Oyster mushrooms have silky BLING! OMs is popular around the world and SO PRETTY, plus EASY to COOK and taste DELICIOUS.
Oyster mushroom has BLING! Oyster mushroom (OM) is a rich! OM is the rich source of protein, vitamins, minerals, fiber and other antioxidants like selenium that protect body cells from damage that might lead to chronic diseases and help to strengthen the immune system.
With so many different kinds of diets and nutritional needs in this modern world, OM fits almost every food need. OM is low in calories, fat free, cholesterol free, gluten free and very low in sodium.
Oyster mushrooms are popular around the world!
Oyster mushrooms are eaten in a variety of cuisines and are especially popular in Chinese, Japanese, and Korean cooking.
Oyster mushrooms are beloved the world over for their delicate texture and mild, savory flavor. The mushrooms typically have broad, thin, oyster- or fan-shaped caps and are white, gray, or tan, with gills lining the underside. The caps are sometimes frilly-edged and can be found in clusters of small mushrooms or individually as larger mushrooms.
Like all mushrooms, oyster mushrooms act almost like sponges, soaking up any water they come into contact with.
Cleaned Oyster mushrooms can be sautéed, stir-fried, braised, roasted, fried, or grilled. Use the mushrooms whole, sliced, or simply torn into appropriately sized pieces.
Cooking brings out their delicate flavor, turning their spongy texture into something uniquely velvety. We recommend using oyster mushrooms for cooked dishes and using button mushrooms for salads and other raw dishes.
Oyster Mushrooms Taste DELICIOUS
Oyster mushrooms tend to have a subtle, savory anise flavor. OM’s mild flavor, without the strong earthiness of some mushroom varieties, means they play well with everyone! Oyster mushrooms work well in a range of different dishes. Oyster mushrooms also take on a tender, pleasing texture when cooked. Cooking methods like frying, roasting, and grilling can retain more texture in the mushrooms while braising and sautéing makes them softer.
One of the most popular ways to cook oyster mushrooms is to stir-fry or sauté them. This requires a preheated hot pan, a small amount of liquid, and stirring. Oyster mushrooms need their space so they can shine brilliantly and so their moisture can cook off.
In this way, the Oyster mushrooms will truly sauté rather than steam and add more texture and diversity to the tasting experience with subtle differences. Serve OM as a side dish or use in sauces, stir-fries, pastas, risotto, or even to top toast.
Because OM becomes so silky when cooked, oyster mushrooms respond well to braising, too. Add silky Oyster mushrooms to soups and stews or sauces. The mushrooms can also be grilled whole on skewers, roasted, or dredged in a crispy coating and deep-fried. Some fun and delicious cooking ideas with Oyster mushrooms are:
1. Cream sauce with sauteed oyster mushrooms, oregano, thyme, parsley and pasta.
This can be easily adjusted for non dairy cream sauce by using dairy free half and half with dairy free butter and dairy free cheeses. I like to saute my oyster mushrooms, after breaking them down into bite size pieces with olive oil as the base with the chopped oregano, thyme and parsley. I keep some thyme and parsley put aside, so when serving the dish, I can dress the plate with thyme and parsley on the top and make it more delicious and pretty plus a colorful, edible flower like nasturtium.
2. Cajun seasoned and breaded fried oyster mushrooms in a Po Boy Sandwich with pickled radish, organic heirloom tomatoes, crisp iceberg lettuce and freshly baked crusty bread.
The pop of spices playing against the silky texture of the oyster mushroom with the textures of breaded golden is outstanding. To mix the notes of the pickled spicy sour radish, the sweet heirloom tomatoes with the contrast of the crispy and crunchy iceberg lettuce and crusty freshly baked bread make a wonderful jazz quartet.
3. Oyster mushroom, shrimp, scallions, ginger and Chinese greens stir fry with unsalted and roasted cashews.
So delicious because of the play of the more subtle flavors. This oyster mushroom dish is like the absolute beauty of a springtime wildflower meadow with many bright colors with a clear blue sky and sunshine smiling down. I start with olive oil heating in the large saucepan, then add the minced ginger, then scallions to permeate their savory flavors in the oil, then I add the unshelled shrimp, chinese greens and make a special space in the pan to carefully cook the oyster mushrooms so they are slightly toasted on all sides. Then I add the spices and sauces and cashews and let everything simmer with a lid on the sauce pan. So delicious!
