FOOD ALERT: King Oyster Mushrooms are Nick’s Vegetable of the Week!
Yep, King Oyster Mushrooms! I’d eaten them plenty of times but had never cooked them myself, before now! I’m holding one up in the featured image to show you the sheer size of king oyster mushrooms! They can grow quite large and hold a similar texture to many other types of mushrooms. However, the stem on these guys can grow pretty wide and has a thick, meaty texture. I read that Japan has a pretty unique cultivation method of king oyster mushrooms and that they’re popular in many Japanese dishes.
I love a good a cream of mushroom sauce, so why not a cream of king oyster mushroom sauce?!
Given that my knowledge of Japanese cuisine is limited to pretty much just sushi and sake, I figured I’d take a more… “North American” approach to crafting a healthy recipe using king oyster mushrooms. Cream of mushroom happens to not only be a favourite soup of mine, but it also doubles up quite nicely as a good cooking AND marinating sauce! A can of Campbell’s Cream of Mushroom Soup is pretty much a pantry staple at our house and is going to be an integral part of this recipe.
Nick’s Vegetable of the Week: King Oyster Mushrooms (or French Horn Mushrooms)
Meal prep time: 15-20 mins
The Ingredient List:
- 3 – Organic King Oyster Mushrooms, cut into thin slices
- 1 – Organic Chicken Breast cut into thin slices
- 1 – Package of Catelli SuperGreens Fusilli Pasta
- 1 – Can of Campbell’s Cream of Mushroom Soup
- 1/2 – Clove of garlic, minced
- Chilli flakes and rosemary for seasoning
- Step one: pour a can of cream of mushroom soup into a pan and bring to medium heat
- Step two: add your sliced king oyster mushrooms to the heating sauce, stir once ever 2-3 minutes
- Step three: sear your chicken strips in a pan using a dash of olive oil
- Step four: bring your pasta noodles to a boil, cook for 8 minutes and strain when ready. Let sit for 2 minutes.
While your pasta is boiling, you’ll want to keep an on the sauce and the chicken strips frying up. Be sure not to burn either of them by constantly stirring the sauce and rotating the chicken. Once the chicken strips are cooked to your preference, add them to the heating sauce and turn the heat to medium high.
- Step five: while you have your pasta noodles sitting in the strainer, add your chilli flakes and rosemary to the sauce and stir for 1 minute on high heat. Let sit for 2 minutes and ladle serve over your portions of pasta 🙂
My friends who know me, know that I’m half Italian. So anytime I cook pasta for them, they know the customary way of serving is adding the noodles straight to the pot or pan with sauce and letting the two mix together for a few minutes. I won’t try to be fancy and tell you that there’s something behind ladling it over the pasta noodles. While making this king oyster mushroom recipe, I was starving, so all I wanted to do was photograph the plate and EAT! I couldn’t wait any longer lol!
I hope you enjoy this super easy king oyster mushroom recipe with
your friends and fam!
PS. Nick’s Vegetable of the Week Series features all organic ingredients (including the meats), and all recipe meal prep times are less than 30 mins! Plus, the featured vegetable will ALWAYS be seasonal!
Nick Joly | Inspired by Nick
Stay True. Stay Humble. Stay Inspired.