M&H Research Chemical is one of the most reputable and reliable online vendor. We bring you the best psychedelic and research chemicals. We rate our products 99.95% top purity, which is very good for consumption and research chemical purposes. Oyster mushrooms, the common name for the species Pleurotus ostreatus, are one of the most common types of cultivated mushrooms in the world. They’re also known as pearl oyster mushrooms or tree oyster mushrooms. The funghi grow naturally and near trees in temperate and subtropical forests around the world, and they’re grown commercially in many countries. We eat oyster mushrooms in a variety of cuisines and are especially popular in Chinese, Japanese, and Korean cooking. They can be dried and are typically eaten cooked. Learn how to cook oyster mushrooms, oyster mushroom recipe (King oyster mushrooms recipe).
What Are Oyster Mushrooms?
Oyster mushrooms are beloved the world over for their delicate texture and mild, savory flavor. The mushrooms typically have broad, thin, oyster- or fan-shaped caps and are white, gray, or tan, with gills lining the underside. The caps are sometimes frilly edged and can be found in clusters of small mushrooms or individually as larger mushrooms. Oyster mushrooms are more expensive than white button mushrooms, but less so than rarer mushrooms like morels, and take little prep since they can be used whole or chopped. They are even used to make mycelium furniture and many other products king oyster mushroom recipe.
How to Cook With Oyster Mushrooms
Like all mushrooms, oyster mushrooms act almost like sponges, soaking up any water they come into contact with. Don’t leave them sitting in water, even for the sake of cleaning them. Cultivated oyster mushrooms rarely need much cleaning—simply wipe off any bits here or there with a dry paper towel. We can use a damp paper towel on extra dirty mushrooms. order Oyster mushrooms.
Cleaned mushrooms can be sauteed, stir-fried, braised, roasted, fried or grilled. Use the mushrooms whole, sliced, or simply turn into appropriately sized pieces.
While you can eat oyster mushrooms raw and they can be quite pretty added to salads, they have a slightly metallic flavor when uncooked. Cooking brings out their delicate flavor, turning their spongy texture into something uniquely velvety. We recommend using oyster mushrooms in cooked dishes and using button mushrooms in salads and other raw dishes, king oyster mushrooms.
Dried oyster mushrooms don’t need to be soaked to be rehydrated the way other dried mushrooms do—just add them to the dish, and they will soak up liquid right away.
Pleurotus mushrooms growing out of a bed of moss king oyster mushroom recipe.
A Fried Oyster Mushrooms
- 2 tablespoons olive oil
- 12 ounces oyster mushrooms, cut into evenly sized pieces
- 3 garlic cloves, smashed
- 5 sprigs of thyme
- 2 tablespoons grass-fed butter or ghee
- sea salt and black pepper to taste
Heat the olive oil in a large, heavy skillet over medium high heat.
Spread the mushrooms out in a single layer in the pan. Cook undisturbed for 3-5 minutes until they brown.
Stir the mushrooms and cook for another 3-5 minutes until browned all over.
Add the ghee/butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!
How to cook king oyster mushrooms
Why not try?
How to cook morels
How to cook morels
The king trumpet, eryngii or king oyster mushroom is the largest of the oyster mushroom genus and, unlike other oyster mushrooms, their stalks aren’t tough and woody to eat. Instead, they’re hailed for their meaty texture and umami flavour. Native to the Mediterranean, they are perhaps most commonly used in Asian cuisines such as Chinese, Japanese and Korean; three countries where the mushroom is cultivated on a large scale.
This impressive mushroom averages between 1 and 5cm in length, has a long shelf life in the fridge (roughly one week) and doesn’t lose its shape when cooked. I sometimes liken the texture to abalone or scallops, which makes them an interesting option for vegetarians and is often billed as ‘mushroom steaks’ or ‘vegan scallops’.
What to look for when buying king oyster mushrooms
When buying king oysters, you want to hand pick them as they don’t come cheap! Choose mushrooms with firm, unblemished stems. They usually come nicely trimmed and free from dirt or soil, but if you notice any dirt, gently brush it off instead of washing them. The caps are quite delicate, so be sure to select unbroken ones if you’re after beautiful presentation.
If you are eating the mushrooms raw and finely sliced, select smaller mushrooms as we tell them to be slightly stronger in flavor. Once cooked, however, the mushroom’s natural umami flavor is unleashed, so size doesn’t matter–go as big or as small as you like.
2 king oyster mushrooms
40g of unsalted butter, cubed
1 sprig of thyme, (optional)
1 garlic clove, bashed (optional)
flaky sea salt,
Carefully slice the mushrooms in half lengthways. Lightly score a 5mm diagonal crisscross pattern into the cut side of the mushrooms. This will help the mushroom cook more evenly and allowing the seasoning to thoroughly penetrate the flesh.
Place a pan over a high heat. Once the pan is almost smoking, add a drizzle of oil and the mushrooms cut-side down. Turn the heat down to medium-high.
Cook for 3–5 minutes depending on the size of the mushroom, until they turn a nice golden colour
Add the butter to the pan. Once melted, add the thyme and garlic and season with salt.
Turn the mushrooms over and baste with the foaming butter until we cook them all the way through
Drain on kitchen roll, sprinkle with flaky sea salt and serve hot
Pan-fried king oysters basted in plenty of butter
What king oyster mushrooms go with (king oyster mushroom recipe)
The mild taste of king oyster mushrooms means they are great at taking on strong flavours such as soy sauce or garlic. That’s why Matt Gilman pairs pan-fried slices of the mushroom with a rich soy sauce gel and a spoonful of umami-packed mushroom and Parmesan orzo. In another dish, he serves them with the adventurous flavours of truffle, a blue cheese crumbles and a sharp cherry vinegar gel.
If you want to celebrate the umami flavour of the mushroom itself, simply cook some in foaming butter and finish with chopped soft herbs, a squeeze of lemon and a generous sprinkle of crunchy sea salt. Serve with eggs for a luxurious veggie fry-up.
Japanese cooks are fond of king oyster mushrooms–you’ll find them fried in crispy tempura batter served with dipping salts and sauces, or skewered whole and grilled and glazed yakitori-style across the country.
The mushroom robust shape and texture also makes them fun to experiment with; Ollie Dabbous serves them raw and sliced finely for a fresh flavor and crisp texture in his dish of warm veal rillette, mushroom shavings, and pickled garlic buds. A popular vegan dish sees the stems thickly sliced into ‘scallops’ and pan-fried in good quality oil until cooked through. Sprinkle seaweed powder for an extra taste of the sea.