King Oyster Mushrooms with Soy Sauce, Maple Syrup and Sesame Oil

Tasty Eats

King oyster mushrooms (also known as king trumpet mushrooms, and by other names), are large mushrooms, with plump white leg and brown cap. Unlike most mushrooms, the cap is not separated from the leg, and the leg is actually the tastier part. It has a somewhat meaty texture, often compared to abalone, or scallops, and it keeps its shape and size when cooked. Though the mushrooms are native to the Mediterranean, they are more known in Asian cuisines, especially Japanese.
I often use these mushrooms simply sautéed, as a topping for pizza or tarts (click HERE for recipes), however, this time I decided to go with an Asian-style direction. In most recipes I’ve found, the mushrooms were marinated in sweet-salty marinades, which are based on soy sauce and sugar. In my version here, I decided to use maple syrup instead of sugar in the marinade, and the dish turned out…

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