The King Blue Oyster mushroom is probably referred to as the ‘king’ because it is the largest mushroom in the oyster family. It is known for its thick white stem/tongue, which when cooked offers a meaty texture and strong umami flavor profile. For this reason, it is often used as a meat substitute in vegan and plant-based dishes.
Preparation and Cooking
In its raw form, King Oyster mushroom has little to no flavor, but the composition of the meat, especially the stem, makes it one of the best for absorbing and taking in the flavors of the other ingredients when cooked. It has a firm flesh that does not spoil when cooked and is often described as having a ‘meaty’ texture. This is why King Oyster mushrooms are one of the most popular meat substitutes for plant-based recipe varieties. If allowed to grow large enough, the trunk can even withstand grilling on a barbecue. If you eat them raw, smaller versions of the King Oyster mushroom are recommended as they tend to have a slightly stronger flavor than their larger counterparts.
It is a versatile mushroom and can be prepared in a variety of ways. Favorite preparation methods include slicing the mushroom in half lengthwise, slicing and grilling the flat side of the meat, or slicing the stem a few inches thick.
Nutrition
Very good source of riboflavin, niacin, pantothenic acid, phosphorus, potassium, copper and dietary fiber
A good source of protein, thiamine, vitamin B6, folate, iron, magnesium, zinc and manganese
Very low in saturated fat and cholesterol
King oyster mushroom calories are only around 35 per 100 grams.
Recipe
Contents
- 2 king oyster mushrooms
- olive oil
- 40 g unsalted butter, diced
- 1 sprig of thyme (optional)
- 1 clove of garlic, crushed (optional)
- Carefully cut the mushrooms in half lengthwise. Lightly draw a 5 mm diagonal diagonal pattern on the cut side of the mushrooms. This will help the mushrooms cook more evenly and allow the seasoning to penetrate the meat well.
- Put a pan on high heat. When the pan is almost smoking, add a drizzle of oil and the mushrooms cut side down. Turn the heat down to medium-high
- Depending on the size of the mushrooms, cook for 3-5 minutes until they turn a nice golden color.
- Add the butter to the pan. Once melted, add the thyme and garlic and salt.
- Turn the mushrooms over and fry them with bubbling butter until fully cooked.
- Pour it on the kitchen roll, sprinkle with salt and serve hot.
