Eryngii mushrooms is also known as king oyster mushroom but in Japanese it is called Eryngii. Saw them everytime I went to the morning market and the seller auntie kept saying this is tasty stuff. I never buy because I'm not sure how to cook it.
One day, I tell myself I must give this a try. So I just simply add them into my stirfry cabbage. Then I know what I had been missing all this while. It's meaty in texture and is often compared to that of abalone. But I personally think like I was chewing fishballs but mushroom flavour! Hahaha.. 😅 White color and bouncy, bouncy.
Then, I read this recipe for Japanese salt grilled eryngii mushrooms (kinoko no shioyaki) on Sonia's blog . So I try to cook it for myself during my lunch. Simple dish, can prepared in less than 10 mins. It tasted yummy as well.
Ingredients: (serves 1)
2 pcs Eryngii mushrooms
2 tbsp salted butter 1/2 tbsp cooking sake (I omitted this) Dash of Salt
Dash of black pepper
Dried parsley flakes Step by Step :
1. Slice the Eryngii mushrooms into thirds. It should be around 1cm thick at least in order to enjoy the meaty texture once cooked. 2. Melt butter in heated pan. Add mushrooms, cut side down in the pan. Cook for 1 1/2 minutes, sprinkle some salt & black pepper.
3. Then flip over to other side (use chopsticks for ease of turning them over) and cook for another 1 1/2 minutes. This will sear the mushrooms to a nice golden brown. Sprinkle salt & black pepper for this side too.
3. (optional) Add the sake, then place cover on for a further 1 minute. This will steam and finish off the cooking of the mushrooms. You can replace with water. 4. Garnish with dried parsley flakes. Serve immediately with steamed rice or just have it as snacks.
Happy cooking.