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Old 04-21-2010, 01:25 PM   #1
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King Oyster mushroom help.

i stopped by a korean market yesterday and picked up a bag of about 5 or 6 king oyster mushrooms.

i've seen them on foodtv's "iron chef", but i've never cooked them before.

does anyone have any ideas on how i should prepare them? i was thinking of making some kind of stir fry, or 'shroom soup (i also have fresh criminis and white caps, as well as dried shiitakes and morels), or i've found a recipe for frying in panko.

does anyone have good, especially tnt recipes that come to mind? tia.

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Old 04-21-2010, 02:16 PM   #2
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No recipes, but I do like them. They are chewier than fresh mushrooms--make a good meat substitute--maybe something like mushroom stroganoff?
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Old 04-21-2010, 04:04 PM   #3
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Try this from the ChubbyVegetarian. He says he, "scored and seared mushrooms on a bed of caramelized leeks. The slaw of English cucumber and organic apple was simply dressed in equal parts honey and rice vinegar. I garnished the dish with parsley leaves and drizzled the whole thing with ponzu." He also said they were still chewy. I think there is no getting away from that.
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Old 04-21-2010, 09:33 PM   #4
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Well, you can't really score oyster mushrooms. They are all leaf/cap. Not a lot of stem.

Ok, I have used these to make a nice mushroom, leek casserole(sp).

When using oyster mushrooms you have to trim the leaf/cap away from the stem. Most of the stem is unusable as it is very rubbery (they do make great stock though). After that you can use them whatever way you use any sliced/chopped mushroom.

They grow wild in hard wood forests!! Great to pick in Sept/Oct in the midwest.
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Old 04-21-2010, 09:45 PM   #5
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Quote:
Originally Posted by mollyanne View Post
Try this from the ChubbyVegetarian. He says he, "scored and seared mushrooms on a bed of caramelized leeks. The slaw of English cucumber and organic apple was simply dressed in equal parts honey and rice vinegar. I garnished the dish with parsley leaves and drizzled the whole thing with ponzu." He also said they were still chewy. I think there is no getting away from that.
Mollyanne are those mushrooms or scallops???
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Old 04-21-2010, 10:16 PM   #6
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Quote:
Originally Posted by buckytom View Post
i stopped by a korean market yesterday and picked up a bag of about 5 or 6 king oyster mushrooms.

i've seen them on foodtv's "iron chef", but i've never cooked them before.

does anyone have any ideas on how i should prepare them? i was thinking of making some kind of stir fry, or 'shroom soup (i also have fresh criminis and white caps, as well as dried shiitakes and morels), or i've found a recipe for frying in panko.

does anyone have good, especially tnt recipes that come to mind? tia.
Hi BT
It's good to see you back with us.I've only used this mushroom in stir fry or a nice Asian soup,
kades
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Old 04-21-2010, 10:23 PM   #7
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King oysters are pretty meaty mushrooms. I'd want to show that off in a preparation. I wouldn't want to cut it up really small.

Consider slicing them in half length-wise and frying them in olive oil.
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Old 04-21-2010, 10:26 PM   #8
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What the he double hockey sticks are they Andy??? I don't think i've ever heard of them...
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Old 04-22-2010, 05:42 AM   #9
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Regarding the photo in my post above. I thought the King Oyster Mushrooms looked alot like scallops too but this photo is on the ChubbyVegetarian's website along with his recipe and personal comment. I would assume that he smooshed them down on the top as he scored them.
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Old 04-22-2010, 09:04 AM   #10
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thanks, everyone.

and hiya kads!

big daddy, i'm not sure what you mean about oyster mushrooms being all cap.
both the smaller oyster and larger king oyster 'shrooms are mostly stem.

do you have a recipe for the leek caserole, btw? sounds good.

mollyanne, the picture you posted looks like cross sections of the stem that were, lol, smooshed. thanks very much for the recipe. copied and saved.

andy, i was thinking of doing that and sauteeing in evoo, butter, and garlic.

i'll post my results.
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