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Pleurotus Recipes

Mushroom Recipes

   Oyster mushroom is often one of the main ingredients used in many vegetable dishes. Traditional cooking recipes from all over the world have a special place devoted for just Oyster mushroom. From soups, appetizers and delicious salads, this vegetable is also used in stews and as a side. Cooking Oyster mushroom is easy and rewarding, since this vegetable has a high nutritional value. In most cases, eating this vegetable raw or cooking it very lightly is the best way to preserve the enzymes and vitamins contained within. Micro-waving is also quite popular, but studies have shown that a large proportion of the vitamins are lost during this process. Since Oyster mushroom is quick to cook and requires very little preparation, many chefs favor it as one of the main vegetables of any dish they create.
Fingerling Potatoes with Oyster Mushrooms
Servings: 6
7 tablespoons extra-virgin olive oil, divided
2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
4 tablespoons minced shallots, divided
1 garlic clove, pressed
1 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley
Cooking Instructions:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes to bottom rack of oven and continue to roast until tender and golden brown, stirring occasionally, about 10 minutes longer. Remove from oven. Meanwhile, toss mushrooms on second prepared baking sheet with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Spread in single layer and roast mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes. Add mushrooms to potatoes; stir to combine. do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven until heated through, about 5 minutes, before continuing. Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.
Grilled Oyster Mushrooms

2 lb Large oyster mushrooms
2 tbsp Fresh orange juice
1 tbsp Ffresh lemon juice
2 tsp Red-wine vinegar
6 tbsp Olive oil
1/2 tsp Coarse sea salt
Cooking Instructions:
Whip together juices, vinegar, and oil in a large bowl. Flip mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving the mixture. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat. Grill mushrooms in 3 batches on a oiled grill sheet set on grill rack, with grill covered, turning frequently, until golden brown, about 5 minutes per batch. Transfers to the mixture as grilled, then toss with sea salt.
King Oyster Mushrooms with Pistatchio Puree
For pickled Jerusalem artichokes:
1/2 lb Jerusalem artichokes (also called Sun Chokes) or crosnes
1 cup water
1/2 cup rice vinegar (not seasoned)
1/2 cup sugar
1/2 teaspoon kosher salt
3/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
For pistachio purée:
1 cup shelled roasted pistachios (preferably Sicilian or Turkish)
5 1/2 cups water, divided
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup instant dashi powder (also called hon dashi)
For radishes:
8 radishes
1 tablespoon sugar
1 tablespoon kosher salt
For mushrooms:
1 1/2 lb king oyster mushrooms (sometimes called Trumpet Royale)
1 (3 1/2-ounce) package enoki mushrooms
6 to 7 tablespoons canola oil, divided
3/4 to 1 teaspoon kosher salt, divided
1 tablespoon unsalted butter
2 garlic cloves, smashed
3 tablespoons Sherry vinegar
Garnish: microgreens or mesclun; flaky sea salt; pistachio oil, optional
Cooking Instructions:
Pickle Jerusalem artichokes: Peel artichokes and cut into 1/4-inch-thick sticks, then transfer to a nonreactive heatproof bowl. Bring remaining artichoke ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to room temperature, keeping vegetables submerged with a small plate. Transfer with liquid to an airtight container and chill, shaking occasionally, at least 1 day.
   Make pistachio purée: Cook pistachios in 2 cups boiling water in a small saucepan 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins. Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish. Purée remaining nuts with remaining 1/2 cup water in a blender into a very smooth but thick paste.
   Prepare radishes: Trim radishes, then cut each into 6 wedges. Toss with sugar and kosher salt in a bowl until sugar and salt have dissolved.
   Prepare mushrooms and assemble dish: Trim oyster mushrooms, keeping stems intact, then cut lengthwise into 1/4-inch-thick slices.
   Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon pepper and sauté, turning once, until golden on edges, 2 to 4 minutes. Transfer to a bowl. Sauté remaining oyster mushrooms in 5 or 6 more batches, using 1 tablespoon oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper per batch. When all oyster mushrooms are sautéed, return to skillet, then add butter and garlic and heat, swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated. Remove from heat and discard garlic. Divide pistachio purée among plates, then top with oyster mushrooms. Remove artichokes from container with a slotted spoon and arrange, along with radishes, around oyster mushrooms. Sprinkle with enoki mushrooms, greens, reserved pistachios and sea salt.
Oyster Mushrooms Casserole

