In the pan
Slice the stem into coins, score one side, sear in butter until deep brown. The cap is fine too; don’t waste it.
King oyster
Pleurotus eryngii
One thick stem; treat it like a scallop.
RestingIn the fridge
Paper bag, 7–10 days. The longest keeper.
In the room
Fruits at roughly 14–18 °C and high humidity. A block gives two or three harvests, a week or two apart.
Try it as
- “Scallops” with brown butter
- Shredded and braised like pulled pork
- Roasted whole
Pairs with
Brown butter, soy, sesame, garlic, chives