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Why King Oyster Mushrooms Should Be on Your Grill This Spring


You’ve probably seen king oyster mushrooms, also often called king trumpet mushrooms, before at your local asian grocery, but you might not know exactly what they’re good for. If you’re getting your grill out for spring, now is the perfect time to try out these under-appreciated mushrooms.

For starters, these mushrooms are excellent for grilling, I’d say even better than portobellos because they don’t shrink as much or expel as much water during the grilling process. The springy texture of king oysters, which holds through the cooking process, makes them a great substitute for scallops and slivers of ham. They’re meaty in a much firmer way than most other mushrooms you can easily find and they lack a strong flavor so they’re a good vehicle for tasty sauces or marinades.

They absorb oil quickly, so when you cook them, you’ll need to brush on more oil or marinade two or three times until they’re saturated. If you keep them in relatively large pieces, I suggest scoring them on the widest part to make them look more appetizing and help them absorb marinade. My favorite way to cook king oyster mushrooms is on skewers and brushed with Japanese BBQ sauce as they cook. I’ve done this over the grill, in a pan, and in the oven, all turned out well. Pick these mushrooms up at your local asian grocery or in a well-stocked mushroom section and give them a try for your next BBQ. Your tastebuds will thank you.