1 sm. onion, chopped, rather fine
1 tbsp. butter
1 c. oyster mushrooms
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1 tsp. chopped parsley
1 pt. med. sized oysters
1/2 c. Rich White sauce
Buttered bread crumbs
Cooking Instructions:
Brown chopped onions, lightly in butter. Add chopped mushrooms. Cook 10 minutes. Add seasonings, parsley and oysters. Cook for 2-3 minutes only. Stir in Rich White Sauce. Place all into casserole or individual Ramekins. Sprinkle buttered bread crumbs on top and bake in hot oven at 400 degrees for 20-25 minutes or until nicely browned. White Sauce: Mix 1 tablespoon flour with 1/2 cup milk, cook until thick. Add 1 tablespoon butter and pinch salt.
Oyster Mushrooms Fried in Breadcrumbs

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
Cooking Instructions:
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.
Oyster Mushroom Saute
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
Cooking Instructions:
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.
Oyster Mushrooms Saute

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
Cooking Instructions:
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.
Oyster Mushrooms with Fresh Sage
Servings: 2
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
Cooking Instructions:
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 with Garlic

45 ml good quality, fruity, extra-virgin olive oil
450 g oyster mushrooms, or ceps, cut up into chunks
1 small dried chilli
5 fat cloves of garlic, finely chopped
Maldon salt
1 tbsp finely chopped tarragon, optional
Cooking Instructions:
Pour the olive oil into a large heavy-bottomed frying-pan or casserole pan. Heat on a low flame, add the mushrooms, chilli and garlic and season well with salt. Cook the mushrooms for 7-8 minutes. Taste a slice and if you think it tastes cooked, remove from heat, otherwise give them a few minutes longer. The cooking time will depend on the age and quality of the mushrooms you have found. When they are ready, scatter on the tarragon and pour into a deep serving plate or bowl, complete with all the garlicky juices for bread-dunking.
Oyster Stuffed Steak Rolls
4 steaks, sliced 1/2 inch thick  or deboned chicken breasts, pounded flat
1/4 cup onions chopped
1/2 cup oyster mushrooms, chopped
1/2 cup French dressing
4 Tbs butter or margarine, in two parts
Cooking Instructions:
Saute' the onions and mushrooms in 2 Tbs of hot butter or margarine for about 3 minutes. Add the french dressing (adjust the amount to your taste) and spread the mixture on top of the steaks or chicken breasts.  Roll the meat with the sauce mixture inside and secure the rolls with toothpicks. Place in a shallow backing dish with 2 Tbs of butter (or margarine). Bake at 325 degrees F for 30 to 45 minutes.  Top with Swiss or cheddar cheese (optional) and serve hot.
Peppered Ahi Tuna with Oyster Mushrooms and Port Wine
4 (5 ounces each) portions sushi-grade Ahi tuna
2 Tablespoons crushed black peppercorns
1 Tablespoon canola oil
1 pound oyster mushrooms, sliced
2 ounces leeks, sliced
2 teaspoons chopped garlic
2 teaspoons chopped shallots
2 cups port wine
2 Tablespoons sweet butter
2 large Russet potatoes, peeled
3 ounces sweet butter
4 to 6 ounces milk
Salt and pepper to tast
Cooking Instructions:
First, prepare mushrooms by heating clarified butter in a medium saute pan. Add leeks and saute until lightly translucent. Add mushrooms, shallots, and garlic, and saute until tender. Deglaze the pan with port wine and finish with two tablespoons butter. Season with salt and pepper to taste. Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper. Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with port wine/mushroom mixture.
Potato, Leek, Gruyere and Oyster Mushroom Gratin

