Mushroom Mania!

We love mushrooms! Shiitake, portabella, oyster, King oyster, chanterelle, morel, maitake, enoki, crimini. And spring is mushroom season. Have you been to your local farmer’s market yet to check them out? Some of them are only here for a short while, so get them while they’re available.

Each of the varieties has it’s own distinct flavor profile. But the things they have in common have more to do with texture – hearty, meaty – and that they’re a source of umami.

U-what? Umami. It’s the fifth sense (sweet, salty, sour, and bitter are the four you usually hear about). Umami roughly translates to “earthy” or that flavor in a food that you can’t quite put your finger on but it’s the thing that makes you go “mmm, this is soooo good.”

Yesterday we were walking through Whole Foods and caught sight of the king oyster mushrooms. Because we don’t see them very often, we had to buy them. Right below them were some big, beautiful portabella mushrooms, but what really caught our eye were the huge shiitake mushrooms right next to them.  We couldn’t believe how big they were! They were the same size as the portabellas! Into the bag went two of those beauties.

Once home, we had to decide what to do with them. We wanted to do two separate recipes, each simple with minimal ingredients but with cooking techniques that would highlight their flavor.

King Oyster Mushrooms

king oyster mushrooms

  • 3 king oyster mushrooms, halved lengthwise
  • olive oil cooking spray
  • 1 tsp. toasted sesame oil
  • 1 green onion, chopped
  1. Coat a large nonstick pan with cooking spray and place over medium-high heat. Add the sesame oil and wait 30 seconds before adding the mushrooms to the pan, cut side down. Cook 2 minutes and then flip over. Cover the pan with a lid (we used a large baking sheet) and cook 3 minutes. Remove lid and flip mushrooms again. Cook an additional 2-3 minutes or until the mushrooms are very tender. Season with cracked black pepper, if desired.
  2. Remove to a plate and sprinkle with chopped green onion.

1 serving: 242 calories; 8 (g) fat; 31.1 (g) carbs; 15.3 (g) protein; 9.4 (g) fiber

Shiitake Mushroom Loveshiitake mushroom

  • 2 huge shiitake mushrooms, or 6 regular-sized mushrooms, stems removed, sliced thinly
  • 1 green onion, chopped
  • olive oil cooking spray
  • seasoned rice vinegar
  1. Coat a large nonstick pan with cooking spray and place over medium-high heat until hot. Add the sliced mushooms and green onions to the pan and let cook 2 minutes. Stir and then cover the pan; cook 2-3 minutes. Remove lid and give the mushrooms a quick stir. When the mushrooms look soft, add about 1 tbs. seasoned rice vinegar to the pan and let it cook about 30 seconds. Remove mushrooms to a serving dish.

1 serving: 42 calories; 0.4 (g) fat; 9 (g) carbs; 1.9 (g) protein


Check out more great mushroom recipes on U Rock Girl!, including our Smokey Stuffed Mushrooms .

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