Recipes & Photos by Zach Papaleoni of Spore to Fork
There’s a reason that Blue Oyster Grow Kits were the first grow kits on the market for North Spore - they’re easy to grow, aggressive producers, and have an almost unmatched versatility in the kitchen. Check out these 5 great recipes we created to really make these beauties shine!
Have questions about our recipes? Please feel free to connect with us @sporetofork on Instagram with any questions or feedback. Zach at Spore to Fork believes that providing equal levels of care and attention to the cooking process truly gives the mushrooms the respect they deserve!
1. The Bloomin’ Oyster (w/ Ramp Aioli)
Yield: 4 servings
Vegetarian
This recipe has been a dream of ours for months and we’ve finally brought it to fruition. Note that this recipe works best when your mushrooms are top-fruited (simply lay your Spray & Grow Kit on its side so that the mushrooms grow straight upward rather than off the side) so they grow in more of a rosette form (the center of that rosette is the perfect place for a sauce!). We decided here to utilize some fresh foraged ramps in the sauce as well but one can easily substitute scallions!
Ingredients for Ramp Aioli
½ cup mayonnaise
2 oz ramp leaves and stems (substitute 2oz scallion greens if desired), finely minced - save a pinch for garnish!
½ lemon, juiced
¼ cup extra virgin olive oil
½ tsp salt
Ingredients for Mushrooms
½ lb blue oyster mushroom, top-fruited
1 cup milk
1 egg
1 cup flour
1-½ tsp salt
½ tsp ground black pepper
1 tsp cayenne powder
½ tsp onion powder
½ tsp garlic powder
¼ tsp cumin
¼ tsp smoked paprika
Method for Ramp Aioli
- Place mayonnaise, lemon juice, ramps, and salt in food processor and begin blending.
- Slowly drizzle olive oil into mixture as it processes and whip until smooth. Taste and adjust salt if desired. Set aside in refrigerator.
Method for Mushrooms
- Prepare the mushroom by gently tearing fronds into bite-size pieces from edge of cap to stem, making sure to keep pieces connected to base.
- Whisk milk and egg in large mixing bowl.
- Whisk flour, salt, pepper, cayenne powder, onion powder, garlic powder and cumin in separate large mixing bowl.
- Coat mushroom in liquid mixture then dredge in flour. Repeat this process one more time then place mushroom in refrigerator.
- Pour enough oil to submerge mushroom in large vessel and heat to 350°.
- Once oil is up to temp, remove mushroom from refrigerator and slowly lower into cooking vessel gill-sides down. Use metal utensil to ensure it is fully submerged and cook until golden brown (about 10 minutes). Remove and place on drying rack.
- Place mushroom on serving plate and cut center in “X” pattern to make room for dipping sauce. If mushroom cluster doesn’t stand on its own, wrap the base of it in a rolled piece of aluminum foil to help it stand up.
- Place sauce in center, garnish w/ ramp greens and serve.
2. Pulled Pork-style Blue Oysters w/ Fresh Slaw
Yield: 6-8 sandwiches
Vegan
It’s incredible how similar the flavor and texture this recipe is to standard pulled pork. Give it a try-- you’ll be amazed!
Ingredients for Fresh Slaw
¼ cup sugar
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 cup water
½ cup cucumber, matchstick
½ cup cabbage, shredded
½ cup carrots, matchstick
¼ cup sweet onion, julienne
Salt & pepper to taste
Ingredients for Mushrooms
2lbs blue oyster mushrooms, pulled into shreds
¼ cup pure olive oil
1 tbsp smoked paprika
1 tbsp onion powder
1 tsp cumin
1 tsp dried oregano
1 tsp mustard powder
½ tsp cayenne
1 tbsp salt
1 tsp ground black pepper
1 tsp liquid smoke
1 cup BBQ sauce (we love Dinosaur BBQ)
Some nice fresh buns
Method for Fresh Slaw
1. In large mixing bowl, whisk sugar, vinegar, extra virgin olive oil and water until thoroughly mixed. Add cucumber, cabbage, carrots and onion and mix to incorporate.
2. Taste and season with salt & pepper then set aside to marinate.
Method for Mushrooms
1. Heat oven to 425°.
2. In large mixing bowl, combine mushrooms, pure olive oil, paprika, onion powder, cumin, oregano, mustard powder, cayenne, salt, pepper and liquid smoke. Toss until thoroughly mixed.
