Excerpted from Friday Night Dinners King mushrooms are meaty and delicious. They are less watery than other mushrooms, so they dont shrink as much and cook quickly (they can also be barbecued). They are becoming more available (look for them in Chinese grocery stores), but if you cant find them, use portobellos.
This is a beautiful side dish to serve with steak, veal chops or roast chicken. by Bonnie Stern
Directions for: Sauted King Mushrooms
Ingredients
3 Tbsp extra-virgin olive oil
lb(s) king mushrooms, cut in slices about 1/4 inch thick
tsp truffle salt or sea salt (e.g., Maldon)
2 tsp aged balsamic vinegar
Directions
1. Heat oil in a large skillet over medium-high heat. Add mushrooms in a single layer (you will have to do this in batches) and cook for 2 to 3 minutes per side, or until nicely browned.
2. Arrange mushrooms on a serving platter. Sprinkle with salt and drizzle with balsamic.
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