King Oyster Mushrooms

With a cartoonishly well-appointed mushroom silhouette and a feel-good fragrance of roasted marshmallows, these King Oysters are irresistibly popular. Cultivated in South Korea, this is among the best renditions we have tried. Textures are both crunchy and chewy, the flavor profile approachably balances sweetness and umami, and the aromatics are potent enough to imbue any dish with campfire charm. When cooked with a bit of butter and wine or sake, they are reminiscent of exceptionally clean abalone or scallops, making for a lovely seafood substitute if in need.

Impressively devoid of the dirt one expects from wild mushrooms, these cultivated King Oysters are incredibly easy to prepare. Sliced lengthwise, scored, and seared until golden brown, they make for a wonderful side dish, elegantly absorbing the flavors of whichever fat is fresh in the cast iron.