3. Spread mixture on sheet pan and place in oven. Roast 20-minutes, toss, then roast another 10 minutes (or until mushrooms begin to crisp a bit).
4. Remove from oven, drizzle bbq sauce over top, toss with tongs, place back in oven for 5 minutes.
5. Remove pan from oven. Place mushrooms on buns and top with Fresh Slaw and additional BBQ sauce.
3. Blue Oyster Mushroom Asada
Yield: Eight 6" tortillas
Vegetarian / Vegan Optional / Gluten Free Optional
This flavorful grilled mushroom recipe is an unmatched burst of flavor with incredible meaty texture~ fresh, bright and perfectly suited for the summer season!
Ingredients
⅓ cup fresh cilantro, packed
1 orange, juiced
½ lemon, juiced
1 lime juiced
1 tbsp canned chipotle pepper, minced
1 tbsp fresh oregano, minced (substitute ½ tsp dried)
3 tbsp soy sauce
1 tbsp fresh garlic, minced
¼ cup white onion, minced
1 tsp cumin
1 tsp chili powder
1 tsp ground black pepper
1 lb blue oyster mushroom clusters
Pan spray
Salt to taste
Tortillas (use corn tortillas for gluten-free option)
Assorted accouterments recommended: chopped lettuce (we used fresh foraged watercress), julienne red onion, diced tomato, sliced avocado, shredded cheese, sour cream, pico de gallo, fresh citrus, cilantro
Method
1. Whisk first 12 ingredients together in large bowl. Add mushroom clusters and toss gently to coat. Cover and refrigerate 1 hour.
2. Place heavy duty aluminum foil over grill grates and heat grill on high. Spray foil carefully with pan spray. With tongs, remove mushroom clusters and place on foil-lined grill. Season both sides with salt and sear to golden brown.
3. Turn heat down to low/medium and cook thoroughly with lid down until most of the liquid is released and evaporated.
4. Remove mushrooms and set aside on clean tray. Remove foil with tongs and quickly grill the tortillas.
5. Slice mushrooms if desired, assemble and enjoy!
4. Blue Oyster Cream Sauce w/ Noodles
Yield: 6 servings
Vegetarian
This filling and satiating dish really allows your mushrooms the space they need to shine. Egg noodles are our preferred carrier for this one but, if you’re not feeling noodley, the recipe is also excellent over steak or roasted pork!
Ingredients
4 tbsp unsalted butter
1 lb blue oyster mushrooms, torn or cut into bite-sized pieces
1 head garlic, minced
Fresh herbs if your choice, minced (we prefer sage)
Salt & cracked black pepper to taste
¼ cup dry white wine
1 pint heavy cream
1 lb wide egg noodles, cooked
Method
1. Heat butter in large nonstick pan over medium heat. Once butter has stopped bubbling, add mushrooms and toss to coat.
2. After a few minutes the liquid from the mushrooms will release and evaporate. At that point, add garlic, herbs, salt & pepper. Cook, stirring occasionally until golden brown.
3. Add wine and stir to deglaze pan. Reduce slightly then slowly stir in heavy cream. Simmer to desired consistency, taste and re-season if necessary.
4. Toss in egg noodles and mix. Plate and garnish with fresh herbs and cracked black pepper.
5. 50/50 Beef & Blue Burgers
Yield: 4 burgers
We’re constantly working to find ways to incorporate more mushrooms into our diets and this is a great one! This crowd-pleasing grilled favorite is super flavorful and is a wonderful way to share your mushroom-growing prowess with friends and family. Being foragers, we added a small amount of dried Morels into the mix but they can just as easily be omitted. Enjoy!
Ingredients
1 lb blue oyster mushrooms, small dice
2 tbsp pure olive oil
½ tsp salt
¼ tsp ground black pepper
1 lb ground beef
¼ oz dried morel mushrooms, crushed and finely minced
Seasoned salt to taste
Cracked black pepper to taste
Method
1. Heat oven to 425°. Combine blue oyster mushrooms, olive oil, salt and pepper in large mixing bowl. Place on sheet pan in oven for 20 minutes, remove to toss and place back in oven 10 more minutes. Remove and set aside.
2. Combine roasted mushrooms in mixing bowl with beef and morels and mix thoroughly. Form into 4 burgers. Season with seasoned salt and cracked black pepper.
3. Heat grill on high and cook burgers to desired doneness.