Recipes
This is Renee’s favorite and right up there with mine too. Its quick, easy, and awesome! I would give it 5 stars.
Fungi’s Shrimp with Oyster Mushrooms
This bad boy here is family favorite, anytime! Shrimp, Oyster Mushrooms, garlic, butter and pasta; what more could you ask for? Don’t hold back on the garlic either. Your gona love it!!
If you have never made risotto don’t let that stop you. It’s real easy and everyone is going to love it. Don’t tell’em how easy it was.
Lemon Risotto and Oyster Mushrooms
I love the lemon in this risotto. It really brings out the mushrooms for an unbeatable flavor. Just a bit more involved than our other risotto recipe but well worth it in my opinion.
This simple grilling recipe is guaranteed to be a crowd pleaser.
In Spanish, I think this would be called Tacos asombroso de la seta de la ostra. If Im wrong, someone please correct me. These Tacos with oyster mushrooms and my amazing marinade are incredible. You could adapt the recipe to fajitas just as well.
This stuff is great and you will find lots of used for it from peta sandwiches to asombroso tacos to veggie sandwiches. Use your imagination and let me know.
Do you have some extra cucumbers coming in from the garden and need an ideal to use one or 2 of them. This is a great way to do it. This dish keeps well for a few days. It can be made in advance, but put the green onions and cucumbers on shortly before serving. This is a great summer dish as it is served cool or at least at room temperature.
Roasted eggplant with Oyster Mushrooms
A great dish to use some of those eggplants that keep coming in from the garden. It has roasted garlic and tomatoes too.
Pasta with Taso and Oyster Mushrooms
Our Favorite comfort food. The taso (a cajun pork) is sauted with the oyster mushrooms for a sauce that is out of this world. Angel hair pasta is a must with this one. Dont forget the French bread either.
Apple and Oyster Mushroom Omlet
This is a wonder combination of flavors. Apples with Oyster mushrooms work so well together. Your going to be surprised. I really like adding the Canadian bacon too.
Baked Apple with Oyster Mushrooms
What an awesome way to end a meal. This desert wont leave you weighted down and blogged out. