The quarantine has forced me to expand my culinary abilities. Now, I don’t like to call myself a “cook” by any means. Why? Well, unlike my sister Tonya, I never hung around in the kitchen to learn the cooking ropes by our mother. As I grew into a woman on my own, I realized just how much I missed out on. The shelter in place order and current climate has tested my dependence on restaurants. I recently had a strong craving for fried fish although I am not eating seafood anymore. What’s a girl to do? Enter, faux fish. I came across the King Oyster Mushroom and let’s just say, it has become a great addition to my cooking repertoire.
Pleurotus eryngii also known as king oyster mushroom is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia. It has a dense meaty texture. The mushroom has a good shelf life and is cultivated widely. It has little flavor or aroma when raw. This turned out so good in fact, I’m sharing my recipe with you. You can add to or adjust as you see fit. My cooking is always for one, so keep this in mind when preparing yours.
I hope you try these out, it is really a delicious substitute for meat. If you do give it a try, be sure to leave a comment below or on our Facebook Page letting me know your thoughts! I wonder what else I could make with this amazing fungi?
