Excerpted from Friday Night Dinners King mushrooms are meaty and delicious. They are less watery than other mushrooms, so they don’t shrink as much and cook quickly (they can also be barbecued). They are becoming more available (look for them in Chinese grocery stores), but if you can’t find them, use portobellos.
This is a beautiful side dish to serve with steak, veal chops or roast chicken. by Bonnie Stern
Tbsp extra-virgin olive oil
lb(s) king mushrooms, cut in slices about ¼ inch thick
tsp truffle salt or sea salt (e.g., Maldon)
tsp aged balsamic vinegar
Heat oil in a large skillet over medium-high heat. Add mushrooms in a single layer (you
will have to do this in batches) and cook for 2 to 3 minutes per side, or until nicely browned.
Arrange mushrooms on a serving platter. Sprinkle with salt and drizzle with balsamic.