When I see King Oyster mushrooms at the Farmers’ Market, I can’t resist — I have to buy them. These are my favorite mushrooms bar none. They have a lovely shape and a wonderful texture when cooked. With a meaty substance, they are delicious seared in a saute pan. Chatting with the mushroom farmer on Saturday morning, she suggested roasting them. So, I did. If you have never made these, here is a quick recipe for the novice cook.
Preheat oven to 425 degrees. Quickly rinse mushrooms — these mushrooms tend to have very little dirt. Slice mushrooms in half. Place mushrooms on a sheet pan. Drizzle some olive oil over mushrooms and toss. Mushrooms should not be crowded. Place in oven and cook for 15 minutes. Once the mushroom slices are golden brown on one side, turn them over. Cook for another 5-7 minutes. Remove from oven and toss with chopped parsley or chives and shavings of Parmigiano-Reggiano. Salt and pepper to taste. Serve them as a side dish, as part of an arugula salad or in a baguette with brie cheese and dressed greens.