3. Chestnut Mushrooms Roasted on an Open Fire
The perfect holiday appetizer or side-dish to get your family talking about mushrooms! Chestnut mushrooms have a nutty, woody, and sweet flavor that can complement holiday main dishes. Crafted by our friend Zach of Spore to Fork, this recipe lets your homegrown Chestnut mushrooms shine. Check out the full recipe here.
4. Oyster Mushroom Dish for Mushroom Haters
If you're looking for a gateway recipe to get your friends and family hooked on mushrooms–this is the one for you. This recipe is so simple and effective, it has turned many a mushroom-doubter into a mushroom-lover! This one relies on the adaptable flavor of Blue Oyster mushrooms to impress everyone at your holiday party. Check out the full recipe here.
5. Roasted Mushroom “Turkey” with Red Wine Gravy
Looking for a holiday main dish for your vegetarian or vegan friends and family? Zach of Spore to Fork wanted to mimic the flavors of Thanksgiving with this recipe which takes advantage Blue Oyster mushrooms' meaty texture and adaptable flavor. Check out the full recipe below:
Roasted Oyster Mushroom "Turkey" with Red Wine Gravy
• 1 lb Oyster Mushrooms: 12 oz kept in large clusters, 4 oz minced
• 1 stick (4 oz) unsalted butter
• Kosher salt & cracked black pepper to taste
• 3-5 leaves fresh sage
• 2 sprigs fresh rosemary
• 2 tbsp minced shallot
• 2 tbsp flour
• 8 oz vegetable stock (chilled)
• 4 oz dry red wine
Special Materials Required
1. Pre-heat oven to 350°
2. Tie 12 oz Oyster Mushrooms together tightly with butcher’s twine and place on sheet pan
3. Melt 3 oz butter in small bowl
4. Season mushrooms generously with salt and pepper. Arrange sage and rosemary on top of cluster (reserve some fresh herbs for garnish). Brush until all surfaces are coated with melted butter and place in oven. Roast about 30-40 minutes (until mushrooms are crisp on the exterior and fully cooked through).
5. Place 1 oz butter in small sauce pan on low/medium heat and melt. When bubbles subside, add minced mushrooms and shallots to pan and cook until browned.
6. Add flour to pan to make roux and stir about 5 minutes (until nutty and fragrant). Take care not to burn.
7. Slowly whisk in stock then slowly whisk in wine. Bring to a simmer to make gravy (adding more stock if necessary along the way). Simmer until thickened to desired consistency then season to taste with salt and pepper.
8. Cut twine from mushrooms and plate with your favorite thanksgiving sides. Top with fresh herbs, gravy and enjoy.