Sautéed king oyster mushrooms with saffron, a simple and quick recipe for a tasty and light side dish. Ideal to accompany meat main courses from the simplest to the richest, great to enjoy as a vegetarian and vegan starter, perfect on bruschetta alone or with melting cheeses, excellent with pasta. The sautéed king oyster mushrooms are truly delicious. With a meaty texture, king oyster mushrooms release little liquid during cooking and have a great yield; they are easy to clean and quick to prepare. King oyster mushrooms can be foraged in the wild and are delicious; in my area they are known as “ferla” mushrooms, but you can also buy them at the supermarket or greengrocer, or even grow them at home by purchasing the appropriate blocks containing the mycelium, as I did. Today I actually harvested my second crop of home-grown king oyster mushrooms and gathered quite a few. With part of them I made a risotto, I froze some, and with the remaining portion I made a classic of humble, peasant cuisine: sautéed mushrooms. With this quick side I served baked turkey cutlets and in no time dinner was on the table. Let’s go to the kitchen now—I will tell you how I cooked my home-grown king oyster mushrooms; you’ll see you’ll love this recipe, which I made even tastier by adding saffron. But first, roll up your sleeves: if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients to make sautéed king oyster mushrooms
- 1 1/3 lb king oyster mushrooms (cardoncelli)
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
- 1 packet saffron (optional)
Tools
- Skillet
Steps to cook king oyster mushrooms
Clean the mushrooms: remove the base with the dirt-covered roots, clean them with a soft-bristled brush or with a slightly damp sheet of paper towel and finally, only if you want (normally mushrooms shouldn’t be washed), quickly pass them under running water and pat them dry.
Sauté the garlic in a generous glug of oil, add the chopped parsley, let it flavor for a few seconds and before it burns add the mushrooms.
Let them soften, season with salt and when the cooking liquid has almost completely evaporated, add the saffron, stir, turn off the heat, plate and serve. If you want a stronger flavor you can replace the saffron with chili pepper, and if you don’t like spices, add neither.
Sautéed king oyster mushrooms are excellent hot, warm or at room temperature and can be stored in the fridge in an airtight container for two to three days.
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