Oyster mushroom recipes

Oyster mushroom and shallot tart with sunblush tomato puree

2008-09-11T00:14:00.000-07:00

Ingredients:

175g/6oz puff pastry

3 shallots

1 clove garlic

25g/1oz butter/margarine

110g/4oz oyster mushrooms

50g/2oz button mushrooms

2 tbsp brandy

110g/4oz sunblush tomatoes

salt and pepper to taste

1 tbsp olive oil

To garnish:

sprigs of basil

To serve:

rocket and baby spinach or a mixed herb salad

Preparation:

1. Preheat the oven to 200C/400F/Gas 6.

2. Roll out the pastry and use to line two 10cm/4in loose-bottomed flan rings. Place on a baking sheet and bake blind for 10-15 minutes until the pastry is golden.

3. Sauté the shallots and 1 clove of garlic in butter or vegan margarine until golden (about

10 minutes on a low heat). Add the mushrooms and continue cooking for another 5 minutes. Add the brandy and cook for a further 2 minutes. Slice four pieces of sunblush tomato and stir

into the mushrooms. Season to taste.

4. To make the purée, sauté half the remaining tomatoes and the clove of garlic in olive oil

until very soft, then add 2 tbsp of water and continue cooking gently for a further 5-10 minutes. Season to taste and then purée. Chop the rest of the tomatoes finely and stir into the purée.

5. Divide the shallots and mushroom filling between the two tart bases, place on a baking sheet and warm through in the oven for 5 minutes. Place each one on a warm plate. Gently heat the purée through in a saucepan and drizzle some around the tarts. Garnish with sprigs of basil. Serve with a spicy or herby salad. Extra purée can be served in a jug on the side.

Oyster Mushrooms Fried in Breadcrumbs

2008-09-11T00:08:00.000-07:00

Ingredients:

16 large oyster mushrooms, cleaned

plain flour, for coating

2 medium eggs, beaten

1 garlic clove, very finely chopped

1 tbsp finely chopped fresh parsley

olive oil, for frying

dried breadcrumbs, for coating

1 lemon, quartered

salt and pepper

Preparation:

Take the mushrooms and, one-by-one, dip them into the flour, shaking off any excess. Season the beaten egg and mix in the garlic and parsley.

Pour 1cm/½in of olive oil into a large shallow pan over heat. Dip the mushrooms into the egg mixture first, then the breadcrumbs, then fry in the hot oil until golden on both sides. Serve immediately with a lemon quarter.

Pasta with creamy tomatoes and oyster mushrooms

2008-09-10T12:19:00.000-07:00

Ingredients:

3/4 cup boiling water

16 sundried tomato pieces

1/2 cup boiling water

1/4 cup dried porcini mushrooms

4 cloves garlic, minced

1/2 tablespoon minced fresh rosemary (or 1/2 teaspoon dried)

1/2 tablespoon minced fresh thyme (or 1/2 teaspoon dried)

1 1/2 cups sliced oyster mushrooms

1/2 cup soymilk

1/2 cup extra-firm silken tofu

1/2 teaspoon salt

freshly-ground black pepper to taste

12 ounces dried pasta

1/4 cup soy parmesan or Parma (walnut parmesan substitute) (OR chopped toasted walnuts)

Preparation:

Pour the 3/4 cup boiling water over the dried tomatoes in one small bowl, and the 1/2 cup boiling water over the dried mushrooms in another. Let them stand for 1/2 an hour, covered. Remove the tomatoes from the water, squeeze them, and chop them. Set the soaking water aside (don't discard it). Do the same with the mushrooms, saving the soaking water, but discarding the sediment that settles on the bottom of the bowl.

Set a large pot of salted water on to boil for the pasta.

Mix the chopped sundried tomatoes, garlic, and tomato water in a large nonstick skillet. Turn the heat up to high again and stir for a few minutes to reduce the liquid. Add the soaked dried mushrooms, rosemary, thyme, and fresh oyster mushrooms. Steam-fry until the mushrooms start to wilt, adding drops of water as necessary to keep from sticking. Add the mushroom soaking water and salt. Reduce the liquid a little. Remove from heat.

By this time, the water for the pasta should have boiled. Add the pasta and cook according to package directions. Drain.

Mix the soymilk and tofu together in a blender until smooth. Add this to the pan with the mushroom mixture and cook over high heat just until it boils a little. Taste for salt. Add the hot pasta and mix well. Grind pepper over the top.

Spoon onto 4 warm plates or pasta bowls and sprinkle each serving with 1 tablespoon of soy parmesan.

Oyster Mushrooms with Fresh Sage

2008-09-10T12:12:00.000-07:00

Ingredients:

500 g. oyster mushroom

8 leaves of sage

herb salt, pepper

1 lg. garlic clove, minced

1 med. onion or

2 shallots, chopped

3 T. olive oil

1/2 cube chicken

bouillon

dissolved in

1/8 litre water

Preparation:

Break up and separate larger clusters of mushrooms. Cut into large pieces and set aside (large enough to cut once more on the dinner plate). In a heavy skillet, heat the olive oil. Sauté the onion a few minutes, add the garlic and pepper. Continue sautéing a minute before adding the mushrooms and the torn and crushed leaves of sage. Toss gently a few minutes before adding the bouillon. Cover and simmer 10 minutes or until tender.

