Best Oyster Mushroom Recipes
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Top Rated Oyster Mushroom Recipes
Brussels sprouts cry out for bacon, at least in my kitchen, says The Daily Meal's editorial director, Colman Andrews. But, he adds, fried prosciutto is even better, because it's leaner and fries up much faster.
Rubbing truffle butter under the skin takes this simple and beautiful dish to a whole new level—and makes your home smell incredible!By Anolon® Gourmet Cookware
Tom Yum Goong (ต้มยำกุ้ง) soup is one of the most well known dishes in Thai cuisine, and in this recipes you'll learn to make the authentic Thai street food style version. There are 2 different types of tom yum, the clear version and the creamy version, and there's directions on how to make both types. Enjoy this recipe for tom yum.This recipe is courtesy of EatingThaiFood
Taste of the South: Oyster Stew
Creamy Golden Oyster Stew is rich with cheese, mushrooms, aromatic onion, and celery.
Stew is one of the pleasures of cold weather, especially when oysters are in season. Winter oysters tend to be fatter and larger than fall oysters. While the winter ones are not as economical as those harvested early in the season, they are both equally as good in the stew pot.
Classic oyster stew is simplicity itself--oysters, cream, salt, pepper, and perhaps a touch of butter for richness and onion to boost the briny flavor of the mollusks. But for our taste, it&aposs a little, well, bland. Golden Oyster Stew, with its base of potato soup and chunks of celery, onion, and mushroom, is heartier and better fits the definition of a stew. This recipe received an enthusiastic welcome at the tasting table, so stir up a potful to enjoy the praise of your own tasters.
When you find shucked oysters at a good price, buy several containers and freeze them for up to six weeks. Thaw them overnight in the refrigerator for fresh flavor all season long.
Choosing the Best
Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don&apost recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew.
"Taste of the South: Oyster Stew" is from the February 2007 issue of Southern Living.
They're at their freshest when packaged! Canned Smoked Oysters are usually steamed when they're fresh, smoked for extra flavor, and finally packaged in oil.
They're easy to find! You can get them at just about any grocery store in the same section as canned tuna and crab.
They're affordable! They are anywhere from $2 to $3 for a small can that will have anywhere from 20 to 30 small oysters in them.
They're a lovely way to eat "rich" on a budget! They're just so darn fancy looking, and they have that slight fishy taste that makes you think of caviar. Now, let me get this straight, they are NOT the flavor of caviar, they just can be served similar and have that slight "ocean" taste.
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Loved this the first time I made it for Christmas dinner with foraged oysters. Gills taste like bacon and the flesh is like calamari. Very easy to make and such a unique taste.
The vinegar is overpowering. Made this on the grill and sauted. The grilled ones are a slightly better as more of the vinegar is burned off. The vinegar just takes away the delicacy of the mushrooms.
Delicious! Lots of flavour for minimal effort. I adjusted the oil down to 4 tbsp - 6 tbsp was too much for my taste. Marinade is also great drizzled over grilled asparagus.
Besides being super easy, this recipe is delicious. We made it in the grill pan on the stovetop and it was fabulous. Now whenever I see oyster mushrooms cheap in the grocery I grab them.
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Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
To shuck the oysters, you need a clean kitchen towel and a short sharp knife with a good handle. The towel will protect your hand from the knife and will help you keep the oyster in place.
Make sure all the oysters' shells are tightly closed. Inspect and discard any oyster that's open or that appears to be open. When in doubt, go the safe route and discard any suspicious oysters. Open oysters can harbor dangerous bacteria.
With the help of a stiff brush, vigorously scrub the oysters under cold running water. This will help get rid of any debris or sand that might still be attached to their surface.
Place the oyster on a towel, rounded side down. Holding the oyster in the towel, insert the tip of the oyster knife into the hinge, which is on the flat side of the oyster. Once the knife is in the hinge, firmly twist the knife. The oyster should easily pop open. Continue with the remaining oysters.
Drain the juice of each oyster out into a small bowl. Scrape the oyster meat from the shells onto a plate.
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Make the Best of Rainy Days Forage for Oyster Mushrooms
What’s a Long Islander to do during a monsoon other than huddle under porches and weep at the loss of one more pristine sunny day? I’ll tell you what: get your baskets and paper bags ready. There are oyster mushrooms to be grilled.
After 245 days of tundra, several crock-pots of beef and barley stew and a surplus empty red wine bottles, we Long Islanders finally emerge from winter cocoons without having to mummify ourselves in wool. Summer is here and we want to make the most of our precious sunny days, absorbing as much Vitamin D, salt water and beach cocktails as possible.
Few things invoke as many temper tantrums as several days of heavy rain during our seemingly short-lived summer. What’s a Long Islander to do during a monsoon other than huddle under porches and weep at the loss of one more pristine sunny day? I’ll tell you what: get your baskets and paper bags ready. There are oyster mushrooms to be grilled.
