King mushrooms are a beautiful thing to behold, those huge mushrooms one finds when wandering through an enchanted forest.
Locally grown now!
Luckily, you don’t have to go that far to find them as they have become widely available and can often be found at farm stands and co-ops. Also known as King Trumpet or French Horn, they are among the largest edible mushrooms in the world. This big boy of the local mushrooms grown locally, are deliciously earthy, meaty, tender, and quite versatile. I was delighted to find a whole basket of them at the farm stand this week, and I couldn’t wait to get in the kitchen. I felt like I was bringing home a culinary treasure.
A world of possibilities
With a soft, creamy texture, they will adapt to just about any dish. You can serve them up as a side, include them in soups and casseroles, stir-fries, or let them shine as the ‘meat’ section of the plate. They are delicious roasted with just a bit of olive oil and a few herbs, or sliced and lightly sautéed and added to salads or sandwiches.
Nutritious too
In addition to being really tasty, they are also good for you. A great source of B vitamins 1,2,3, and 6, as well as a number of immune boosting minerals, including zinc. And, as a mushroom bonus, did you know if you put mushrooms out in the sun for 15 minutes to an hour, these little sponges will absorb a full day’s worth of Vitamin D? What an easy way to get that nutrient. I had no idea of this until Misky at It’s Still Life let me know of this remarkable fact! Thanks Misky. I never knew this, but there are tons of articles out there detailing the studies. Here’s a link to one of those articles.
Little sponges
In addition to Vitamin D, they absorb flavors beautifully, like a sponge, so marinating them before cooking opens up a world of possibilities. This week, I decided to marinate them with an armful of flavor using Hoisin sauce, lime, and ginger, and since I had the time, I decided to try my hand at making my own Hoisin sauce! It was fun to make, and really delicious. It’s also the simplest thing in the world to make.
A flavorful sauce
Hoisin is often called the “Chinese barbeque sauce.” It is full of spicy, salty, sweet flavor and can be used as a marinade, a dipping sauce, barbeque sauce, addition to stir-fries, and works well with everything from tofu to pork or simple vegetables. It is mighty tasty, and a handy little flavor bomb to have on the shelf. My brother Floyd used to douse chicken wings in the sauce and some melted butter and broil or grill away. So easy, and they were quite popular.
Let’s keep it simple
Commercially made Hoisin sauce can contain food additives and a fair amount of sodium, and is hard to find organically produced unless you mail order, which I didn’t want to do. But looking at the jar, the list of ingredients was simple enough, so why not make my own? One of the main components of Hoisin is a fermented black bean or soy paste. This can be hard to find, I had to track it down at a local Asian market. However, it too contained food additives I wished to avoid, so I needed a substitute.
There’s always a substitute
I looked online for a homemade hoisin with no prepared bean paste and there are lots of recipes out there, most use peanut butter and molasses as substitute, and since these are common pantry ingredients, that is where my journey began.
Let’s see what we have to work with
I listed the ingredients on the commercial Hoisin label and they were straight forward enough: water, sugar, fermented soybean paste, sugar, garlic, cornstarch, salt, vinegar, sesame oil, caramel color, and xanthan gum and citric acid. In place of the sugar, I used dark maple syrup. I started with 2 tablespoons each of the peanut butter and molasses (which added the ‘caramel’ color), but ended up doubling it at the end. A tablespoon of light miso added a fermented touch. I didn’t want to use fresh garlic because I didn’t know how long this would keep otherwise, so in went a bit of garlic powder. I’d probably just leave this out the next time because it did not seem to add much after tasting. Rice vinegar and sesame oil didn’t need a swap, although you have to be careful with the sesame. My first batch, I added too much and it overtook everything. Chinese five-spice was the obvious inclusion for ‘spices.’
Of course, if I’m making this for my daughter and granddaughter with the peanut and nut allergies, I would omit the peanut butter and use the black bean paste.
Quick to assemble
One could just stand in the pantry with measuring spoons and a quarter cup measure and in five minutes have everything mixing in the bowl! It’s that quick.
A good outcome
I wanted the sauce a little thicker, and since it was one of the original listed ingredients, I used one teaspoon of cornstarch in a little water to thicken it all after bringing it to a simmer. Total time, without all the experimentation, will be a total of about ten minutes, and I reduced the sodium from 180 mg. to 54 per tablespoon, hardly worth counting.
Simply the best
Did it taste just like the jarred variety? No, I’m happy to say, it was a whole lot better! And cheaper, and less sodium, and no additives. Win all the way around.
