King Oyster mushrooms have a fan-shaped cap and a stout stem that are meaty and firm textured. The King Oyster's flavor is robust and a bit peppery, but it becomes more mild once it is cooked. King Oyster Mushrooms are also known as the King Eryngii, Eringii or Royal Trumpet, and Trumpet Royale.

Our King Oyster cultivated mushrooms are organically grown and carefully hand selected ensuring the highest quality fresh mushrooms.

Applications: King Oyster Mushrooms can be braised, broiled, grilled, sautéed, or stewed. They can be added to soups, stews, sauces, pasta, vegetable dishes, meats, and seafood. If you want to serve them whole, be sure to cook them until they are nice and browned.

Origin: Oregon and Southern California

Storage & Handling: Place in a paper bag and refrigerate for use within 10 days. Do not soak them.

How to Preserve: If you find that you will not be able to use all of your fresh mushrooms before they go bad, here are a few options:

• If you dry them, they will last for years and retain an intensified form of their intrinsic flavor and vital properties. Simply dehydrate your left over mushrooms at under 140 degrees, in an oven (or a dehydrator if you have one.) The cooking time varies with the amount of moisture the mushroom has. Keep an eye on the oven-dried shrooms until they are moisture-free. Many chefs will dry leftover mushrooms and keep them for soup stock, to use months down the road.

• Individually freezing is another method. Place the individual mushrooms on a cookie sheet making sure they aren’t touching, they will freeze retaining their original shape, often times people will freeze them in one bag all together and they will end up with a chunk that is not very cook friendly.

• You can also par-sauté fresh mushrooms in oil and then freeze them.

• Lastly there is canning mushrooms in oil. Cook down mushrooms in oil and place inside a mason jar, the heat should seal the jar. Keep refrigerated for up to two months!

Specifications: Each order is 2 lbs.

Shipping: Fedex Overnight

Fettuccine with Oyster Mushrooms, Sweet Garlic and Arugula
recipe created by: Claudia (cook eat FRET)
 
1/4 cup extra virgin olive oil
15 cloves garlic
2/3 cup cinzano rossi or any sweet red vermouth
10 ounces oyster mushrooms - trimmed
4 T unsalted butter
salt and freshly ground black pepper
1 bunch arugula, stemmed, washed and dried 1/3 cup freshly grated pecorino cheese
 
Bring 6 qts of water and 2 T salt to a boil in a large pot meanwhile, in a 10 - 12″ sauté pan, heat the olive oil over medium heat until almost smoking. Add the garlic and sauté until lightly browned on all sides. Remove from heat and add the vermouth. Replace the pan onto the burner, add the mushrooms and butter, and bring to a boil. Reduce by half then remove from the heat and keep warm.
 
Cook the pasta until tender and then drain. Add to the mushrooms and stir gently over medium heat for about 1 minute to coat the noodles. Add the arugula and toss until wilted. Transfer to serving dish and toss with the cheese.