Receta
Grilled king oyster mushroom, root to leaf — a tribute to Blue Hill at Stone Barns
Yield: 4 servings · Time: 1 hour 15 minutes · Difficulty: medium
At Blue Hill at Stone Barns, Dan Barber cooks what the farm delivers that very morning: there is no fixed menu, there is a season. His gospel is total utilization —root to leaf, no waste—. This is a reinterpretation inspired by that farm-to-table philosophy —we do not reproduce his menu—: the king oyster mushroom (Pleurotus eryngii), with its dense and sweet flesh, is grilled whole like a vegetable steak, and everything else on the plate —stems, leaves, trimmings— finds its place. Cooking as if nothing is thrown away.
Ingredients
- 4 large king oyster mushrooms (Pleurotus eryngii)
- Root vegetables with their leaves: beets, turnips, carrots, and celeriac (also use stems and leaves)
- 1 onion and 2 cloves of garlic
- 600 ml of water for the trimmings broth
- Olive oil, 30 g butter, thyme, flake salt, and pepper
- 1 teaspoon of Simbiosis 8-Mushroom Powder (optional, as a base)
Simbiosis products used
Dehydrated king oyster mushroom: check availability in our gourmet wild mushroom collection. To deepen the broth, you can add Simbiosis 8-Mushroom Powder.
Can't find any of these mushrooms? Write to us by any means: as your trusted supplier, Simbiosis will get you the ingredients you need, even if they are not published in the store.
Preparation
- Separate the leaves and stems from the roots; reserve the leaves. With the vegetable trimmings, onion, and garlic, make a broth: cover with water, boil for 25 minutes, and strain. Nothing is thrown away.
- King oyster mushrooms: cut them lengthwise, score their surface in a grid pattern with a knife, brush them with oil, and grill or pan-fry in a very hot pan until golden and caramelized. Finish with butter, thyme, and salt. Cook them thoroughly.
- Roast the roots in the oven with a little oil until tender and golden.
- Briefly sauté the reserved leaves with a little garlic, just until they wilt.
- Assembly: serve the hot broth at the bottom of the plate (incorporate the 8-Mushroom Powder if you use it), top with the roots, crown with the grilled king oyster mushrooms, and finish with the sautéed leaves. A root-to-leaf dish.
Functional note
The king oyster mushroom (Pleurotus eryngii) is a cultivated mushroom valued for its meaty texture. According to studies compiled in PubMed, the β-glucans from its fruiting bodies bind to the dectin-1 receptor of the human innate immune system, one of the ways the body recognizes fungi; this knowledge contributes to understanding its nutritional interest. The full reference is in Sources.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.