King Mushrooms with Hoisin and Ginger
- 4 to 6 king mushrooms, sliced in half lengthwise
- 2 tbsp. Hoisin sauce, homemade or bottled
- 2 tbsp. lime juice
- Zest of one lime
- I garlic clove, pressed
- 1 tbsp. fresh ginger finely grated
- 1 scallion, diced
- Pea shoots, arugula, or other greens for a bed
Brush off any debris from mushrooms, although they are usually quite clean, and cut them in half lengthwise. Score them diagonally so more of the marinade can get into the mushrooms. Not too deep. Place in a shallow bowl or large rimmed plate, single layer.
Mix together the Hoisin, lime juice and zest, garlic, ginger, and scallion. Season with a little black pepper. Pour over the mushrooms, turn them over so all sides are coated. Let this marinate for about 15 minutes.
Over medium high, heat a skillet and add a thin layer of olive oil. Place the mushrooms cut side down and let cook until browned on first side. Turn, and cook a couple of minutes more.
Serve on a bed of greens of choice. The pea shoots were nice.
Homemade Hoisin Sauce
Choose organic ingredients whenever possible.
- 1 tsp. cornstarch
- 2 tbsp. water
- ¼ cup water
- ¼ cup dark maple syrup (not pancake syrup)
- ¼ cup molasses
- ¼ cup smooth peanut butter (or black bean paste)
- 2 tbsp. tamari (which is gluten free) or soy sauce, low sodium
- ½ tsp. garlic powder
- Pinch of salt
- 1 tbsp. rice wine vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. dried Chinese five spice
- 1 tsp. lemon juice
- 2 tsp. sriracha or other hot sauce
- 1 tbsp. miso
Combine cornstarch and 2 tbsp. water, whisk well, then set aside.
Combine all other ingredients, whisk, and place over medium heat. When to a simmer, stir up the cornstarch water again and whisk into the sauce. Bring to a boil, reduce heat, and cook a few minutes, or until nice and thick. That’s all there is to it!
Let cool, then store in a jar in the refrigerator.
You can also substitute 1/4 cup black bean paste for the peanut butter and omit the miso if you are making this for those with nut allergies.
Nutritional information 1 tablespoon (calculated MyFittnessPal): 40 calories, 2 g. fat, no saturated fat, potassium 200 mg., 54 mg. sodium, 6 carbs, 1 g. protein, a bit of iron, calcium, and Vitamin C.
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It is a good thing I do not have to cook for those with allergies. These are really beautiful and I love the hoisin sauce recipe. I have only used it a couple of times, but this reminds me it was quite delicious in the sesame seed hoisin chicken drumsticks. I doubt we would find King mushrooms around here, but I will have a look anyway!
I think you could use this sauce on just about anything Suz! So be creative!
Oh my goodness, Dorothy, I can’t wait for this one.
I have all the ingredients for the Hoisin Sauce in the pantry. Just have to look for those great lookin’ mushies!
Enjoy making this Carolyn! You’ll want to put it on everything!
Thank you, Dorothy, for the wonderful ideas as I love all mushrooms with a passion!
Joanna
Thanks Joanna! I think I never tire of mushrooms; could eat them every day!
I have never seen King Mushrooms and probably won’t ever, more’s the pity. I guess any meaty Mushroom could be used. I shall certainly try.
I have to admit that I have not read the ingredients on the label of the Hoisin sauce but out of curiosity I will. 😱
I will be making your recipe for Hoisin sauce and putting it with some Mushrooms as well. I’m sure I’m in for a treat. :))
Thanks Mary! You can indeed use any mushroom, even the little button mushrooms you find everywhere, which I love, would be delicious.
I checked and my local grocery store has Hoisin sauce so I’ll have a go at this recipe. Thanks, Dorothy.
Thanks Robbie! I hope you enjoy as much as we did.
These are gorgeous
Thanks Sheree! We loved them.
Absolutely perfect. I love mushrooms. I always leave mine outside in the sunshine (when it’s sunny!) as they absorb vitamin D like a sponge.
Amazing Misky, thank you for this information! I looked up some studies, and indeed you can get your full day’s Vitamin D after only a 15-minute mushroom sunbath! Live and learn! I’m adding this to the post.
Another great article on your web page. Great job. Please keep up with such a good work. Wish you all the best. Amela.
Thank you Amela! I definitely had a lot of fun with this one.
Wow!!! What a project! I’ve never even had a thought about making hoisin from scratch, but why not?!! Amazing!
It was a snap once I got the proportions right, you’ll have a blast making it Mimi!
