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