283412 Wed Feb 22 20:20:03 -0800 2006 7 31 Home Cooking 0 1512760 I recently bought some giant mushrooms in an Asian market here in Boston. They're probably 6 inches long and 1.5 to 2 inches across with very small caps (like a big porcini with a tiny flat head). Any ideas what these are? I tried asking the store but got nowhere. Also, any ideas about how to cook them? I was thinking maybe roasting with miso sauce? Thanks. Wed Feb 22 20:20:03 -0800 2006 0 castorp 1 1512773 Those are delicious. You can slice them into irregular chunks, or quarter them lengthwise to get long thick strips. I just stir fry them (they let off a lot of moisture, so get the pan hot) plain because I love their texture. I've also tossed them in noodle soups (they require some cooking first), or sauteed with a little soy sauce ans sesame oil. I think they really shine alone, though, so I like to eat them plain. But I love mushrooms. They have a fairly crunchy, almost chewy quality, so don't worry too much about overcooking. Wed Feb 22 21:42:16 -0800 2006 1512760 0 nooodles 1 1512782 Yhat's probably a King Pleurotus, or Pleurotus Eryngii (and it has a lot of other names, too). They grow in clusters, but are usually sold singly, since they're pretty big. The first time I bought them, down in Chinatown in New York, I thought they were selling porcini at $4.00 a pound -- no such luck. They're very meaty (something like four to a pound) but I don't find them terribly flavorful. I cut them in thick slices and saute them with (naturally) some garlic, until they're brown and crispy on the edges. (Saute almost anything with butter and garlic and it's bound to be tasty). Wed Feb 22 22:27:24 -0800 2006 1512760 0 HowardL 2 1512783 I both agree that it's probably an Eryngii, and I also agree about oil/butter and garlic...I mean, let's be serious, it would taste good on a bumper. Wed Feb 22 22:30:14 -0800 2006 1512782 0 Aaron 1 1512793 I think Howard got it: Those guys are called all sorts of "regal" sounding names- King trumpet, Trumpet Royale, and then the incongruous French Horns I agree they're fine sauteed with oil/butter/garlic, but the great thing about these humungous fungus is how meaty they are! I like to plank them then grill them with other roast vegetables, or dice them into risottos & pilafs. They're so hardy you can braise them along with meats in stews. The best thing I ever made with French Horns was a Venison sausage pilaf. I diced spanish onion, french horn mushrooms, and a little garlic while oven roasting some venison sausage flavored with blueberries and elderberry wine. While the aromatics sweated, I tossed in a handful of dried cherries and cranberries, then added in the rice (I think it was basmati)- the deglazed with port before adding the water, bringing to the boil then simmering, covered. When the rice was done, I diced up the venison sausage and folded it into the pilaf with a tablespoon of a demi glace infused with star anise, juniper, and cloves. Served it to myself (are you kidding? I'm not sharing that!) With a nice brown ale. Yeah, mushrooms werent *really* the main ingredient in that one, but I found their sturdy texture to be just right for the dish. BTW- Aaron: "Bumper" Bwahaha! Wed Feb 22 23:52:22 -0800 2006 1512760 0 jdherbert 1 1512817 I don't know for sure but I think this might be what the Chinese restaurants call "abalone mushroom" (no fancy species name here!) I find them pretty much w/o much flavor unless you braise them in rich stock as if the slices are abalone and they come out really really tasty. I've had them served like abalones in restaurants along with greens and a wonderful brown sauce. Thu Feb 23 02:28:11 -0800 2006 1512760 0 Margret 1 1512903 Thanks very much for your help, I love the web. Now I've got a bunch of cooking ideas - which is good as these things are big! I think the mushroom type you guys mentioned is right (Pleurotus eryngii). Thu Feb 23 13:52:53 -0800 2006 1512760 0 castorp 1 1513173 this sounds like the 'matsutake' mushrooms that sometimes make an appearance on the iron chef show. my mom makes sautees them in canola with: garlic (of course) mushroom sliced lengthwise 3/8" thick large thin slices of chicken breast, pre-marinated with a splash of cooking sherry and soy sauce. celery cut into large diagonal slices 3/8" thick a little cornstarch, white pepper...and yummmm! the mushrooms pick up the sweet chicken flavors Fri Feb 24 18:19:47 -0800 2006 1512760 0 vicki_vale