As a child, I was a picky eater, and mushrooms were, and still are, something I can be picky about. But as I have been learning about mushroom identification with the Illinois Mycological Association (IMA) I have been including more in my diet - especially ones I find myself. However, this experience is limited, and I want to branch out to more types, especially considering the health benefits. My goal is to eat some kind of mushroom every day until Sept 2nd, when I will be discussing the said health benefits of medicinal mushrooms at the IMA's annual show at the Chicago Botanical Gardens.
First, the King Oyster (Pleurotus eryngii) purchased at H-Mart Naperville. As you can see, it is many fleshy stipe (or stem). This means they are more durable than fall oysters (Pleurotus ostreatus) which have a larger cap and gills. Honestly, I didn't really find the flavor exciting, nor the texture. The texture of the stipe is pretty similar to the mushroom texture I disliked as a child. But I have discovered that sauteing the mushroom in olive or, or butter, with some garlic, does the trick. I was not fond of a saute I did in coconut oil, as that flavor then over powered the stir fry I made with these mushrooms, some broccoli, cauliflower, and a teriyaki like sauce. If you liek mushrooms but have not tried the King Oyster, you should! Like many other mushrooms, they have medical value, shown in pre-clinical data (click HERE for a short review).