I love King Trumpet (or Oyster) mushrooms because they have the same meaty texture of fresh porcinis (which are nigh impossible to find) even if they don't exactly have a fresh porcini's rich flavor. They also don't have the creepy gills and unappealing sponginess that portobellos have. (I love mushrooms and simply cannot choke down a portobello.)
The easiest way I know to make them is just to stick 'em in a hot oven and don't bother them too much. You begin with beautiful raw mushrooms, ends trimmed. Toss them with olive oil, garlic, and alae (pink) Hawaiian salt (or sea salt).
Get into my belly!
Put them into a 375º oven for about 25 minutes. You can give them a gentle stir about half-way through the cooking time. When they are done, they come out looking like this:
I served these alongside lamb chops when the smart and soignée Katherine came to dinner a few weeks ago.