I am so in love with the King Oyster Mushroom. With its meaty texture and incredible way to mimic an oyster, there is no doubt in my mind that I could trick the biggest seafood eater into loving these little guys.
If you are a seafood lover, then you should know that what we like to call scallops, usually are a hoax. A lot of vendors will serve and or sell some form of white fish to mimic a scallop. This is unfair to the typical seafood lover, so I would like to show you how you can change that myth with using a mushroom.
No! It is not a real scallop, however the flavor and texture that your taste buds and mouth experience will be unforgettable.
I have provided the recipe for these mushrooms and I decided to pair them with risotto. I encourage you to pair them with whatever your heart desires……
One or two bags of King Oyster Mushrooms
2 cloves of garlic (chopped)
1 tablespoon of olive oil
Salt and Pepper to taste
2 cups of boiling water (to soak the mushrooms in)
1 cup of vegetable stock (you may use any stock)
1/4 cup of white wine (you may use cooking wine)
1 tsp of liquid smoke
A small bunch of parsley (chopped for garnish)
Bring 2 cups of water to a boil
Cut the caps of the mushrooms off and use only the stems. Cut the stems into 1/2 inch to 1 inch pieces
Place the stems into a bowl and pour the water over them, add the liquid smoke
Allow the stems to soak for 1 hour
Heat the olive oil in a sauce pan on med to low heat
Add the chopped garlic and allow to simmer for a few minutes, being careful to now burn the garlic or allow it to turn brown
Add the stock and white wine
Allow the mushrooms to simmer about 10 minutes on each side
Take the mushrooms off of the heat and plate
Pour the remaining broth onto the plated mushrooms and garnish with the chopped parsley