Chefs in some of the country’s finest restaurants have remarked on the King Oyster Mushrooms’ versatility and will often use it in place of a wild mushroom. It has a great range of flavor, depending on the preparation style. It can be sauted, grilled, braised, stewed, or broiled. Unlike many mushrooms, the stem has the same wonderful texture and flavor as the cap – nothing is wasted. Brush off or rinse lightly just before use. Trim off only the very tip ofthe stem. But because of the very firm and meaty texture of this mushroom, it requires more cooking time than other less “meaty” mushrooms.