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Recipe & Guide - Oyster Mushrooms
The “shellfish of the woods” looks like an oyster but tastes like a mushroom. Cultivated and wild forms of this delicate mush¬room have long been part of French and Japanese cuisine.
While they exist in hues of cocoa, pink, yellow and ivory, most are buff-tan.
Leaf-shaped, their stems joined in a cluster, they range from tiny to saucer-sized.
Cooked, all are soft and silky. Milder than most "regular" or "button" mushrooms, they com¬plement many foods-but are easily overpowered. Selection and Storage
Select comparatively firm, dry mushrooms with a velvety feel. Avoid ones that are moist or have darkened areas.
Refrigerate in the original wrapping or in a single layer in a basket, lightly covered.
Store as short a time as possible (only a few days), as they pick up flavours from other foods and lose their own. Preparation and Eating Tips
It is usually not necessary to wash oyster mush¬rooms. If some of the sterilized growing medium clings to the mushrooms simply brush it off.
Cook as you would regular mushrooms, but for a shorter time. Expect a more bland, moist and soft result.
The subtle taste is best suited to dishes with few ingredients simply prepared. For best results:
• Sauté in butter andor oil over moderate heat for a minute, then season lightly.
• Toss sautéed oyster mushrooms with parsley, dill.
chives, tarragon andor nutmeg.
• Spoon over pasta, grains, eggs, rice, cornmeal and potatoes.
MUSHROOM-CHEESE TOASTIES – 20 minutes A perfect hot lunch or light dinner. 1 teaspoon soy sauce
2 green onions, chopped
1 cup mushrooms, broken into chunks
2 slices whole wheat bread, toasted
14 cup low fat Swiss cheese, shredded
12 cup alfalfa sprouts 1. In a small skillet, combine 2 tablespoons water with soy sauce and green onions. Stir over medium heat for about 2 minutes. Add mushrooms and cook over low heat for about 4 or 5 minutes, until liquid from mushrooms has evaporated. 2. Arrange mushrooms and scallions on bread. Top with cheese and broil until cheese has melted. Top with sprouts and serve. Yields 2 servings. Nutritional analysis per serving:
Calories-123.42
Protein-9.04 g
Fat-3.05 g
Carbohydrates-18 g
Dietary Fibre-2.69 g |
Recipe & Guide - Oyster Mushrooms
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