King oyster mushroom.

The king oyster is a big mushroom that is mostly stem. The stem is thick, white and firm, topped with a small brown cap. Raw it smells mild, almost of nothing, but cooked it turns savoury with a dense, chewy bite that people often compare to squid or scallop. It holds its shape in the pan and soaks up whatever sauce it meets, which is why it shows up so often in stir fries, on the grill and in vegetarian dishes.

Look for stems that feel heavy and firm, with dry, unbroken skin and no slimy patches.

Ways to use it

• Slice the stems into thick rounds, score a criss-cross on each face, and pan fry in butter or oil until both sides are golden.
• Tear or slice lengthways into strips and stir fry with garlic, oyster sauce and chilli.
• Brush halves with oil and soy sauce and grill them over charcoal.
• Add sliced stems to a hot pot or a clear soup near the end of cooking.

Storing it

Mushrooms sweat in plastic, so keep king oysters in the fridge in a paper bag or a box lined with kitchen paper. Leave them dry until you cook, then wipe them or give them a quick rinse and pat dry. Use them within a few days.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.