Finally, a mushroom recipe to silence the mushroom skeptics out there. This is for your relatives who only know rubbery grocery store criminis and portobellos and won't even touch a mushroom - cooked or uncooked. They've decided they're better off without mushrooms and this Thanksgiving, you're going to prove them wrong!
Show up to dinner with this oyster mushroom dish and you'll have the mushroom-hater in your family finally admit to what you've known for a while. That mushrooms are a satisfying burst of umami and add a special savory element to the rest of the meal.
North Spore's Oyster Mushroom Recipe for Mushroom Haters
Converting a mushroom hater into a mushroom enthusiast is easy when you give them a fork full of properly cooked Oyster mushrooms. The main trick is to not to undercook the mushrooms and to make sure you salt them generously. Oyster mushrooms like long and slow heat and taste best when crisped slightly.
- One large cluster of Oyster mushrooms
- 1 tbsp butter
- 2 large garlic cloves minced
- 1 tbsp dried thyme
- 1 tsp of salt + more to taste
- Fresh ground black pepper
- 1 tbsp heavy cream
Step One:Mince garlic. Melt the butter in a pan over medium heat. Roughly chop Oyster mushrooms and add to pan.
Step Two: Sauté until the mushrooms release their liquid (5-10 minutes) then add the garlic, thyme, and salt.
Step Three: Sauté until all of the liquid is cooked off and continue to sauté until mushrooms crisp in the pan. Crisping will take 15-20 minutes.
Step Four: Remove from heat, deglaze pan with heavy cream and season to taste!
You can also amend the recipe by adding 1/2 cup of dry white wine when you add the garlic or by adding 1 Tbs of madeira when you deglaze the pan. Rosemary, sage, parsley, or lovage all make fine substitutions or additions to the thyme.
Grow your own Oyster Mushrooms for the December Holidays!