This recipe came about almost by accident.
I bought some king oyster mushrooms and reckoned they’d best be cooked by slicing 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.
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
- Slice the mushrooms into rings about 1/4 inch thick.
- 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.
- 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.
- Toss the mushrooms to evenly coat them with the butter and cook on medium heat until the edges of both sides brown.
- Remove and serve immediately.