4 tablespoons (1/2 stick) butter
1 pound oyster mushrooms, halved if large
1 tablespoon minced garlic
4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
1 tablespoon minced fresh thyme
1 3/4 cups canned low-salt chicken broth
1 3/4 cups whipping cream
1/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
3 3/4 pounds russet potatoes, peeled, thinly sliced into rounds (about 8 cups)
2 1/2 cups grated Gruyère cheese (about 10 ounces)
Cooking Instructions:
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until almost tender, about 5 minutes. Add garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender and beginning to brown, about 8 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate).
   Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish. Whisk broth, cream, wine, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend. Layer 1/3 of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then 3/4 cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over; sprinkle with remaining cheese. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.
Spanish Taras

200 g large oyster mushrooms
2 or 3 cloves of garlic finely sliced
2 tbsp olive oil
Cooking Instructions:
Heat the olive oil on a large griddle pan over a high heat. Place the oyster mushrooms in the pan with the sliced garlic and sprinkle a little salt over everything. Turn the mushrooms over so that they cook on both sides. When the mushrooms have turned brown on both sides remove from the griddle pan and serve immediately.
Teriyaki Leopard Shark and Oyster Mushrooms

1 lb. Leopard Shark fillets
1/2 C Lawry's Teriyaki sauce
1 Tbsp. Szechuan Stir Fry Sauce, optional
Eden Sesame Shake or 1 1/2 tsp. sesame seeds
2 Cups thinly sliced oyster mushrooms, stems discarded
2 green onions, thinly sliced
1 Tbsp. olive oil
1/4 tsp. toasted sesame seed oil
1 Tbsp. soy sauce
1/2 tsp. Oyster sauce
Dash sugar
Dash Ume Plum vinegar, optional
Cooking Instructions:
Combine Teriyaki sauce and Szechuan sauce. With a fork, poke holes into the shark fillets. Generously brush with some of the sauce. Refrigerate fillets for 20 minutes. Meanwhile, heat a small skillet and add olive oil and toasted sesame seed oil. Add mushrooms and saute for a few minutes. Stir in onion whites and cook for 1 minute. Combine soy sauce, oyster sauce, and Ume Plum vinegar. Stir this and onion greens into the mushrooms, cover, and remove from heat. While mushrooms are cooking, prepare fillets for broiling. Place on a broiling pan and brush with more of the Teriyaki sauce. Place in broiler and cook for a few minutes. Next, sprinkle fillets liberally with sesame seeds or sesame shake. Return to broiler for 1 minute or less. Remove, turn fillets, and repeat process. When cooked, remove fillets to their plates and spoon the mushroom mixture over them. This is terrific served with Chinese fried rice.
Torchio Pasta With Oyster Mushrooms, Braised Chicken and San Marzano Tomatoes
Servings: 4
2 chicken drumsticks and 2 thighs
Salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, thinly sliced
2 carrots, peeled and diced
1 onion, peeled and diced
8 ounces oyster mushrooms, cleaned and coarsely chopped
1 10-ounce can San Marzano tomatoes (and juices), crushed by hand
1 bay leaf
1/2 cup chicken stock or water
1 pound torchio, campanelle or other torch or bell-shaped pasta
Grated pecorino Sardo, for garnish
Chopped fresh oregano, for garnish
Cooking Instructions:
Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Place a Dutch oven over medium heat and add olive oil. When oil shimmers, add chicken and brown well on both sides. Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes. Add tomatoes, bay leaf and chicken stock. Bring back to a simmer and nestle chicken leg quarters into tomato sauce, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour. Transfer chicken to a plate and allow to cool; keep tomato sauce warm. Meanwhile bring 6 quarts of lightly salted water to a boil. Pick cooled chicken meat from bone and return to tomato sauce. Cook torchio in salted boiling water until al dente, about 10 minutes. Drain well and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano.

Mushroom Recipes

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