Also known as king trumpet, French horn mushrooms, eryngii and trumpet royale, distinctive-looking king oyster mushrooms are prized for their meaty texture and distinctive taste, as well as their ability to absorb other flavours. They’re also a great source of vitamin D. 

The oyster mushroom family actually has around 200 edible varieties. It is pearl oyster mushrooms that are widely available in food stores and markets and are usually referred to simply as ‘oyster mushrooms’. These are quite different to king oyster mushrooms, however, as they are pale grey or white in colour with a fan shaped cap with frills underneath and a shortish stem. This species grow in groups around a central stem and have a mild, almost sweet flavour. King oyster mushrooms, on the other hand, are large in size, growing up to 20cm, with a chunky white stem and rounded brown cap. They have a nice texture and nutty, umami flavour. 

In a word, yes! Unlike some other mushrooms, which have woody stalks, the king oyster has a firm but tender stem which can be sliced and cooked as well as the cap. It is ok to eat oyster mushrooms raw, however this isn’t the best way to enjoy them as they can be slightly chewy with a bland, mildly metallic taste. They are perfect for cooking, however, as they hold their shape and soak up all the flavours they are cooked with plus their own natural nuttiness comes out . They’re also easier to digest when cooked. 

Mushrooms have a high water content, so it’s best to keep them chilled to maintain their freshness. If you have bought your king oyster mushrooms loose from the market, keep them in the paper bag they came in, which will absorb any moisture that is released as they sit in the fridge. Or if they are in a box from the supermarket, remove the cellophane to stop them from turning slimy and keep them in the cardboard container. Refrigerated oyster mushrooms should keep for a few days, or up to a week. And freezing king oyster mushrooms? While they can survive being frozen it’s best not to put them in the freezer as this can greatly impair their flavour. 

To clean your mushrooms it’s best to avoid washing them under the tap, as the moisture can be absorbed and result in a soggy shroom. Instead brush any dirt off and wipe with damp kitchen paper. How you slice the mushrooms depends on the dish you are using them for, cut lengthways in half or into thick slices they are great griddled or put onto skewers. For cooking in a pan as part of a stir-fry or stew, slice the stem into rounds and the cap into slices. Or you can shred the mushrooms, working through the chunky stem with a fork, to created pulled mushrooms for baking in the oven or braising.

These chunky mushrooms work well in all sorts of dishes, and are particularly favoured in Japanese cooking, where you’ll find them fried in crispy tempura batter served with dipping salts and sauces, or skewered whole and grilled and glazed yakitori-style. They are a great meat or seafood alternative for vegetarians or vegans, thanks to their firm texture and ability to hold their shape and flavour when cooked. Use them in place of steak or other protein, sliced lengthways down the middle, with the cap still in tact, into elegant ‘steaks’. Cutting a criss cross pattern in the flesh then helps them absorb the flavours of your sauce, as with this tasty recipe from our own GBC kitchen or try our simple garlic treatment:

When the stem is sliced into rounds and fried it has a taste and texture that people often compare to scallops or abalone. These discs are perfect for frying, as Adam Handling does to form part of this special duck and mushroom dish. Chopped king oyster mushrooms make a great duxelle as with this dish from chef Adam Smith. They also work brilliantly as the main ingredient in stir-fries, pasta sauces, meatballs, stews and risotto, as with Matt Gillan’s.