The King of Mushrooms.

Our farmers markets have a fantastic mushroom vendor. I had never seen a king mushroom, aka king oyster, king trumpet mushroom before moving here. They are meaty and delicious and can be grilled, sautéed or pan fried.

I made a super quick mushroom and cabbage stir fry that came together in under 15 minutes. I had some leftover cooked sushi rice, use any rice you have, brown would work well too.

Heat a little vegetable oil in a pan, grate a bit of fresh ginger and garlic. Slice 4–5 king mushrooms into 1/2” slices and when the oil shimmers and the ginger starts to dance in the pan add the mushrooms. Stir to coat the mushrooms with oil and add a little toasted sesame oil. Cook for another minute then add 1/4 c. water to the pan. Thinly slice about a cup of green cabbage and add to the pan, there should still be a little water in the pan. Add a once around of soy sauce, a bit of chili crunch (if you don’t have this condiment in your fridge, I highly recommend buying it). Stir to combine and add a cup of cooked rice, making sure to break up and incorporate into the stir fry. Taste and add more soy as needed. Finish with some toasted sesame seeds before serving.