Do note it’s the “fruiting body,” and not the stalk.
King oyster mushrooms are all stalk and little body, and have a ton of ergo in that, instead.
King oyster mushroom are good sliced into disks and fried in butter, but I prefer the smaller oyster mushrooms for flavor and texture.
Actually, oyster tastes best, to me, but I’ve had a lot of shiitake, too.
I did read that about them and noticed they were mostly stem/stalk and the disk/ medallion / stem thing. I’ve been doing approx a 50/50 mix of butter and olive oil lately. Seems to increase the burn point of butter yet has more flavor than just oil.