4. Oyster mushrooms, garlic, and shallots saute .
The simple elegance of oyster mushrooms shines with the chorus of dynamic duo garlic and shallots all pan fried. I like to put the oil in the pan first and then add the shallots first and let the shallots dance around the oil until a slight golden brown and then add the chopped garlic with a quick add of the largely chopped oyster mushrooms. Keep turning over the oyster mushrooms so they are slightly brown on all sides, plus I add a little bit of vegetable or chicken broth once the oyster mushrooms are browned on all sides to give that extra pizazz of flavor. The oyster mushrooms will absorb the broth giving each bite of the dish absolutely explode with deliciousness in your mouth and give you some yummy mushroom gravy!
5. Oyster Mushrooms, Garlic and Thyme Saute.
Oyster mushrooms singing with fresh thyme and garlic harmonize so well. The sauted trio tastes excellent on toast as well. If you have a ready avocado. A toasted slice of freshly baked bread with fresh avocado smeared across looks mighty fine, but add to the saute oyster mushrooms, garlic and thyme and you have a New Year’s Eve party. Where is the champagne to accompany this delicious treat?
6. Oyster mushrooms and spinach orecchiette with garlic and lemon
The recipe is from the Mushroom Council. This pasta is light and refreshing with the bright flavors of garlic and lemon. Meaty oyster mushrooms add a savory note and heartiness to the dish while spinach keeps it fresh and colorful. Orecchiette pasta works well in this recipe, but feel free to substitute any pasta shape, or variety, such as whole wheat or gluten-free.
3 cloves garlic, smashed and peeled
- 14 ounces oyster mushrooms, chopped
- 6 ounce bag fresh spinach leaves (about 4 cups)
- 1 pound orecchiette pasta, cooked according the package directions
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Shaved Parmesan for serving, optional
INSTRUCTIONS
- Pour ¼ cup of the olive oil in a small saucepan and heat until warm over low heat, about 2 minutes. Only warm the oil, do not allow it to bubble or simmer. Remove from the heat and add the garlic cloves. Let sit for at least 30 minutes, stirring occasionally.
- Heat the remaining tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high. Add the mushrooms and cook for 3 minutes, until they become tender and liquid becomes visible in the pan. Add half of the spinach and cook for 2 more minutes, until wilted.
- Stir in the pasta and cook for 1 more minute. Remove from the heat and stir in the remaining spinach. It will wilt only slightly. Next, discard the garlic cloves and pour the oil over the pasta. Add the lemon zest, lemon juice, salt, and pepper. Toss all ingredients to mix well.
- Serve warm, sprinkled with Parmesan cheese.
Authentic Thai Recipe for Spicy Oyster Mushrooms with Sweet Basil
This recipe is from Thai Cookbook.
For this recipe we selected some large oyster mushrooms. This oyster mushroom dish is simple to make with just a few ingredients and less than 10 minutes of your time. The recipe calls for an extra dose of garlic and hot chili for a very spicy plate of delicious mushrooms, but you can use less and it still comes out great.I use Thai Sweet Basil, the one often called Star of Siam. In Thailand we call it Horapah, and it has a delicious aroma and flavor like licorice.
Roughly grind the garlic and chili using a mortar and pestle so you have big irregular pieces. This is a very spicy dish, you can always use less chili.
Heat one tablespoon of oil in a wok or big frying pan over low heat, add the garlic and chili and fry it slowly for about a minute so it doesn’t burn.
Add the oyster sauce, soy sauce, and sugar and stir it all up well.
Add the mushrooms and stir them into the chili and garlic oil until they are even coated. The pan will be a little dry, so keep stirring and keep the heat low. Cook for about 2 minutes.
8. Oyster mushrooms with delectable Italian pasta and a chilled bottle of your favorite wine with a gorgeous sunset and good company
Here is a simple and easy recipe for delectable Italian pasta with oyster mushrooms. I am certain that you will love it! I hope you like the final recipe as well paired with your favorite chilled bottle of wine overlooking a beautiful sunset. Ciao! Bella Vita!
- 1 cup Petite Frozen Peas
- 3 tablespoons Butter
- 3 tablespoon Extra Virgin Olive Oil
- 2 cloves minced garlic (about 1 tablespoon)
- 1 bunch Oyster Mushrooms (approximately 2 cups)
- 1/4 cup grated Parmesan Cheese
- 1/4 Dry White Wine
- 1 Tablespoon Fresh chopped Parsley
- 1 Tablespoon Fresh chopped Basil
- 1 pound Imported Italian Pasta
Enjoy this festival of Oyster Mushroom! Please share your feedback on the dishes you enjoyed and what your favorite oyster mushroom dish is! Enjoy!
