Oyster Mushroom recipes?!
Hey all!.
HELP!!!!
My MIL just gave me a ton of oyster mushrooms and I don't know what to do with them!
Does anybody have recipes (preferably vegetarian, but I can probably make it veggie if it isn't already) for oyster mushrooms!?
Or any tips suggestions on what to do with them would be nice also!.!.!.I've never worked with them, but they look pretty yummy!
I just need some good ideas!.
Thanks everyone!Www@FoodAQ@Com
HELP!!!!
My MIL just gave me a ton of oyster mushrooms and I don't know what to do with them!
Does anybody have recipes (preferably vegetarian, but I can probably make it veggie if it isn't already) for oyster mushrooms!?
Or any tips suggestions on what to do with them would be nice also!.!.!.I've never worked with them, but they look pretty yummy!
I just need some good ideas!.
Thanks everyone!Www@FoodAQ@Com
Answers:
Any recipes that call for wild mushrooms would be great!. Here are 2 of my absolute favorites:
wild mushroom risotto
3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 4 ounces)
1 teaspoon chopped fresh thyme
truffle oil
Bring vegetable broth to simmer in medium saucepan!. Reduce heat to low; cover and keep broth hot!. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat!. Add chopped shallots; sauté 1 minute!. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes!. Add rice and stir to coat!. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes!. Increase heat to medium-high!. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently!. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes!. Stir in Parmesan cheese and chopped fresh thyme!. Drizzle with truffle oil!.
WILD MUSHROOM TART
Servings: Makes 8 first-course or 6 main-course servings!.
Pastry dough for 1 crust - favorite recipe or PACKAGED
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3/4 lb mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
3/8 teaspoon black pepper
1/2 cup crème fra?che
1/2 cup heavy cream
1 whole large egg
1 large egg yolk
Make shell:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into 9x1 inch tart pan, with removable bottom, trimming excess dough!. Chill until firm, about 30 minutes!.
Put oven rack in middle position and preheat oven to 375°F!.
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights (or dried beans)!. Bake until side is set and edge is pale golden, 18 to 20 minutes!. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more!.
Cool completely in pan on a rack, about 15 minutes!.
Make filling while shell bakes:
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes!. Transfer to a bowl and cool to room temperature!.
Whisk together crème fra?che, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined!.
Fill and bake tart:
Reduce oven temperature to 325°F!.
Scatter mushrooms evenly in tart shell and pour custard over them!. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes!.
Cool tart in pan on rack at least 20 minutes, then remove side of pan!. Serve tart warm or at room temperature!.
notes:
- Tart shell can be baked 1 day ahead, cooled completely, and kept in pan, wrapped well in plastic wrap, at room temperature!.
- Baked tart can be made 2 hours ahead and kept, uncovered, at room temperature!. Serve at room temperature!.
Www@FoodAQ@Com
wild mushroom risotto
3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 4 ounces)
1 teaspoon chopped fresh thyme
truffle oil
Bring vegetable broth to simmer in medium saucepan!. Reduce heat to low; cover and keep broth hot!. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat!. Add chopped shallots; sauté 1 minute!. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes!. Add rice and stir to coat!. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes!. Increase heat to medium-high!. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently!. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes!. Stir in Parmesan cheese and chopped fresh thyme!. Drizzle with truffle oil!.
WILD MUSHROOM TART
Servings: Makes 8 first-course or 6 main-course servings!.
Pastry dough for 1 crust - favorite recipe or PACKAGED
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3/4 lb mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
3/8 teaspoon black pepper
1/2 cup crème fra?che
1/2 cup heavy cream
1 whole large egg
1 large egg yolk
Make shell:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into 9x1 inch tart pan, with removable bottom, trimming excess dough!. Chill until firm, about 30 minutes!.
Put oven rack in middle position and preheat oven to 375°F!.
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights (or dried beans)!. Bake until side is set and edge is pale golden, 18 to 20 minutes!. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more!.
Cool completely in pan on a rack, about 15 minutes!.
Make filling while shell bakes:
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes!. Transfer to a bowl and cool to room temperature!.
Whisk together crème fra?che, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined!.
Fill and bake tart:
Reduce oven temperature to 325°F!.
Scatter mushrooms evenly in tart shell and pour custard over them!. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes!.
Cool tart in pan on rack at least 20 minutes, then remove side of pan!. Serve tart warm or at room temperature!.
notes:
- Tart shell can be baked 1 day ahead, cooled completely, and kept in pan, wrapped well in plastic wrap, at room temperature!.
- Baked tart can be made 2 hours ahead and kept, uncovered, at room temperature!. Serve at room temperature!.
Www@FoodAQ@Com
Basic ingredients
* 200g large oyster mushrooms
* 2 or 3 cloves of garlic finely sliced
* 2 tbsp olive oil
* salt
Steps:
1!. Heat the olive oil on a large griddle pan over a high heat
2!. Place the oyster mushrooms in the pan with the sliced garlic and sprinkle a little salt over everything
3!. Turn the mushrooms over so that they cook on both sides
4!. When the mushrooms have turned brown on both sides remove from the griddle pan and serve immediately
Tips and Ideas:
*
If you clean the mushrooms just use a damp cloth - if they get wet they won′t cook properly in the griddle
*
Fried green peppers go well with this dish!.Www@FoodAQ@Com
* 200g large oyster mushrooms
* 2 or 3 cloves of garlic finely sliced
* 2 tbsp olive oil
* salt
Steps:
1!. Heat the olive oil on a large griddle pan over a high heat
2!. Place the oyster mushrooms in the pan with the sliced garlic and sprinkle a little salt over everything
3!. Turn the mushrooms over so that they cook on both sides
4!. When the mushrooms have turned brown on both sides remove from the griddle pan and serve immediately
Tips and Ideas:
*
If you clean the mushrooms just use a damp cloth - if they get wet they won′t cook properly in the griddle
*
Fried green peppers go well with this dish!.Www@FoodAQ@Com
Stir Fry! Cut Veggies into chop-stick manageable size pieces, (onions, celery, zucchini, yellow squash, eggplant or whatever needs to get used out of the fridge and your mushrooms) Put any healthy oil with a little bit of toasted sesame oil into a wok or deep frying pan get hot and add veggies starting with the ones that need longer to cook (celery and onions), and add the mushrooms last, STIR CONSTANTLY!. You can add marinated Tofu as well at this time in small chunks if you wish!. You can also add soy and/ or marin sauce and sprinkle with sesame seeds now too!. Delish!!Www@FoodAQ@Com
Below is their website, and there are some recipes!.
Unfortunately they are on a PDF formatted document so I can't copy one for you!.Www@FoodAQ@Com
Unfortunately they are on a PDF formatted document so I can't copy one for you!.Www@FoodAQ@Com