There’s no better time to forage for wild oyster mushrooms (Pleurotus ostreatus), than the day after a rain storm. Unlike us, they love the humidity. Long Island’s own professional forager and chef Kyle Fiasconaro taught us last fall how easy it is to find these tasty wild morsels.
Oyster mushrooms are grey, white or beige colored, fan-shaped funghi that grow off the trunks of hard wood trees like oak and pine. Their fine-gilled underside and extremely short stems are great identifiers. I never thought the sight of an old, decaying tree trunk would excite me as much as it does after finding my best oysters on their seemingly lifeless leftovers. They come in many different sizes, but glossy, extra terrestrial and slimy looking mushrooms are the freshest and most edible. Stay away from spongey, shriveled looking mushrooms with beige around the edges (like the largest mushroom in the photo below). When you find the perfect funghi friend, simply harvest with a knife and store in a damp pamper towel in a paper bag in the fridge for up to three days.
What better way to indulge in summer culinary satisfaction than grilling? Once it is wiped with a damp sponge, grill your oyster mushrooms over medium heat, gills side up, for about 10 minutes. I like to continuously baste mine with melted butter from grass-fed cows, garlic and whatever fresh herbs I have on hand.
Fire up the grill and get your rain boots ready. Blue Points are not the only oysters on Long Island. As always, make sure the forest you forage in is not a protected area and always consult a reference before eating any wild edibles. Don’t let the rain put a damper on your summer fun. Think of all the mushrooms to be had!
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 4 cups finely chopped onions
- 3 cups finely chopped celery
- 2 cups finely chopped carrots
- 1 tablespoon freshly chopped thyme
- 1 tablespoon freshly chopped sage
- 10 cups 1/2-inch cubes day-old baguette or ciabatta bread
- 4 cups (about 120) shucked oysters, liquid reserved
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 cups Chris Hastings's Turkey Stock
- 4 teaspoons freshly ground black pepper
- 3 teaspoons coarse salt
Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots cook, stirring, for 15 minutes. Add thyme and sage cook, stirring, for 3 minutes more.
Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.
Tips To Frying Oysters
Do the Sniff Check - Your Seafood Should Smell Like The Beautiful Sea
- The next thing to be concerned about is the temperature of the oil. Under 300 degrees and the oil will start to leach inside creating mushiness.
- Over 375 degrees will cause discoloration and be moving into burnt flavors territory
- Be sure to wash the Oysters - No Exceptions
- Marinade in buttermilk or whole milk, minimum 30 minutes
- Do not use All-Purpose flour - See Recipe Below For The Magic Flour type
- Fry If you can please Fry with Peanut 100% of the time for maximum flavor. Peanut Oil has a very high smoke point.
- High Smoke Point helps the oil not become oxidized and burnt in flavor
Serving - When you're working with fresh oysters that you shucked by hand. A good rule of thumb is these are great oysters to serve raw. When your laying out your food to be served be sure to add at least one dozen raw oysters on the half shell. This offers your family and friends a clear message of how fresh your Oysters really are.
Chef Tip: If you give using Lime instead of Lemon next time you'll never use lemon on raw oysters again. Yes, Lemon with Fried Oysters. No to RAW Oysters. Promise you'll be amazed.
One of Natures Natural Beauty's
Fresh Oysters On The Half-Shell
On Mother's Day, I was fortunate to be with my Mom on Mother's Day. She loves Fried Oysters, so I just had to make them. She rates these Oysters at the top of her list - Soon to be your Oyster recipe. Recipe Below. Please Enjoy
Morel Mushroom Recipes
One of the first mushrooms to arrive in the spring, morels are treasured for their woodsy flavor. They have a relatively short growing season, so we like to use them as much as we can during that period of early spring when they are available. We’ve rounded up some of our favorite morel mushroom recipes.
When morels come into season, you can find a bounty of other spring produce to cook them with. Ramps even more prized than morels—their bright, onion flavor pairs beautifully with the earthy mushrooms on a pizza with sharp Parmesan cheese, and just-set eggs. Peas are another great early spring vegetable. Try quickly sautéing snow peas and morels with mint and preserved lemon.
While morels are only in season for a short time, they can be dried and used year-round. Grinding the mushrooms makes an aromatic spice rub for roast chicken. Dried morels also reconstitute remarkably well—try roasting your morel-rubbed chicken over rehydrated morels so that they absorb the chicken’s juices. For our morel and asparagus spaghetti, the pasta is cooked in the water used to rehydrate the mushrooms, giving the dish an extra layer of flavor.
The flavor of morels is at home in Asian-inspired cooking, too. The restaurant Tuome in New York City pairs morels with yuba. The mushrooms and tofu skin soak up a pungent black bean chile sauce.
For more inspiration on how to use this springtime delicacy, check out our collection of morel mushroom recipes.