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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
chili powder
s & p
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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'!
2 comments:
that looks incredible!! i just got some awesome chili powder..... i think it would be perfect for this!
-A
Yum!
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