marinating time: 15 minutes
Cooking time: 10 minutes
Ingredients:
9.5 oz (270 grams) King Oyster mushrooms
ยผ cup soy sauce
1 Tbs maple syrup
1 Tbs dark toasted sesame oil
1 tsp lightly roasted sesame seeds
1 scallion, roughly chopped
1. Cut off the lower tip of the mushrooms, and slice them thick, lengthwise. With a small sharp knife, score shallow criss-cross cuts on each slice (this will allow the mushrooms to absorb more marinade and cook quickly).
2. In a medium bowl, mix the soy sauce, maple syrup and sesame oil. Add the prepared mushrooms, mix and let stand for 15 minutes, mixing gently a few times. Drain the mushrooms, but keep the marinade.
3. Heat a large nonstick pan over medium-high heat and add the mushrooms, in one layer. Cook for 2 minutes and turn over. Cook for 1-2 minutes longer, until the mushrooms are golden and soft, but are still firm, and transfer to a serving dish.
4. Add the marinade to the pan and bring to a boil. Cook for 1-2 minutes, until it reduces and thickens a bit, and pour over the mushrooms. Scatter the sesame seeds and scallion on top and serve.
Not being a mushroom lover I do love the Asian sauce. Never heard of them actually. I thought of you this weekend after I received my June issue of Food Network Magazine. There’s a recipe for Pineapple Upside-Down Ice Cream Cake that sounds delicious – I think it is calling your name Ronit ๐
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lol As long as my name is associated with such tasty items, I’m good! I do need to add pineapple one to my collection, so I’ll check it out.
As for the mushrooms, even if you’re not into them in general, I think it’s worth it to try these ones. Their texture is very unique and not like most.
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In addition to the cake, compote and topping there’s a layer of dulce de leche ice cream ๐
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Though it’s probably tasty, it sounds like way too much sugar and complications. I prefer the simplicity of the cake itself. ๐
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That is understandable… ๐
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Reblogged this on Crackling Pork Rinds.
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I’ve seen pix of these guys, but never in person!
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They are indeed not as available as other types of mushrooms, but if you have Whole Foods close by, they usually have them. ๐
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Whole Foods is 160 miles round trip!
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Ouch! ๐
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What a delight! A mushroom lover whose everyday menus are well 0ver half Asian or Asian-Australian fusion have never thought of reaching for maple syrup . . .truly must try! We are so lucky that besides champignons and Portabellas we always have a wide choice of Asian mushrooms in every supermarket . . . more than one kind would benefit from this way of preparation . . . also the time has come to order the cartons of grow-yourself ones priceless in taste . . .
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Thank you Eha, I’m glad you liked the recipe. I love maple syrup, so it was a natural choice for me, and it worked really well here. I hope you’ll enjoy it too.
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Although we occasionally see King Oyster mushrooms in our Asian market, they’re very expensive so I’ve not had them. Now, I’m wondering if one could use our wild Karljohan (think porcini) mushroom with this recipe. Come August I have a little spot that I know of in the forest that will be full of them. I’ll save this and give it a try.
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Thank you Ron, I’m glad you liked the recipe. These mushrooms are indeed a bit more expensive here as well, but as they are used whole (I usually discard the legs of other types), it makes it more bearable.
Porcini type mushrooms are quite similar to these, so I think the recipe will work with them as well. I envy you for having the option of foraging such fresh mushroom in the forest! ๐
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Ahh! What a lovely dish! I would love to take this with hot steaming rice.
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Thank you Megala, I’m glad you liked the dish. It is indeed even tastier when served over hot rice. ๐
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I so wish I lived in a place where I could get my hands on such lovely things as these mushrooms. When we travel, weโre typically in a hotel, so even though I visit farmerโs markets in other cities and countries, I just go for fun and photographs, not to actually buy anything.โน๏ธ I love what you did here!
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Thank you Mimi, I’m glad you liked the dish.
Having lived in smaller/remote areas myself, I can understand the frustration. However, I also learned that local supermarkets and stores managers are quite open to requests and many times they are willing to try and get new products and produce. It’s worth trying! ๐
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Walking to Whole Foods to look for them… I have a similar tofu recipe, but these guys look so elegant, and we are such mushroom lovers – I absolutely have to make them! Thank you, Ronit.
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Thank you Dolly, I’m glad you liked the recipe. I hope you’ll find these mushrooms and enjoy them. They have such great texture. ๐
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Unfortunately, our local Whole Foods store doesn’t have them. Will continue searching.
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A shame! You may also find them in some Asian markets if you have them around. ๐
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That was my plan B, thank you.
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Good luck! ๐
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Thank you!
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I love how you have scored them and the sauce flavorings. I have always wanted to buy these mushrooms and now I have your fabulous recipe.
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Thank you Sandhya, I’m glad you liked the dish.These mushrooms are so tasty, I’m sure you’ll enjoy them. ๐
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Marvelous!
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Thank you! ๐
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The mushroom is popular here in Japan. Does your recipe taste a bit like Teriyaki-ish? Cooking with maple or date syrup is a good idea!
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Tough I was definitely inspired by Teriyaki sauce, and a few Japanese recipes I’ve found online, I didn’t use mirin here, and the maple syrup gives it a different aroma. So it’s a variation on… ๐
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this sounds and looks absolutely delicious ๐
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Thank you Ana, it really was! ๐
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This looks amazing wow! Great post
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Thank you Antonia! ๐
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