King brown oyster mushroom caps and stems are highly prized for their strong, rich, meaty flavour & texture. Also known as Eryngii the King Trumpet it is indigenous across the Asian continent. A slow growing mushroom preferring cooler climes and can be grown out very large with fully developed caps. Usually King Brown mushrooms are harvested with small underdeveloped caps but you can experience this mushroom in a different way by growing the cap to a large size. Its flavour and texture are continuously superb harvested small/young or large/mature.
Another recipe from Nina, which we made for Floriade - so yummy....
1 tsp brown sugar
½ tsp salt
½ tsp smoked paprika
1 teaspoon black pepper
3 King Oyster mushrooms, sliced into bacon strip-sized slices.
Preheat oven to 160oC and lightly grease a baking sheet with olive oil. Combine brown sugar, salt, smoked paprika, and black pepper in a small bowl. Place the sliced mushrooms in a large mixing bowl and drizzle with 2 tbsp olive oil, tossing well to combine. Add the brown sugar mixture to the oiled mushrooms and gently toss until each mushroom slice is well coated. Arrange the mushrooms on the oiled baking sheet with space between each one. Bake for 20 minutes, until the mushrooms turn dark brown. Flip the mushrooms over using a spatula. Bake for another 15 minutes, until very brown. Serve immediately. Unused vegan bacon will keep in an airtight container in the refrigerator for up to a week.