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Offlinemagicbastard
FlacidJohnson
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Registered: 03/18/05
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king oyster
    #8505210 - 06/09/08 11:03 PM (12 years, 8 months ago)

bought some king oyster from the store today and I'm going to clone one and eat the rest+clone anyone have a good recipe?


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Invisiblesoochi
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Registered: 08/13/02
Posts: 2,420
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Re: king oyster [Re: magicbastard]
    #8511211 - 06/11/08 03:00 PM (12 years, 8 months ago)

King oysters have a very dense mycelial structure, so I usually cook them twice: saute over med-low heat in butter and some chopped shallots and garlic covered. once most of the liquid has been exuded, drain them (saving the juice for a sauce or to be added back when you saute them the second time) then starting with fresh fat (an oil and butter mix) saute them again over high heat to really get a nice color and flavor, you can deglaze the pan towards the end of the second cooking with the reserved mushroom juice. Chives are added off heat at the very last minute.

This is how king oyster mushrooms are prepared at Michel Richard's Citronelle in Washington, DC where I used to work a couple years ago.


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Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!


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InvisibleBrainiac
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Re: king oyster [Re: soochi]
    #8511750 - 06/11/08 05:16 PM (12 years, 8 months ago)

:handth:


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:Awesketch:

:cool: Fair is Fair :devil:


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General Interest >> Culinary Arts, Gardening and Brewing

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