Hello again, I do have more non-food posts that are on the way, but I wanted to share this one particularly because it has become one of my favorite mushrooms over the past few months.
I've always liked mushrooms, all types and varieties. A few years ago I came across a variety called 'Cauliflower mushroom' and really loved the texture of it, but I was never able to find it again. Every now and then I would try and do a search for it, but it just never popped up again. Maybe it had a different name, but I have no idea; if you have an inkling, please do tell me =)
I'm sure that I'd eaten King Trumpet mushrooms (which can also be known as: King Oyster, Eryngii and Bowler mushrooms) a handful of times, but when I had them a few months ago at a Japanese buffet of all places (I know!) I said' oh yeah...I need to get cooking with these.' If you are a vegetarian, vegan or just somebody with certain dietary restrictions; you'll know that eating out in general is sometimes a chore, but you have ways to make do with whatever is available. I know for me being a vegan; that I can safely eat the all veg sushi rolls, seaweed salad, green beans, and some other mixed veg dishes if they are available. So; when the manager came by and replaced one of the trays with these sauteed mushrooms and said 'You have to try this. Very delicious type of mushrooms' He then proved it by scooping a bunch of it onto his plate. It is very rare to see just a tray of sauteed mushrooms (especially, if they're not button mushroom). I went ahead and got a scoop of it myself and when I sat down to try them...well.. you know the rest.
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| I <3 these mushrooms!!! =) |
I immediately knew the type of mushroom that they used and some idea of the preparation; so on the way back home I stopped by a local Asian market. I didn't know what they mushrooms were called at the time, but I knew what they looked like and in my head I thought they were called bowler mushrooms because of their shape resembling a bowling pin. I looked them up online to clarify their name and figured out that I got the term 'bowler mushroom' from seeing a canned version of them on the shelves at previous markets.
They are gorgeous mushrooms and they type that I am using in this recipe are the giant sized ones. I've also seen them when they're medium sized as well, but I wanted to go all out for this one. They are not a cheap mushroom at least where I live. I pay about 2.99 per pound, but I think it's well worth it. They are very meaty and hearty mushrooms. Some people have said that when cooked they are reminiscent of the texture and taste of Abalone, I cannot vouch for this because I never ate any Abalone before I became a vegetarian/vegan. I cooked some for my folks last week and my Mom even said that it tasted like Lobster to her. I did eat lobster before and I have no idea where she would get Lobster from, but whatever. She likes it.
This is a very simple and satisfying recipe and I hope that you enjoy it.
Can you tell, how much I enjoy these mushrooms yet?
Let's get down to business:
Sautéed King Trumpet Mushrooms- GF,DF, V
About 1lb of King Trumpet Mushrooms, sliced into half moons
1TB of GF Tamari
1TB of Shaoxing Cooking Rice Wine
3 cloves of garlic, minced
2-3 Scallions, chopped
* Optional- Freshly Ground Black Pepper to taste, at end of cooking
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| The happy bunch, together again. |
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| A King Trumpet mushroom split in two. |
Method:
In a heated large pan, sauté the garlic, scallions in a 1-2 teaspoons of oil for a few minutes until they start to caramelize. Add in the Tamari and Shaoxing wine and stir to help cook out the alcohol. It doesn't take very long. Next add in the King Trumpet Mushrooms and stir around to make sure that they get coated with the sauce. Reduce the heat to about medium and let the mushrooms cook down and absorb the sauce. This will take about 8-10 minutes depending on your stove. When the mushrooms are cooked thoroughly you will no longer see any 'raw' whiteness to them.
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| Delicious and freshly cooked! =) |
I would suggest serving these with some freshly cooked brown rice, but really I could eat these all by themselves. When and if you decide to cook this; I would suggest making a bit extra because this one will go fast, hehe. People who don't like mushrooms are missing out on this lovely stuff.
Happy Cooking!
Love,
Jessica
