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Oyster Mushrooms

The oyster mushrooms certainly lives up to its name. The wide, flat caps have almost no stalk, making them look like oysters attached to tree trunks. They have a mild taste with a very faint oyster flavor and a slight anise aroma. Oyster mushrooms are among the most common edible mushrooms. Though they had been foraged in the wild in Asia for some time, they were first cultivated in Germany during World War I. Today, oyster mushrooms are grown commercially around the world. Often considered a delicacy, oyster mushrooms are prominent in Japanese, Korean and Chinese cuisine. It has a noticeabl..

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  • Penne With Oyster Mushrooms, Prosciutto, and Mint


  • Adapted from Food.com
    By cookiedog

    Ingredients:
    1 tablespoon kosher salt (plus)
    1 teaspoon kosher salt
    1/2 lb penne
    3 tablespoons olive oil
    1 lb oyster mushroom, sliced, tough stems removed
    2 garlic cloves, thinly sliced
    1/2 cup chicken broth
    1/2 cup grated Fontina cheese, preferably Italian
    1/2 cup chopped mint
    2 slices prosciutto, chopped (optional)
    fresh ground black pepper

    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins

    Directions:
    1. Bring a large pot of water to boil.
    2. Add 1 T. salt and penne.
    3. Cook until barely tender to the bite.
    4. Drain; set aside.
    5. In the same pot, heat olive oil over high heat.
    6. Add mushrooms and remaining teaspoons salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
    7. Turn heat to medium-high and add garlic.
    8. Cook, stirring, until fragrant, about 2 minutes.
    9. Stir in chicken broth and penne and cook until broth is absorbed.
    10. Stir in cheese until melted and coating the pasta.
    11. Take off heat and stir in mint.
    12. Serve immediately, topped with prosciutto and pepper.

    Servings: 2-4

     

  • Oyster Mushroom Caesar Salad


  • Ingredients:    
    Dressing
    3 tablespoons greek yogurt
    2 tablespoons parmesan cheese, grated
    2 anchovies, rinsed and minced
    1 garlic, minced
    1 teaspoon Worcestershire sauce
    3 tablespoons lemon juice, fresh
    1 tablespoon olive oil
    1 pinch pepper

    OYSTER MUSHROOMS
    2 teaspoons vegetable oil
    1 lb oyster mushrooms, cleaned and diced

    SALAD
    8 cups romaine lettuce, packed and torn
    1 tablespoon parmesan cheese, grated

    Prep Time: 10 mins
    Cook Time: 8 mins
    Total Time: 18 mins

    Directions:
    1. Dressing: combine the ingredients for the dressing in a food processor or blender. Blend until smooth.
    2. In a skillet, add the vegetable oil and saute the oyster mushrooms for 5 - 8 minutes or until tender and brown. Cool slightly.
    3. Toss the greens with enough dressing to coat. Divide among 6 plates and top with the sautéed mushrooms.
    4. Sprinkle with the parmesan cheese.

    Servings: 6

     

  • Oyster Mushroom and Barley Risotto


  • Source: Food.com
    By Chef #439689

    Ingredients:   
    6 cups water
    2/3 brown basmati rice or 2/3 white basmati rice
    2/3 cup pearl barley
    1 teaspoon olive oil
    1 lb oyster mushroom, thinly sliced
    1/2 cup vegetable broth
    1/4 cup grated parmesan cheese
    1/4 teaspoon ground pepper

    Prep Time: 10 mins
    Cook Time: 1 hr
    Total Time: 1 hr 10 mins

    Directions:
    1. Bring water to boil in large saucepan.
    2. Add rice and barley and return to a boil.
    3. Reduce heat to low and simmer uncovered, stirring occasionally (about 45 minutes).
    4. Heat olive oil in a large fry pan on medium heat.
    5. Add mushrooms and saute until almost tender, 8-10 minutes.
    6. Add the barley rice mixture to the mushrooms and stir.
    7. Add in broth, cheese and pepper.
    8. Stir until cheese melts and the mixture is creamy.

    Servings: 4-6

  • Grilled Oyster Mushrooms


  • Source: allrecipes.com
    By: Anonymous 

    Ingredients:   
    16 ounces oyster mushroom caps
    1/8 pound grated Parmesan cheese

    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins

    Directions:
    1. Prepare grill for medium heat.
    2. Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control - don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately!

    Servings: 4