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
1Tbsp heavy cream
2 cloves garlic
1 Tsp Sea Salt, plus more to season
1 Tbsp salted butter
1 tsp crushed black pepper
Mince garlic cloves and set aside
Trim oyster mushrooms of any substrate if necessary and roughly chop them
Melt butter in a large pan on medium/high heat
Sauté mushrooms for 5 minutes, until they release their liquid
Add minced garlic, dried thyme, salt, and black pepper
Cook for at least 20 minutes. The liquid should be completely cooked off and the mushrooms should be beginning to brown in the pan
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.
2 Replies to "A Mushroom Dish For Mushroom Haters"
I just tried my Pink Oyster mushrooms. They’re so delicious. I’m waiting on my Golden Oysters to get fruit. Thanks so much!
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!
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