Like these King oyster mushrooms I found at an Asian Market down the street from my husband's jet ski shop. Where they have quite a large area for produce and fresh fish. It is so much fun going in there. They even have many already prepared foods, and smoothies and bubble tea.
Back to the King oyster mushroom, also known as king trumpet mushroom, French horn mushroom. I saw a similar abalone mushroom on My Little Space, it is an oyster mushroom variety, that tastes a little stronger...I think...so they say...I hope to try that one too.
I thought I would making it a couple different ways, oven roasted (of course) and the other is sauteed and I will post that one next.
It is a little different than the mushrooms I am used to. The cap is small and the stem is thick and the bulk of the meat, and cooks up tender. To prepare after a quick wash, remove the crusty part on the bottom...you want it nice and smooth. Slice and place on a cooking sheet sprinkle with some seasoning, garlic, olive oil and sea salt
This was another good way to use my Parmesan & garlic olive oil! Roast in a medium oven 375 degrees, for 15-20 minutes until tender. I also threw some asparagus in the oven too.
Topped with some Parmesan cheese and it makes for a nice side dish...or lunch!
It has a good texture and was very mild flavor to me. My daughter actually tried it...she said it was good, but then she didn't want any more. I was happy she even tried it. I think this will go good in most any dish. It was my lunch!
A sandwich for my husband made with roasted king oyster mushrooms, some sweet Florida onion, horseradish cheddar, cheddar cheese, arugula, radicchio with a pesto mayo to finish it off. Wonder what I'll come up with next?