Stir-fried romanesco with king oyster mushrooms

Last Updated on November 19, 2023 by Simon Fan

This intriguing stir-fry features two extraordinary ingredients: romanesco and king oyster mushrooms. It makes a perfect vegetable side dish for your holiday meals.

Romanesco, also called romanesco cauliflower or romanesco broccoli, is part of the brassica family that includes members like cauliflower, broccoli, and cabbage. Romanesco was created in the 16th century through selective breeding by Italian farmers in the Lazio region (where Rome is, hence the name). Its light green color and intricate peaks give it a distinct, attractive look. As compared with cauliflower and broccoli, it has a slightly sweeter, more nuanced flavor and a firmer, crunchier texture when cooked until crisp-tender. Although you can use it in virtually any recipe that calls for cauliflower or broccoli, I think cooking it minimally is the best way to highlight its beautiful look, flavor, and texture. You can find romanesco at farmers’ markets and gourmet grocery stores.

King oyster mushroom, also known by other names such as king trumpet mushroom and French horn mushroom, is the largest member of the oyster mushroom family. Prized for their meaty texture and intensely savory flavor, king oyster mushrooms are great when pan-seared, stir-fried, grilled, or broiled. They are available, in either large or baby sizes, in Asian markets. Here is another recipe on my site using these fantastic mushrooms.

To make this dish, first cook the two ingredients separately: blanch the romanesco in salted water until crisp-tender and pan-sear the mushrooms until lightly golden. You then bring them together through a quick stir-fry. Enjoy!

Stir-fried romanesco with king oyster mushrooms

Serves 2

Ingredients

9 oz (255 g) romenesco
5 oz (140 g) king oyster mushrooms, preferably in small size (labeled baby king oyster mushrooms)
2 teaspoons oyster sauce, regular or vegetarian, or substitute soy sauce
1 tablespoon water
1 tablespoon vegetable oil
1 garlic clove, minced
Salt and pepper
1 teaspoon sesame oil

Directions

1. Break the Romanesco into small florets, cutting the large ones into bite-size pieces as needed. Keep the tender leaves if you like.
2. Trim the ends of the mushrooms, and slice them lengthwise into ⅓-inch-thick (8 mm) slices. Cut each slice crosswise into approximately 2-inch (5 cm) lengths.
3. Bring a pot of water to a boil, then add salt (it should taste like seawater). Blanch the romanesco until crisp-tender, about 3 minutes. Transfer to a colander to drain well.
4. In a small bowl, mix the oyster sauce with the water.
5. Heat a wok or skillet over medium-high heat until hot, then swirl in the oil. Add the mushrooms in a single layer and sear until both sides are lightly golden, about 2 minutes. Season lightly with salt. Add the garlic and stir-fry quickly until fragrant, about 15 seconds. Add the romanesco and oyster sauce mixture, and stir and toss until well combined. Turn off the heat. Adjust the seasoning with salt and pepper and mix in the sesame oil.