How do you cook mushrooms for somebody who says they don't like them? For a relative who's only experienced a rubbery, limp grocery store crimini or portobello. For a friend who's only eaten raw white buttons from a salad bar. Those folks that won't touch a mushroom - they're better off without them!
We think this recipe will do the trick to prove them wrong. It's one we used to make at our farmer's market stands, the smell wafting along paths to beckon hungry bellies. Many folks who thought they hated mushrooms turned into weekly customers after trying the delectable caramelized morsels. This oyster mushroom recipe is also a simple and delicious way to use mushrooms harvested from one of our 'Spray and Grow' Kits! Try this and anyone will realize that mushrooms are a satisfying burst of umami and add add a special savory element to the rest of a 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 undercook the mushrooms and to salt them generously to help sweat some of their liquids out. Oyster mushrooms like long and low heat and taste best when crisped slightly.
• 1-2 lb of fresh oyster mushrooms
• 1 Tbsp dried thyme or 2 Tbs fresh thyme
• 1 Tbsp heavy cream
• 2 cloves garlic
• 1 Tsp Sea Salt, plus more to season
• 1 Tbsp salted butter
• 1 tsp crushed black pepper
1. Mince garlic cloves and set aside
2. Trim oyster mushrooms of any substrate if necessary and roughly chop them
3. Melt butter in a large pan on medium/high heat
4. Sauté mushrooms for 5 minutes, until they release their liquid
5. Add minced garlic, dried thyme, salt, and black pepper
6. Cook for at least 20 minutes. The liquid should be completely cooked off and the mushrooms should be beginning to brown in the pan
7. Deglaze the pan with heavy cream and serve immediately
To adapt this recipe for a lactose-free or vegan diet: substitute heavy cream for coconut cream, coconut milk, or vegetable broth and substitute butter for ghee or coconut oil. 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 good substitutions or additions to thyme.