Flavor-wise, King Oyster mushrooms are a dead ringer for Porcinis. But here’s the best part: unlike Porcinis, King Oysters can actually be cultivated! Once you’ve got a harvest ready to go, the first step in the kitchen is getting them prepped and sliced just right.
Stick to the Fresh Stuff
Whether you’re planning to cook them up right away, freeze them, or dry them out for later, quality is key. You only want to work with the freshest mushrooms. Here’s what to look for:
- A pleasant, mild mushroom scent
- Even coloring all over
- Firm, springy flesh on both the stem and the cap
- No slimy spots or dark bruises
Don’t Panic: That’s Not Mold!
While you’re cleaning them, you might notice a fine, white fuzz that looks a bit like a spiderweb. Don’t toss them out! That’s not mold—it’s actually mycelium. This is just a natural part of the mushroom’s growth process. You can simply wipe or scrape it off while you’re cleaning.
How to Clean Your Mushrooms
Since King Oysters are a protected species in the wild, the ones you find at the store or grow yourself come from controlled cultures. This means they’re usually pretty clean to begin with. Whatever you do, resist the urge to rinse them under the faucet! Mushrooms are like little sponges; they soak up water instantly. If they get waterlogged, all that moisture will leak out in the pan, taking the flavor with it. Instead, just use a knife or a soft brush to gently scrape away any dirt and trim off any dark spots.
Slicing Like a Pro
Once they’re clean, it’s time to get slicing. Start by trimming off the very bottom of the stem if it looks a bit dry or woody. After that, your cut depends on your recipe:
- For Sautéing: Just cut them into bite-sized chunks or thick slices so they hold their shape in the pan.
- For Drying or Freezing: It’s better to slice them lengthwise into thin, even strips. This ensures they dry out uniformly or cook through evenly once they’re thawed.
Pro Tip: If you want perfectly even slices for drying, a mandoline slicer is your best friend!
