Grocery Ninja: King Oyster Mushrooms, aka 'Drumsticks on Trees'
The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here.
The first time I spotted king oyster mushrooms at the market, I was with Mom, and she told me they were "Chicken drumsticks that grow on trees."
I was seven. Of course I believed her.
I was a pudgy kid—inordinately fond of braised duck, sizzling, hot plate venison, and the extra crisp, golden bits on the belly pork my grandma stir-fried with preserved mustard greens. A well-meaning aunt tried to put me on a diet while my parents were out of town, and the outcome was that I developed an abject loathing for all things green. Mom had her work cut out for her when she returned from the trip—and she wasn't above lying.
But as it turns out, Mom's lie wasn't too shabby. Those king oyster mushrooms were firm, full of umami goodness, and had an excellent bite. Best of all (once diced into thick coins), they both looked and tasted like one of my favorite foods—abalone. And it wasn't even so much a lie as a half truth, because these 'shrooms are so meaty that they are nicknamed ji tui gu or "chicken drumstick 'shrooms."
I've hardly seen them since moving away from Asia, and when I do, they're often extravagantly expensive—$16 to $20 a pound. Recently though, I spied them selling at my local Wegmans for $5 a pound. Score!
I brought a generous pound home, diced them in half-inch coins, then sautéed them in salted butter and cracked black pepper. They were every bit as good as I remembered, and, draped atop a bed of garlicky broccoli and steamed rice, made an excellent, light, vegetarian meal. Perfect for recovering from the Thanksgiving turkey excesses (and preparing for Christmas revelry). More recipes here.
About the author: Wan Yan Ling can usually be found in the kitchen procrastinating on "real work" or online tracking down obscure recipes. Ling thinks eating alone is no fun, and she still believes in hand-mixing.
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8 Comments:
These are awesome grilled as well:
http://offthebroiler.wordpress.com/2008/03/19/grilled-king-oyster-mushrooms-a-la-nyt/
jperlow at 3:15PM on 12/01/08
I've seen these in Sunset Park (in Brooklyn's Chinatown) and was tempted to pick a couple up but wasn't sure what to do with them, exactly. Can't wait to spot them again! As for the pork belly & mustard greens, it's my favorite comfort food. My Ma always stews up a pot along with some steamy, fluffy man tou whenever I'm back home.
JustNancy at 4:28PM on 12/01/08
I love these mushrooms. Great in all cuisines for a meaty, hearty mushroom without the 'dirt' flavor that mushroom-haters hate.
You can find them at the huge Hong Kong supermarkets for cheap all over Houston as well.
jayevee at 6:12PM on 12/01/08
They go great with chicken. Stir fry them with sliced chicken, scallions and XO sauce.
fuuchan at 6:25PM on 12/01/08
omg i love these but they are always super expensive. i like to cook them with this korean marinade thats usually used for beef. sooooo good.
sustarz at 6:39PM on 12/01/08
These are usually cheaper at Asian grocery stores. They are great stir fried with ginger, green onions and Chinese cooking wine. Top with some oyster sauce after cooking.
winkyj at 7:40PM on 12/01/08
sustarz: do you know the name of that korean marinade you use? i would love to try it =)
onedaylingers at 8:39PM on 12/01/08
When I go out for dinners with my extended family, our meal often features snow pea shoots topped with King Oyster Mushrooms. Yum.
ag3208 at 11:19PM on 12/01/08