Featured Recipe - Oyster-Mushroom Vegetarian Stir-fry
The robust oyster mushroom grows wild on trees and appears in the fall season harvest produce departments at this time of year. Caps from the wild "king" oyster mushroom are scallop shaped and have a delicate anise-like aroma not usually found in oyster mushrooms grown on artificial material. Occasionally, an oyster mushroom has as many as ten caps, some spread out to 18 inches in diameter. The meat is sweet-tasting with thick flesh.
To clean the fresh mushroom, cut off the lower part of the stems, especially when using cultivated caps. You want to remove any shreds of other debris of its growing environment such as wood or straw. Stems are tough, so discard them. Then, rapidly flush out the gill spaces, especially for the wild mushrooms.
This recipe serves 2-4 appetites.
Ingredients:
Directions:
The robust oyster mushroom grows wild on trees and appears in the fall season harvest produce departments at this time of year. Caps from the wild "king" oyster mushroom are scallop shaped and have a delicate anise-like aroma not usually found in oyster mushrooms grown on artificial material. Occasionally, an oyster mushroom has as many as ten caps, some spread out to 18 inches in diameter. The meat is sweet-tasting with thick flesh.
To clean the fresh mushroom, cut off the lower part of the stems, especially when using cultivated caps. You want to remove any shreds of other debris of its growing environment such as wood or straw. Stems are tough, so discard them. Then, rapidly flush out the gill spaces, especially for the wild mushrooms.
This recipe serves 2-4 appetites.
Ingredients:
- 2 cups oyster mushrooms sautéed
- 2 tablespoons of butter
- 2 tablespoons of shallots, finely chopped
- 2 cups snow peas (be sure to remove strings)
- 2 cups cherry tomatoes (cut in half)
- 1 teaspoon of soy sauce
Directions:
- Melt butter in large skillet.
- Add shallots and cook till tender, stirring.
- Add snow peas, tomatoes, and soy sauce. Stir fry about 3 minutes.
- Add oyster mushrooms. Cover and simmer for 2-3 minutes.
- Serve as a side dish with rice or couscous or on slices of toasted fresh bread as a mushroom bruschetta. (Even makes a great topping on homemade pizza.)