My favorite Freddy's (Fred Meyer Supermarket) had king oyster mushrooms on sale for $5/lb last week.
I'm nutty about them.
This bunch of king oyster beauties were roasted with OO, butter, home made stock and shallots.
Wow! Robust and deep, with just the slightest fight. As the butter melted, it coupled with the reduced stock, making a perfect pan sauce.
I finished the mushrooms with parsley.
Roasted King Oyster Mushrooms
5 king oyster mushrooms, cut into long slabs, 1/4 inch thick.
4 Tbsp (1/2 stick) (2 oz) butter
1 cup home made stock
1 Tbsp olive oil
1/2 tspn chopped herbs (fines herbes, parsley, something unobtrusive)
Oil a baking dish with OO. Layer mushroom slices and shallots. Dot with butter. Add stock, and salt liberally. Bake at 350 for 45 min total.
The butter will melt, the mushrooms will weep, and the stock will begin to simmer. After 25 minutes, turn mushrooms. Pull when the melted butter and reduced stock form a pan gravy. Plate, top with gravy and chopped parsley.
I had these as a side dish, but I'd really love to do a plate of creamy mashed cauliflower or celery root puree topped with three slaps of mushrooms and a nice, thick cut of rare beef tenderloin.