Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.
1 1/2 pounds king oyster mushrooms, sliced 1/4 inch thick
4 tablespoons cold unsalted butter, diced
1/2 cup chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
How to Make It
Preheat the oven to 425°. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with the butter and drizzle with the chicken stock and olive oil. Season with salt and pepper. Roast the mushrooms in the center of the oven for about 50 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.
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Review Body: i just made this. The mushrooms turned out to taste very different than I expected, but I think I like the flavor and texture of what they turned out to be more than what I expected. lol. I added a little bit of sherry to it. The mushrooms turned out to taste kind of like grilled scallops or maybe grilled lobster. The texture of King Oyster Mushrooms, when cooked properly using chicken stock and olive oil/ butter with a little bit of browning from the oven, is quite luxurious. I tried it with both a dry white bordeaux and with Scarbrough Red Blend (from WA state). Both parings were nice to the palate, so presumably I would pair my wine with other courses in the meal as well as this. I did like the sensation of tasting it with red and then tasting these mushrooms with white wine.