Oyster mushrooms? Lobster mushrooms? Look around and you will discover that when people describe mushrooms they often use the flavor of seafood as a frame of reference. Why, you ask? Well, mushrooms and seafood actually share many of the same flavors and textures with one another. That makes many mushrooms great to use in place of seafood in many dishes.
One of my favorite mushrooms is the king oyster. It is really a weird little guy. A good sized king oyster will be about 5 inches long and about as big around as a peeled banana. The flesh is white, and it has a diminutive cap. Unlike most mushrooms, it's prized for its stem but not its cap. The flavor is mild, and the texture is chewy and meaty. The first time I ever had one, I thought I had been given meat. No joke. As a nice bonus, they pick up and display the flavors in a marinade very nicely. Slice them into rounds to simulate scallops, or slice them longways to use like little fish filets.
3 large king oyster mushrooms (thinly sliced long-ways)
1/4 cup of olive oil
3 cloves garlic
4 fresh sage leaves
juice of 1 lemon
splash of rice vinegar
s & p
Everything but the chili powder goes into an airtight plastic container. Add enough water to cover, and refrigerate at least 3 hours or overnight. Remove from marinade and towel off. Sprinkle with a good-quality chili powder. Grill over a hot fire for about 2 minutes per side. Serve with warm tortillas, sour cream, shredded cheese, cilantro, diced tomatoes, and avocados. Round out the meal with grilled corn and frozen mango margaritas. Ole'!