Recipes & Photos by Zach Papaleoni of Spore to Fork
As winter comes on and the temperatures drop, it’s the perfect time to try your hand at growing snow oyster mushrooms. Snows prefer temperatures between 45° and 65° and are an easy mushroom to grow, especially in the BoomRoom! With a tender yet firm texture and sweet aroma, these mushrooms lend themselves to a wide variety of culinary applications. Read on to learn about some our favorite ways to let their uniqueness shine!
(Have questions about these snow oyster 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 really gives the mushrooms the respect they deserve!)
Snow Oyster Mushroom Tempura w/ Raw Honey Chili Butter
Yield: 4 servings
Our first recipe is a killer appetizer that utilizes whole mushrooms, raw honey butter and fresh herbs. Perfect for a small gathering!
Ingredients
● ⅓ cup salted butter, softened
● ⅓ cup raw honey
● 1 tbsp soy sauce
● 1 tbsp chili sauce
● 12 oz. snow oyster mushrooms, cut into individual pieces
● 1 cup + a dusting of flour, sifted
● 1 tsp salt, divided
● 1 egg
● 1 cup chilled water
● Vegetable oil for frying
● ⅛ cup rosemary leaves (or others of your choosing)
Method
1. Whisk butter, honey, soy sauce and chili sauce together in small bowl and place in serving vessel.
2. In deep cooking vessel, heat at least 4” oil to about 350°.
3. Lightly whisk egg in medium bowl then gently whisk water into egg. Whisk in 1 cup flour and ½ tsp salt to make batter. Take care not to over-mix. Batter should be slightly lumpy.
4. With small tongs or chopsticks, dip each mushroom into batter, let excess batter drip back into bowl then place mushroom in oil. Gently flip in oil to ensure even cooking.
5. Remove mushrooms when golden brown. Place on wire rack or paper towels and season immediately with salt to taste. Deep fry rosemary leaves for 30 seconds and place on paper towel. Once all mushrooms have been
cooked, plate alongside honey chili butter and top with fried rosemary.
Snowy Thai Coconut Soup
Yield: 6-8 servings
Our second recipe is 100% vegan and 100% delicious. We pull on the natural color of the snow oyster and it’s sweet aroma in this light yet satisfying Thai style soup.
Ingredients
● 2 tbsp refined coconut oil
● 2 tbsp ginger, minced
● 1 baton of lemongrass, cut into 3” sections
● 12 oz snow oyster mushrooms, 8 oz rough chop, 4 oz kept whole
● 1 qt vegetable stock
● 2 13.5 oz cans coconut milk
● ½ cup light brown sugar
● 1 tbsp soy sauce
● ¼ tsp salt
● 1 cup fresh cilantro, rough chop (some reserved whole for garnish)
● Juice and zest of one lime
● Garlic chili sauce
Method
1. Heat oil in medium stock pot over low/medium heat until melted. Add ginger and lemongrass. Sweat until ginger is tender and translucent.
2. Add the chopped mushrooms and cook for 5-10 minutes, stirring occasionally until liquid releases and mushrooms soften.
3. Add stock, coconut milk, brown sugar, soy sauce and salt to pot. Bring to a simmer and cook 15 minutes. Remove lemongrass. Add 1 cup cilantro.
4. Remove pot from heat and pulse soup with stick blender or tabletop blender until smooth.
5. Place back on heat. When simmering, add lime juice and garlic chili sauce to taste. Adjust seasonings if desired. Add remaining whole mushrooms and cook 10 minutes.
6. Place soup in serving vessels, garnish with cilantro leaves, lime zest and chili sauce.
Linguini with Oyster Mushroom Sauce
Yield: 6-8 servings
This spin on a classic dish pulls out all the stops–loads of fresh garlic, parsley, lemon juice and, of course, snow oysters! This dish can be prepared with any type of oyster mushroom but snows definitely take the cake here with their unique texture and sweetness. We hope you enjoy.
Ingredients
● 4 tbsp unsalted butter
● 2 tbsp fresh garlic, minced
● 1 lb snow oyster mushrooms, cut into bite-sized pieces, some reserved whole
● ½ cup dry white wine
● ½ tsp dried oregano
● Juice of 1 lemon plus additional slices for garnish
● ¼ cup extra virgin olive oil
● 1 tbsp kosher salt
● 1 tsp crushed red pepper flakes
● ¼ cup fresh Italian parsley, chopped finely, some reserved whole for garnish
● 1 lb linguini, dry
● Fresh Parmigiano Reggiano
Method
1. Heat butter over medium heat in large pan until melted and bubbles subside. Add garlic and mushrooms and cook until lightly browned.
2. Add wine and reduce by half then add stock, lemon juice, extra virgin olive oil, salt and red pepper flakes. Bring to a low simmer.
3. Cook linguine in salted water. Prior to draining, reserve 1 cup of pasta liquid and pour into pan with mushrooms.
4. Once pasta is drained, add parsley to broth. Taste and adjust seasonings if desired.
5. Combine all ingredients together, plate and top with Parmigiano Reggiano.
White Mushroom Chili
Yield: 6-8 servings
When it’s cold outside, there’s not much else that tops a good chili recipe. Creamy, rich, and satisfying, our vegetarian version of white chili truly hits right where it needs to!
Ingredients
● 2 tbsp pure olive oil
● ¼ cup white onion, small dice
● 1 tbsp garlic, minced
● 1 lb snow oyster mushrooms, cut into bite-sized pieces
● 1 qt vegetable stock
● Hot peppers of your choice (we prefer dried chilis sliced very thinly)
● ½ tsp paprika
● ½ tsp chili powder
● 2 tsp cumin
● 8 oz cream cheese, cubed
● Kosher salt and cracked black pepper to taste
● 2 cans cannellini beans, drained and rinsed
● ½ lime, juiced
● 1 tbsp fresh oregano, minced
Method
1. Place medium stockpot over low/medium heat. Add olive oil, onion, garlic and mushrooms. Cook, stirring occasionally, until all ingredients are softened and cooked through (about 10 minutes).
2. Remove mushrooms and set aside. Add stock, hot peppers and spices. Bring to a simmer.
3. Slowly whisk in cream cheese, one cube at a time until melted. Add mushrooms back to pot along with remaining ingredients and cook to desired consistency. Serve topped with your favorite cheese, sour cream and a nice thick piece of bread.
Maple Candied Snow Oyster Mushrooms
Yield: 6-8 servings
Our final recipe is a unique one but a wonderful way to really accentuate the sweetness of the snow oyster. We love these mushrooms as is but they can really shine when utilized as an accoutrement to a cheese tray or charcuterie board. No candy thermometer necessary!
Our final recipe is a unique one but a wonderful way to really accentuate the sweetness of the snow oyster. We love these mushrooms as is but they can really shine when utilized as an accoutrement to a cheese tray or charcuterie board. No candy thermometer necessary!
Ingredients
● 1.5 cups water
● 1.5 cups pure maple syrup
● 6 oz snow oyster mushrooms, cut roughly to 1” pieces
● Coarse sea salt to taste
Method
1. Bring water and maple syrup to a simmer. Add mushrooms and cook until translucent (about 30-45 minutes).
2. Preheat oven to very low heat (about 150°). Place a sheet of parchment paper on a large sheet pan and spray very lightly with cooking spray.
3. Place mushrooms on tray and put in oven 45-60 minutes (until mushrooms are no longer sticky). Remove and season with salt.
4. Let cool to room temperature. Eat as-is or as an accoutrement with your cheese tray or charcuterie board.