The mild taste of king oyster mushrooms means they are great at taking on strong flavours such as soy sauce or garlic. That’s why Matt Gillan pairs pan-fried slices of the mushroom with a rich soy sauce gel and a spoonful of umami-packed mushroom and Parmesan orzo. In another dish, he serves them with the adventurous flavours of truffle, a blue cheese crumble and a sharp cherry vinegar gel. buy King Oyster Mushroom

If you want to celebrate the umami flavour of the mushroom itself. Simply cook some in foaming butter and finish with chopped soft herbs. A squeeze of lemon and a generous sprinkle of crunchy sea salt. Serve with eggs for a luxurious veggie fry-up.

Japanese cooks are particularly fond of king oyster mushrooms – you’ll find them fried in crispy tempura batter served with dipping salts and sauces, or skewered whole and grilled and glazed yakitori-style across the country.

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The mushroom’s robust shape and texture also makes them fun to experiment with; Ollie Dabbous serves them raw and sliced very finely for a fresh flavour and crisp texture in his dish of Warm veal rillettes, mushroom shavings and pickled garlic buds. A popular vegan dish sees the stems thickly sliced into ‘scallops’ and pan-fried in good quality oil until cooked through. Sprinkle with seaweed powder for an extra taste of the sea.

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