Since the king oyster mushrooms are very clean right from the start, they often do not need to be cleaned at all.
Only the lower part of the stalk is removed.
Then the mushrooms are cut into approx. 5 mm thick slices. Small mushrooms can also be simply cut in half here.
Now the mushrooms come WITHOUT! Oil in the pan and roast nicely on all sides. If you add oil beforehand, the mushrooms will soak everything up. After the mushrooms are a little browned and start to collapse, add the freshly chopped sage and some oil. Again, the pieces do not need to be cut too small. Everything is mixed up and extinguished and flambéed with a good shot of Pernod. Finally, season to taste with salt and pepper.
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