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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.
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.
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!
Jul 09, 2019
Hi, do you have an email address where I can contact you? I’d like to know where I could locate mycorrhizal fungi spore associated with nut trees. I am a home gardener with sweet chestnut and hazelnut trees living in Zone 5 (comparable with Maine?). Apparently, the trees grow better with the fungi (helps the trees’ immune system) and we can eat the benefits. For chestnuts, Martin Crawford recommends: Boletus edulis, Gyroporus castaneus, Hygrophorus marzuolus, Russula aurora, and Tuber spp. (truffles, I’m looking for Bianchetti because that will be less expensive than the black ones). For hazelnuts: Tuber spp. (truffles) and Uloporus lividus. Apparently truffles do better in well-drained alkaline soil, which is what we have here in my home territory, but no one has tried growing any yet. Please inform me of any reputable online or mail-order sources for any of the above spores. Many thanks!