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.
Crab Risotto with Oyster Mushrooms
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.
Sugar Snap Peas and Oyster Mushrooms in Sherried Cream
"There's something about the sherry and the cream and the sauteed mushrooms that has the power to draw other ingredients in," says chef Ashley Christensen about this supereasy, two-step dish.
Roasted King Oyster Mushrooms
Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.
Asparagus and Oyster Mushroom Fricassee
This asparagus and oyster mushroom fricassee is the perfect light summer dish.
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.
Baked Apples With Oyster Mushrooms
If you've never tried baked apples with oyster mushrooms, the time has officially come.
Roasted Salmon with Oyster Mushrooms in Red Wine
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.
Salmon with Oyster Mushrooms and Peppers
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.