My method is much like one of those Alain describes. If they are of inferior quality, they need to be picked over first, to eliminate any large bits of dirt or pebbles and other foreign objects. The best quality ones from Italy, such as these...  viewtopic.php?p=293021#p293021 ... they are free of such refuse and one can pass directly to the soaking stage. I use very hot water -- not boiling, mind you, but very hot -- and let the mushrooms steep in the hot water for about a half-hour; in a rush, you can get by with perhaps just 20 minutes. On all occasions, regardless of whether one is using both products immediately or not, one strains and saves the liquor and also prepares the mushroom pieces appropriately for the recipe at hand. Show From something I haven't posted on yet but now will probably do
so, here's the liquor waiting to be strained... ... and here the mushroom pieces from a batch of pretty good Polish (or possibly Croatian -- I can't remember) mushrooms... Both the liquor and the mushrooms, well chopped, were used in the same dish. I've been trying to upload some parallel pictures of Italian dried porcini but can't do so just now for some reason. The difference in how they look is considerable. Kenny - I have never seen or heard of an Italian cook throwing out the actual mushrooms after soaking and the idea of doing so sends shudders through me -- it seems possibly even worse than throwing out a piece of bread! As I said above, good quality dried porcini are an expensive pantry item, just as, for example, saffron is an expensive item for the spice rack. And that's why there are lots of inferior quality ones available from Poland and elsewhere. I use a lot of porcini in my cooking and so it behooves me to keep an eye out for bargains in the Polish stores, where some batches are quite good but they typically require more handling than the always pricey Italian ones. WIth lesser quality mushrooms, there are pieces that are tough or woody that one needs to eliminate and the good pieces don't have great texture but they do have great flavour. With the high quality products, the number of pieces that need to be eliminated after soaking are very few in my experience and the best pieces, nice slices of porcini caps and stems, have a pleasant enough texture and phenomenal flavour. Antonius Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger -- TEMPTATION
I FIRST saw the paper-white mushrooms, the shape of small garden gnomes, at the upscale markets. But at $16 to $20 a pound, I passed. However, when I saw a mountain of them at $5.50 a pound at a couple of indoor Chinatown markets, I biked home with a basketful. Called king oyster mushrooms, they are the big brothers of oyster mushrooms, about seven inches long with bulbous, springy stems, topped by a dwarfed cap. They smell like fresh cream and taste of sweet earthiness, a poor man's porcini at about a quarter of the price. After slicing them into mushroom silhouettes, I sautéed them with shallot, thyme and a touch of soy. As fatty as porcini, they seared like crispy bacon. Dinner guests fought me for the last morsels. But it nagged me; I'd had these before -- where? King oyster mushrooms, or Pleurotus eryngii, are the same cardoncellos I had gorged myself on in Puglia about five years ago, when I had them deep-fried. They can be found wild in the United States, but now they are mostly cultivated mushrooms. American chefs have recently caught on to them. Order mushrooms in 5 Ninth, Cru or Aureole, and you're likely to find king oysters beefing up the dish. Dante Boccuzzi, the chef at Aureole, sometimes uses them as crusts for tofu or treats them like sirloin. But his pickled version with rosemary, garlic and coriander, with a swirl of late spring ramps, surprised my palate. "They sponge up the brine," he said. Yet in the seared dish, the mushrooms stayed crunchy. After being smitten I now think that whether they are $5 a pound or $20, king oysters are a versatile indulgence. ALICE FEIRING Pickled King Oyster Mushrooms Adapted from Aureole Time: 15 minutes, plus 2 hours for marinating 3 tablespoons coriander seeds 8 ounces king oyster mushrooms, cut into 1-inch cubes 3 ramp leaves (or substitute scallion greens) 1 cup olive oil 12 cloves garlic, sliced 1 cup red wine 1 cup red-wine vinegar Dash soy sauce 3 sprigs thyme 1 sprig rosemary 1 bay leaf 2 tablespoons salt, or as needed. 1. Toast coriander seeds in a dry skillet over low heat just until fragrant. Transfer to a plate and set aside. In a medium heatproof bowl, combine mushrooms and ramp leaves and set aside. 2. Place oil in a medium saucepan over medium-low heat. Add garlic and sauté until golden. Add toasted coriander seeds, wine, vinegar, soy sauce, thyme, rosemary, bay leaf and 1/2 cup water. Add 2 tablespoons salt, tasting and adding more as needed, taking care not to under salt. 3. Increase heat and bring mixture just to a boil. Pour hot liquid over mushrooms and ramp leaves. Allow to stand uncovered for 2 hours. Strain and serve, reserving liquid for salad dressing or pickling. Yield: 4 servings. Which mushroom is known as king oyster mushroom?Pleurotus eryngii (also known as king trumpet mushroom, French horn mushroom, eryngi, king oyster mushroom, king brown mushroom, boletus of the steppes, trumpet royale, aliʻi oyster) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia.
What mushroom is closest to porcini?We say the best substitute for dried porcini mushrooms is shiitake mushroom. With their similar flavor and texture, this substitution is fantastic for almost any recipe.
What can I use instead of king oyster mushroom?What is the best substitute for king oyster mushrooms? Porcini or shiitake mushrooms are the closest in texture and taste. They both have a chewy, meaty large enough stem to work with.
Is the entire king oyster mushroom edible?King Oyster mushrooms have become very popular in gourmet restaurants due to their silky texture and elegant look: a long, wide stem and a large cap. All parts of this mushroom are edible.
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Is king oyster mushroom same as porcini?
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