There are a fair few ingredients in Hoisin
It was really a delight to make my own Amanda, and it was much tastier and fresher than the jarred.
Thanks Dot for this recipe. My goal this year is to not eat ultra processed foods and your recipe will be another step in the right direction.
You’re going to laugh at how simple this is Bernie! And all recognizable food ingredients!
Well done you for your persistence and success in making the hoisin sauce! And the mushroom dish looks delicious.
Thank you! It was really fun, and a tasty dish in the end.
I love hoisin sauce, so smart of you to make your own in a healthier version!
Jenna
Thank you! It was so easy Jenna! Much faster than going to the market.
Very interesting to make your own hoisin sauce! Sounds great!
Thanks Marilyn! It is really easy to make, and so tasty!
A healthier version of any sauce is always welcome. Thanks for all the research and details you’ve shared, I’m sure your homemade Hoisin Sauce is delicious.
Thanks Jan! The sauce is really delicious!
My favorite mushroom! It’s so tasty and the texture is amazing. I also give it a sort of “Asian” coating, as it works so well with it.
Hoisin sauce is another favorite, but I never thought about making it from scratch! Kudos to you for coming up with this version! 🙂
Thanks Ronit! I’ll never buy hoisin again!
Aren’t you something! Great copycat recipe. This really does sound delicious. Thank you!
Any time I can move away from a processed ingredient, all the better. And this one is so quick!
Well, I am superhappy to learn two things – one naturally being your homemade hoisin sauce recipe, which will be tried and passed onto friends! Secondly – I have studied nutrition for many years and did not know mushrooms, placed in the sun, soaked up vitamin D. As the latter is SO vitally important I am thrilled to learn!
I know! It’s amazing, isn’t it! And out in the sun apparently is the best way to dehydrate and infuse them at the same time!
Love learning these wonderful things!
I would never have thought to make hoisin sauce; and the information on mushrooms very interesting! Thank you!
Thank you! I was amazed at the Vitamin D information! Learn something new all the time.
Indeed!
My mouth was literally watering, reading the ingredients for your hoisin sauce! What a great discovery, for sure. I always cringe when I read the labels on store-bought sauce; it would be great to have that complex flavor without all the sodium and preservatives. Well done, Dot! 🙌🏻
Plus, most of them travel all around the world to end up in my market. Why reach for something bottled in Thailand when I can make it at home in minutes!
Mushrooms are a great go with me. I have my favorites and I am open to more countless cooking methods. Thanks for sharing yours.
What are your favorites?
I don’t like ginger but I think is a great addition for the mushrooms here! It must be really delicious! I love these mushrooms and luckily I find them here too!
Enjoy those beautiful mushrooms, with or without the ginger!
Aren’t you clever to create a healthier version of hoisin sauce for your mushroom. They look wonderful.
Thanks Karen! I’m glad I did it because I like it better!
I love hoisin sauce! I’ll have to try making my own sometime! 🙂
You will be surprised Nancy at how simple it is, and how delicious as well.
I love mushrooms but haven’t heard of King Mushrooms. Your recipes always look delicious.
I don’t know why I don’t receive your new posts in an email, Dorothy. Any suggestions?
On my hope page, have you hit the very tiny follow button and entered your email address?
Oh my goodness Dorothy, thank you, wonderful – today is the Chinese New Year (Year of the Snake) so I shall do my best to get the ingredients and make some hoisin sauce as per your instructions. As for the King Mushrooms – they remind me a lot of a mushroom in Italy called “cardoncello” (pronounced car-don-chell-oh). These mushrooms that hail from the countryside of Puglia close to its Basilicata regions were close to extinction around the 1980s, until a company came to their rescue. They are found in supermarkets around Rome and where I live now but used to be a bit of a delicacy until about 8-10 years ago. I love them! In the town called Marino, not far from where I live in Frascati, there is a shop that sells their own cardoncelli – grown in a cave below the shop would you believe! Thank you for inspiring me today!
What a wonderful mushroom adventure! I am so pleased that mushrooms have become a great local crop (although local doesn’t usually mean beneath the shop!) in so many places, even my tiny little corner of the world.
Enjoy that hoisin sauce, you won’t want the bottled again!
I was born in The Year of the Snake, so I’m always happy when it rolls around.
I am so envious at the vegetables you can purchase. I have never heard of this kind but would love to try your recipe as it sounds so good!
Thanks Diane. Try it with portobello mushrooms! It’s delightful with any meaty mushroom.
Dorothy, I love your recipe and especially how you avoid additives. I hope to try this for my chinese-food loving family!
Thank you! I’m sure they will enjoy these treasures!