While watching a cooking show a few days ago, I saw the chef using what he called King Oyster Mushrooms. They were a single large white stocks with a somewhat round oyster mushroom looking head. He referred to them as"very beefy" and asked his audience to take note of the heavy bottom stock. I had never seen this type of oyster mushroom before and went looking for them. No luck until I called a locally owned gourmet market across town. They told me they could have them in by this morning. So I drove there this morning and the produce fellow (who formally was with Whole Foods) brings them out...oppps. They were large all right but just the regular clod of oyster mushrooms that have everything from very tiny to large growing out of a central clod, as the produce person called it. When I described what I saw on the cooking show, he did not know what I was talking about. He told me not to cook them too much because the get tough. Well, that is great, I thought to myself, because the pasta dish I want to make with them tonight calls for cooking them to golden brown.
Are the ones I got just babies? Or are the King a different variety?
