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Mushroom ‘Potatoes’

mushroom-potatoes

This recipe came about almost by accident. I bought some king oyster mushrooms and reckoned they’d best be cooked by slicingĀ  them into rings and sauteing them. But I had some spiced Ethiopian butter lying around, so I used that as the fat. When the mushrooms were done, they looked exactly like crispy fried potatoes! The floral, spicy butter and the meaty texture of the mushrooms make this a dish all by itself, with no need for anything else.

If you can’t find king oyster, also known as royal oyster mushrooms, you can buy them online at Earthy Delights.

Can you sub in another kind of butter? You bet, but use a high-quality butter — you will notice if the butter is of poor quality.

To serve 4 as an appetizer or side dish

  • 2 king oyster mushrooms, as straight as you can find them
  • 2 tablespoons Ethiopian spiced butter
  • Salt
  1. Slice the mushrooms into rings about 1/4 inch thick.
  2. Heat a large frying pan over high heat for 2 minutes, then lay the mushroom rings down in the pan — dry. Shake the pan a bit to keep the mushrooms moving (they will squeak). Turn the heat down to medium-high and keep shaking the pan often until the mushrooms begin to release their water.
  3. After the water has been sizzling out of the mushrooms for a minute or two, you will hear the sizzle sound change. When you hear this, add the butter and swirl the pan to coat. Toss a little salt in, too — maybe a teaspoon or so.
  4. Toss the mushrooms to evenly coat them with the butter and cook on medium heat until the edges of both sides brown.
  5. Remove and serve immediately.

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