Complete Guide to King Oyster Mushroom Recipes, Learn a Variety of Home-Style Dishes in No Time

King oyster mushroom, also known as king trumpet mushroom (Pleurotus eryngii), has plump and tender flesh and is suitable for stir-frying, braising, stewing, simmering, making soup and as a hot pot ingredient. It is also suitable for Western cuisine. Even as a cold dressed dish, the texture is very good. After processing, the texture is crisp and chewy, white to cream yellow in color, and the appearance is excellent. Now let us take a look at the complete guide to common king oyster mushroom recipes!

King Oyster Mushroom with Fermented Bean Curd

[Ingredients] About 300 grams of king oyster mushrooms, 1/2 piece of fermented bean curd, 1 small spoon of light soy sauce, 1 small spoon of white sugar, 1 small spoon of sesame paste, 1 small spoon of vinegar, 1/2 small spoon of sesame oil, minced garlic as desired.

[Method] ① Wash the king oyster mushrooms and place them in a steamer for 8 minutes. If they are dried king oyster mushrooms, first rinse them clean with water, soak them in water, and soak until soft. ② Mix all the seasonings evenly. ③ After the king oyster mushrooms are steamed, let them cool for a while, then tear them into strips by hand; it is best not to cut them into strips with a knife. ④ Pour the seasonings over the torn king oyster mushrooms and it is done.

Braised Chicken with King Oyster Mushrooms

[Ingredients] 500 grams of fresh king oyster mushrooms, 700 grams of chicken, 20 grams of scallion, appropriate amounts of ginger, monosodium glutamate, salt, sugar, and yellow wine, 70 grams of lard, 1500 milliliters of clear broth.

[Method] ① Wash the king oyster mushrooms and cut into pieces, chop the chicken into pieces, cut the scallion into sections and slice the ginger. After the wok is hot, add the lard, put in the scallion and ginger, and stir-fry until fragrant. ② Add the main ingredients and stir-fry for a moment, pour in the yellow wine, add salt and monosodium glutamate, pour in the clear broth with the sugar, bring to a boil over high heat, then switch to low heat and stew until cooked.

Stir-Fried Shredded Chicken with King Oyster Mushrooms

[Ingredients] 300 grams of fresh king oyster mushrooms, 300 grams of chicken breast, 50 grams of winter bamboo shoots, a little scallion, ginger, yellow wine, monosodium glutamate, sesame oil, and salt, 100 milliliters of chicken broth, 60 milliliters of chicken fat.

[Method] ① Wash the mushrooms, cut the chicken breast into shreds, cut the winter bamboo shoots into shreds, and cut the scallion and ginger into shreds. ② Heat the wok and pour in the chicken fat, heat until 70 percent hot, add the scallion and ginger, and stir-fry until fragrant. Add the shredded chicken, and when stir-fried until 90 percent cooked, add the winter bamboo shoots, yellow wine, monosodium glutamate, and after the chicken broth comes to a boil, add the king oyster mushrooms and salt and stir-fry, drizzle with sesame oil, then plate and serve.

Dry-Stir-Fried Pea Shoots

[Ingredients] 200 grams of king oyster mushrooms, 300 grams of pea shoots, 40 grams of winter bamboo shoots, 60 milliliters of peanut oil, appropriate amounts of ginger, salt, cooking wine, and monosodium glutamate.

[Method] ① Remove the roots of the pea shoots and wash them clean, cut the king oyster mushrooms and winter bamboo shoots into shreds, and mince the ginger. ② Heat a wok over high heat, pour in the peanut oil, heat until 80 percent hot, add the winter bamboo shoots, king oyster mushrooms, and minced ginger, stir-fry for a moment, then add the pea shoots, cooking wine, salt, and monosodium glutamate. ③ Stir-fry until the pea shoots are just cooked, then remove from the wok and plate.