Sautéed king oysters
The most direct way to taste what they are: a blazing pan, garlic in its skin, parsley at the end.
Ingredients
Method
Clean the mushrooms with a damp cloth: don’t wash them under water, they soak it up and end up boiling instead of browning.
Cut caps and stems into half-centimetre-thick slices, lengthwise.
Heat the oil with the garlic in a wide pan until it sizzles, then remove the garlic if you want it delicate.
Add the mushrooms in a single layer and don’t touch them for two minutes: they need to stick and brown.
Turn, cook another 5–6 minutes on high heat, salt only now and finish with chopped parsley.
Salting at the start draws out the water and the mushrooms end up boiled. Always salt in the last thirty seconds.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
