Oyster mushrooms can add earthiness and texture to several dishes, including an asparagus and oyster mushroom fricassee and a king oyster mushroom "BLT" with basil mayonnaise.
Food & Wine
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King Oyster Mushroom "BLT" with Basil Mayonnaise
Chef Richard Landau skips the creepy packaged vegan bacon in favor of king oyster mushrooms, also known as king trumpets or royal trumpets. These have a firm, meaty texture and flavor that can mimic bacon on a BLT. While the texture of king oysters is unique, other thinly sliced wild mushrooms, like shiitake, would also be tasty on this sandwich.
For this fabulous seafood risotto, Oakes folds in Dungeness crab, which is abundant in the Bay Area, but the dish is delicious with any fresh local crab. If oyster mushrooms aren't available, try other varieties, like clamshell, lobster or abalone mushrooms--all are excellent with shellfish.
Arugula Salad with Prosciutto and Oyster Mushrooms
When he was a boy, Fabio Trabocchi loved foraging for mushrooms in the woods around his house. In this elegant salad, he tosses lightly sauteed oyster mushrooms with arugula and tops them with thin slices of prosciutto and Pecorino Toscano.
Jason Franey makes the most of the superb mushrooms that grow in the Pacific Northwest--for instance, pairing sauteed chanterelles with roasted salmon and figs in a red wine sauce. Since chanterelles are not always easy to find (and are expensive), oyster mushrooms are an ideal substitute.
During the summer, Maria Hines, chef and owner of Tilth, gets heirloom peppers from one of her favorite farmers, Billy Allstot. She'll sometimes add a silky red pepper puree to accompany this wild salmon dish, but here she goes without for simplicity.