Whether you’re a chef experimenting with new flavors or a health-conscious foodie looking for hearty, nutrient-packed ingredients, the King Oyster Mushroom is a culinary treasure worthy of exploration. This unique mushroom variety has been a staple in many international cuisines but has recently gained more attention for its delicious taste and versatility.
What is a King Oyster Mushroom?
As the crown jewel of the oyster mushroom family, the King Oyster Mushroom, also known as the King Trumpet or French Horn, has a robust flavor and meaty texture that sets it apart from its mushroom relatives. Its popularity in the culinary world stems from its ability to absorb and enhance the flavors of the dishes it’s used in, as well as its versatility in various cooking techniques.
The King Oyster Mushroom is easily distinguishable by its long, thick stem and small cap. In terms of taste, it boasts a mildly-sweet and woodsy flavor with a tender yet chewy texture, making it a perfect substitute for meat in vegetarian and vegan dishes. Compared to other mushroom varieties, the King Oyster Mushroom stands out for its large size and enhanced flavor profile, which remains strong even after cooking.
Ingredients
- King Oyster Mushrooms
- ⅔ cups Soy Sauce
- 2 tbsp Olive Oil
- 1 tbsp Mushroom Extract Powder
- 1 tbsp Mushroom Seasoning (Umami Flavor)
- 1 tsp Liquid Smoke
- 1 tbsp Maple Syrup
- 1 tsp Smoked Paprika
- ¼ tsp Onion Powder
- ½ tsp Garlic Powder
- pinch of Kosher Salt
- ½ tsp Black Pepper
Directions
- Slice the King Oyster mushrooms into long thin strips. Place the strips on a dehydrating rack and dehydrate at 145 degrees for 1 hour or until the mushrooms are mostly dehydrated.
- Whisk ingredients together in a bowl.
- Taste test to make sure the magic is just right.
- Bathe the mushroom strips in the mixture. Dip and coat them well until they are fully covered. Leave the strips in the mixture for 15 minutes.
- In a skillet, on low/medium heat, add olive oil.
- Add the mushroom strips to the skillet and cook on both sides until slightly brown and crispy.
- Remove the strips and place on a rack to dry. Pat dry with paper towels and enjoy!
