You’ve probably seen king oyster mushrooms, also often called king trumpet mushrooms, before at your local Asian grocery, but you might not know exactly what they’re good for.
For starters, these mushrooms are excellent for grilling, I’d say even better than portobellos because they don’t shrink as much or expel as much water during the grilling process. The springy texture of king oysters, which holds through the cooking process, makes them a great substitute for scallops and slivers of ham. They’re meaty in a much firmer way than most other mushrooms you can easily find, and they lack a strong flavour so they’re a good vehicle for tasty sauces or marinades.
They absorb oil quickly, so when you cook them, you’ll need to brush on more oil or marinade two or three times until they’re saturated. If you keep them in relatively large pieces, I suggest scoring them on the widest part to make them look more appetising and help them absorb marinade. My favourite way to cook king oyster mushrooms is on skewers and brushed with Japanese BBQ sauce as they cook. I’ve done this over the barbecue, in a pan, and in the oven, and all turned out well. Pick these mushrooms up at your local Asian grocery or in a well-stocked mushroom section and give them a try for your next BBQ. Your tastebuds will thank you.