King Blue Oyster Mushroom (Singapore) — 蓝平菇 (新加坡)

A stunning variety with deep blue-grey caps and thick, meaty stems, the King Blue Oyster is the showstopper of the oyster family. Firm and substantial, it holds up to almost any cooking method — perfect when you want a mushroom that eats like a steak.

How to Use:

• 🔥 Grilled "mushroom steaks" — Brush whole clusters with olive oil, salt, and pepper. Grill or pan-sear until charred at the edges.
• 🥢 Stir-fry with garlic & soy — Tear into bite-sized pieces, stir-fry on high heat with garlic, soy sauce, and a splash of sesame oil.
• 🍲 Hearty soups & hotpot — Add to ramen, miso soup, or hotpot for a deeply savoury boost.
• 🌮 Tacos & wraps — Shred and pan-fry with smoky spices for a plant-based filling.

Pro tip: Tear rather than slice — the irregular edges crisp up beautifully and soak up sauces better.

Storage: Refrigerate in a paper bag, use within 5–7 days.