There was really only one way to show just how tiny these king oysters were and that was to show them with a regular sized version.
With these babies, you don't need to cut them, they can be enjoyed whole and I'm highlighting that fact and teaming them with spicy chorizo to make a flavoursome topping for crostini.
baby king oyster mushrooms
chorizo, cut into small dice
celery leaves, roughly chopped
grilled sourdough baguette
Gently brush away any dust or dirt from the mushrooms and trim any ends that are dry. Heat a little oil and a good knob of butter in a heavy based pan and when the butter is starting to colour, add in the mushrooms. Cook them quickly, stirring constantly until they are golden. Remove them from the pan and set to one side.
Now add in the diced chorizo and cooked until crisp - lower the heat and return the mushrooms to the pan. Taste and add any extra seasoning if necessary.
Remove from the heat and add in a handful of roughly chopped celery leaves - toss well and then place into a serving bowl.
Serve with slices of grilled baguette.