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
- 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!
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Photo: BrownGuacamole (Flickr)
If you can't find king mushrooms, you can make this same recipe with portobellos or chanterelles.
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Photo: Sarah Kaiser/WFIU
These large mushrooms are sliced in half and drizzled with olive oil. Broil them for 3-5 minutes.
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Photo: Sarah Kaiser/WFIU
A Napa cabbage leaf is covered in spinach arugula pesto. This will make the bed for the king oyster mushrooms.
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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.
