King Oyster Mushrooms

Grown by Crate to Plate in London, king oyster mushrooms deserve the centre of the plate. Thick stems, small caps and a firm, meaty texture that turns beautifully golden in a hot pan. The stem is the best bit, so use the whole mushroom. Slice lengthways, score lightly and fry in a little oil until browned on both sides. Add butter, garlic and thyme towards the end, then finish with a squeeze of lemon. Pile onto toast, spoon over creamy polenta or serve alongside roasted squash. For a quick supper, tear into strips and toss through pasta with parsley and Parmesan.