Currently Loving…King Oyster Mushrooms
My mother (arbiter of all things fashionable and delicious, somewhat surprisingly-and-yet-not-surprisingly, in my adult life) was telling me about some delicious king oyster mushrooms she had recently. So the next time I was in my local farmer’s market, I picked some up from the Madura Farms stand which has lots of different mushrooms (don’t you just love Brooklyn/New York access to produce?).
Sure enough, my mother’s praise of these meaty and rich-tasting mushrooms was well-deserved. They had a lovely flavor, turned a pretty shade of gold when cooked, and held up well to the green onions I sautéed them with.
As many home-cooks know, it’s easy to get into a rut when it comes to familiar ingredients, and I have certainly gotten highly reliant on portobello mushrooms as my go-to for “meatier” mushrooms. But I highly recommend the king oysters as a prettier (they stay a lovely color versus the brown/blackness of the portobello) and sweeter option.
Another interesting fungi option are hen-of-the-woods mushrooms which I recently tried at my friend Selma‘s house. Her husband Harold procured them from the woods near her house (don’t try this at home, kids! Well, not unless you know what you’re doing), and they had a very interested mildly nutty flavor and paired well with a marsala wine reduction.
Considering how many other varieties Madura has a their stand, I better get experimenting so I can figure out what other kinds of mushrooms I like…
These look amazing! If you haven’t already, try golden chanterelles next sautéed in butter. You’ll love them.
Good suggestion! I’ll keep that in mind 🙂
These look amazing! If you haven’t already, try golden chanterelles next sautéed in butter. You’ll love them.
Good suggestion! I’ll keep that in mind 🙂
[…] on the menu looked good, I found myself drawn to the smoked trout and wild mushroom salad. (Yes, I’ve been into mushroom dishes lately.) This was a great choice. The combination of red watercress, hazelnuts, mushrooms, and trout made […]
[…] on the menu looked good, I found myself drawn to the smoked trout and wild mushroom salad. (Yes, I’ve been into mushroom dishes lately.) This was a great choice. The combination of red watercress, hazelnuts, mushrooms, and trout made […]