How do you use King Oyster Mushrooms? We love them – they are easily purchased in Asian shops if you can’t find them in your regular grocery. Slice these giant beauties and marinate them before cooking – forming a heavenly caramelisation of the marinade. The stems, how cute they are when sliced, and they look amazing placed on a plate on their own.
I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine.
King Oyster Mushrooms are also known as King Trumpet Mushrooms, Trumpet Royale and Eryngii.
Baked Marinated King Oyster Mushrooms
6 – 8 king oyster mushrooms, sliced into half inch slices. Use the caps as well.
2 – 3 Tblspn or less of oil – use safflower or peanut if you have it.
4 – 6 Tblspn tamari, shoyu or other light soy sauce
1 Tblspn brown rice syrup, or use maple syrup
1 Tblspn mirin
1/2 Tblspn Chinese Toasted Sesame Oil
sliced spring onions (scallions) – I use the green tops of a bunch of spring onions, but any part can be used
1 sliced chilli, or to taste
pinch white pepper
Marinate the sliced mushrooms in the tamari, brown rice syrup, mirin, sesame oil, green onions and chilli for at least 30 minutes, carefully stirring several times to ensure they are coated with the marinade.
You can leave them in the marinade for much longer if that suits. The mushrooms absorb the flavours of the marinade.
Heat the oven to 190C.
Line a baking tray with baking paper and lay the mushrooms on the tray. Place in the oven and cook for 10 mins. Baste the mushrooms with the marinade using a pastry brush. Flip the mushrooms – I find using tongs to turn them is the easiest way. Reduce the heat a little and cook for another 10 mins (watching so they don’t burn).
Baste the mushrooms again and remove to a serving dish. Scatter with herbs and serve.
Serve hot with a cool, crisp salad.