Oyster Mushrooms Minsk

2008-09-10T12:07:00.001-07:00

Ingredients:

1-½ oz Dry or 10 oz Fresh Oyster mushrooms

½ cups Water, Plus 1 cup cold water for dry

mushrooms

¼ tsb baking soda

¼ cup Vinegar

¼ tsp Salt

1 cup Chopped onions

1 small Eggplant, sliced

1 Tbs Butter

2 Tbs Flour

¼ Yellow bell (sweet) pepper ¼ Red bell

(sweet) pepper

¼ Green bell (sweet) pepper 1 cup Sour cream

Preparation:

Soak dry mushrooms in water, allow 1 hour before cooking. After the dry mushrooms have soaked 10 minutes or immediately after washing the fresh mushrooms, cut off all stems, and chop them very fine. Place the stems in a small pan, add ¼ cup water and baking soda, cover and simmer. Cut the peppers into strips. Sauté the onions and eggplant, add salt, mushrooms and stems, including all liquid (much should have been absorbed). Continue heating, sift flour in slowly, while stirring. As soon as the liquid is smooth and thickened, add sour cream. Garnish with peppers. Serves 6.

Variation: cooked carrots may be substituted for some of the peppers. RHK

Oyster mushroom & noodle stir-fry

2008-09-10T11:55:00.000-07:00

Ingredients (serves 4)

200g packet dried flat egg noodles

1 tbs peanut oil or rice bran oil*

1 onion, sliced

300g oyster mushroom*, torn in half if large

100g enoki mushrooms*, trimmed

2 garlic cloves, crushed

1 bunch gai lan (Chinese broccoli), trimmed, roughly chopped

1/4 cup (60ml) soy sauce

1/4 cup (60ml) lime juice

2 spring onions, thinly sliced, to serve

Preparation

Cook the egg noodles according to packet instructions. Drain, then rinse under cold water and drain again. Toss with 1 teaspoon of the oil and 1/2 teaspoon black pepper.

Heat the remaining oil in a large wok over high heat. Add the onion and stir-fry for 1 minute. Add the mushrooms and garlic, stir-fry for 1 minute, then add gai lan, soy and juice and stir-fry for a further minute. Add noodles and toss using tongs for 1-2 minutes or until heated through. Serve scattered with spring onions.

Beef, oyster mushroom & broccolini stir-fry

2008-09-10T11:50:00.000-07:00

Ingredients (serves 4)

450g pkt hokkien noodles

1 tbs grated fresh ginger

2 garlic cloves, crushed

350g beef fillet steak, sliced thinly

2 tbs olive oil

1 bunch broccolini, cut into 3 lengths

1 red capsicum, deseeded, sliced

150g oyster mushrooms, halved

1/4 cup (60ml) oyster sauce

1 tbs soy sauce

1 tbs kecap manis (Indonesian sweet soy)

Preparation:

Place the hokkien noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to separate the noodles. Drain.

In a bowl, combine the ginger, garlic, beef and 1 1/2 tbs of the olive oil. Heat a wok over a medium high heat. In batches, add the beef and cook, for 1 minute on each side or until golden. Transfer to a plate.

Add the remaining oil to the pan. Add the broccolini and capsicum and cook, for 2 minutes. Add the mushrooms and cook for 1 minute. Add the noodles, beef, oyster sauce and soy sauce and kecap manis, and cook for 3-5 minutes. Serve.

Mushroom Risotto Recipe

2008-09-10T11:44:00.000-07:00

Ingredients:

4 Tbsp butter

2 cups chanterelle or oyster mushrooms (or other flavorful mushroom), cleaned, trimmed, and cut into half inch to inch pieces

2/3 cup cognac

3/4 cup heavy cream

7 cups vegetable or chicken stock

1 Tbsp extra-virgin olive oil

4 medium shallots, peeled and minced (OR 6 Tbsp of yellow onion, finely chopped)

1 3/4 cups arborio rice

1/3 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

2 Tbsp chopped fresh parsley

Preparation:

Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using Chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.

Bring stock to a simmer in a saucepan.

In a a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.

Serves 4-6.

Oyster Mushroom Saute

2008-09-10T11:31:00.000-07:00

Ingredients:

3 medium leeks

2 teaspoons olive oil

1/2 cup Johannisberg Riesling

1/2 red bell pepper

1 quart fresh oyster mushrooms

1 package baked tofu

1 teaspoon tamari, diluted with 1/2 teaspoon water

Grated hard cheese, such as Parmesean, Dry Jack, or Romano, optional

Preparation:

Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.

Chinese dinner - Oyster mushrooms

2008-09-10T11:20:00.000-07:00

Ingredients:

8 ounces fresh oyster mushrooms (rinsed)

1 tablespoon garlic (minced)

2 teaspoons olive oil

1 teaspoon rosemary (minced)

1 teaspoon butter

2 teaspoons all purpose flour

1 teaspoon dry white wine (or sherry)

1 tablespoon soy sauce

Preparation:

Slice mushrooms into pieces. Sauté garlic in olive oil for 15 seconds. Add mushrooms and sauté 3 minutes.

Add rosemary and butter and stir fry until butter is melted. Sprinkle mushrooms with flour and stir fry.

Add wine and soy sauce and cook until liquid slightly thickens and the mushrooms are tender.

Grilled Oyster Mushrooms

2008-09-10T11:15:00.001-07:00

Ingredients:

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

2 teaspoons red-wine vinegar

6 tablespoons olive oil

2 lb large oyster mushrooms, stems trimmed

1/2 teaspoon coarse sea salt (preferably Sicilian)

Special equipment: a perforated grill sheet

Preparation:

Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.

Cooks' notes:

• If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.

• If you're unable to grill outdoors, mushrooms can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat, turning frequently, about 5 minutes per batch.