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King Oyster Mushrooms Served In Napa Cabbage Leaves

These mushrooms are so meaty that they could easily take the place of the piece of meat on any dinner plate.

Broiled King Oyster Mushrooms

Photo: Sarah Kaiser/WFIU

These mushrooms are meaty enough to serve as the main dish of a meal. Or, play up the Napa cabbage leaf and pesto and serve it as a salad.

To me, King Oyster Mushrooms look like is an oyster mushroom on steroids. They are so meaty they could easily serve as a meat-substitute in the main course portion of your meal.

I don’t provide specific proportions for most of these ingredients because I want you to make it your own. If you really enjoy truffle oil, go ahead and layer it on!

The spinach arugula pesto is especially tasty using greens picked fresh from the garden. You can make a big batch of this stuff and freeze it for future dishes.

King Oyster Mushrooms Served In Napa Cabbage Leaves

Ingredients

  • King Oysters Mushrooms
  • Olive oil
  • Juice of 1/2 lemon
  • Truffle oil
  • Roasted garlic oil
  • Kosher salt and pepper
  • Spinach arugula pesto
  • Napa cabbage leaf

Cooking Directions

  1. Drizzle the mushroom with olive oil and then cook them under a broiler for 3-5 minutes. Kosher salt will begin to brown.
  2. Drizzle with truffle oil and roasted garlic oil. Then squeeze the juice of ½ lemon over top.
  3. Spread some spinach arugula pesto on the inside of the Napa cabbage leaves.
  4. Place three mushroom halves on the Napa cabbage leaves and enjoy!

  • king oyster mushroom

    Image 1 of 4

    If you can't find king mushrooms, you can make this same recipe with portobellos or chanterelles.

  • King Oyster Mushrooms

    Image 2 of 4

    These large mushrooms are sliced in half and drizzled with olive oil. Broil them for 3-5 minutes.

  • Napa cabbage with spinach arugula pesto

    Image 3 of 4

    A Napa cabbage leaf is covered in spinach arugula pesto. This will make the bed for the king oyster mushrooms.

  • Broiled King Oyster Mushrooms

    Image 4 of 4

    These mushrooms are meaty enough to serve as the main dish of a meal. Or, play up the Napa cabbage leaf and pesto and serve it as a salad.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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