Pasta With Oyster Mushrooms
Ingredients:
Servings: 6
- 16 ounces oyster mushrooms
- 1 -2 tablespoon minced garlic
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup chicken broth or 1/2 cup vegetable broth
- 2 teaspoons lemon juice
- 1 cup chopped tomato
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces fettuccine, cooked, warm
- 2 tablespoons grated parmesan cheese Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 25 mins
Total Time: 25 mins
- Separate oyster mushrooms into pieces. Saute mushrooms and garli in butter in a large skillet until soft, about 5 minutes.
- Stir in flour. Cook 1 minute.
- Add milk, broth, and lemon juice to skillet; heat to boiling.
- Reduce heat and simmer, uncovered, until liquid is reduced by half.
- Stir in tomato, salt and pepper; cook over medium heat until hot.
- Spoon over pasta and top with cheese.
Oyster-Mushroom Stir Fry
Ingredients
2 cups San Francisco Fresh oyster mushrooms, cut in strips
3-4 cups fresh bean sprouts
2 cloves garlic, chopped
3 thin slices ginger
3 tablespoons soy sauce
3 tablespoons vegan oyster sauce
3 tablespoons dry sherry
2 teaspoons tahini
2 tablespoons oil
Directions:
HINT: Prepare sauce (liquid ingredients) and allow to stand while chopping the mushrooms etc. This blends the flavours.
Heat oil in wok; add ginger and garlic. When garlic is fragrant, add mushrooms and toss; when they begin to soften, add bean sprouts. Toss until they just begin to wilt a bit, add sauce and toss like mad until done to your taste.
Serve with rice on the side. If you can handle chopsticks, it is way easier to eat than with a fork!
Serves: 2
Preparation time: about 7 minutes
2 cups San Francisco Fresh oyster mushrooms, cut in strips
3-4 cups fresh bean sprouts
2 cloves garlic, chopped
3 thin slices ginger
3 tablespoons soy sauce
3 tablespoons vegan oyster sauce
3 tablespoons dry sherry
2 teaspoons tahini
2 tablespoons oil
Directions:
HINT: Prepare sauce (liquid ingredients) and allow to stand while chopping the mushrooms etc. This blends the flavours.
Heat oil in wok; add ginger and garlic. When garlic is fragrant, add mushrooms and toss; when they begin to soften, add bean sprouts. Toss until they just begin to wilt a bit, add sauce and toss like mad until done to your taste.
Serve with rice on the side. If you can handle chopsticks, it is way easier to eat than with a fork!
Serves: 2
Preparation time: about 7 minutes
Oyster Mushroom Soup
1 - large clove Garlic, minced
3 Tbs - Melted Butter
3 Tbs - Olive Oil
1 - medium Onion, diced
1 lb - Oyster Mushrooms, sliced
3 cups - Chicken Stock
2 Tbs - Tomato Paste
2 jiggers - White Port
3 - large Egg Yolks
2 Tbs - Parmesan Cheese, grated
1/2 cup - Parsley, minced
Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are tender. Add chicken stock, tomato paste and wine. Salt and pepper to taste. Simmer 10 minutes.
Mix 3 beaten egg yolks, parmesan cheese and parsley. Simmer for 5 minutes.
Servings: 2
Nutrition Facts:
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Amount Per Serving:
Calories 649.73
Calories From Fat (68%) 440.56
% Daily Value:Total Fat - 49.80g - 77%
Saturated Fat - 17.45g - 87%
Cholesterol - 369.53mg - 123%
Sodium - 1434.73mg - 60%
Potassium - 1443.42mg - 41%
Carbohydrates - 25.60g - 9%
Dietary Fiber - 5.91g - 24%
Net Carbohydrates - 19.69g
Protein - 21.44g - 43%
Recipe Type:
Appetizer, Soup
Recipe SourceThe Mushroom Council
Chive Scrambled Eggs with Oyster Mushrooms
40gr butter, melted
8 eggs
½ cup cream
½ cup of fresh chives, chopped
salt & ground black pepper, to taste
Brush mushrooms with butter. Place the mushrooms in a baking dish and bake on 300 degrees for 15 minutes, turning the mushrooms every 5 minutes. The mushrooms should be tender but almost crispy on the edges.
While baking the mushrooms, whisk the eggs, cream, chives, salt and pepper until semi-frothy. Heat remaining butter in a non-stick frying pan over medium heat then add the egg mixture. Cook the scrambled eggs to your liking and place the baked mushrooms on top then serve.
8 eggs
½ cup cream
½ cup of fresh chives, chopped
salt & ground black pepper, to taste
Brush mushrooms with butter. Place the mushrooms in a baking dish and bake on 300 degrees for 15 minutes, turning the mushrooms every 5 minutes. The mushrooms should be tender but almost crispy on the edges.
While baking the mushrooms, whisk the eggs, cream, chives, salt and pepper until semi-frothy. Heat remaining butter in a non-stick frying pan over medium heat then add the egg mixture. Cook the scrambled eggs to your liking and place the baked mushrooms on top then serve.
Recipe Source: Ministry of Mushroom
Mushroom and Caprese Tostini
¼ cup olive oil
1 garlic clove, crushed
1 pack (125gr) Fresh Oyster Mushrooms (Diced)
1 medium eggplant, slice into round chips
2 ripe tomatoes, sliced
250gr buffalo mozzarella sliced
1/3 cup basil leaves
Salt & ground black pepper, to taste
Half a loaf of French bread, sliced and toasted
Warm some oil with salt, garlic and pepper. Brush mushrooms & eggplant slices with the oil and barbeque them until tender (about 3 minutes on each side).
Place a sliced tomato on each slice of bread, divide all mushrooms and eggplant slices evenly on top. Place a slice of mozzarella and a basil leaf on each piece and drizzle with olive oil
1 garlic clove, crushed
1 pack (125gr) Fresh Oyster Mushrooms (Diced)
1 medium eggplant, slice into round chips
2 ripe tomatoes, sliced
250gr buffalo mozzarella sliced
1/3 cup basil leaves
Salt & ground black pepper, to taste
Half a loaf of French bread, sliced and toasted
Warm some oil with salt, garlic and pepper. Brush mushrooms & eggplant slices with the oil and barbeque them until tender (about 3 minutes on each side).
Place a sliced tomato on each slice of bread, divide all mushrooms and eggplant slices evenly on top. Place a slice of mozzarella and a basil leaf on each piece and drizzle with olive oil
Recipe Source: Ministry of Mushroom
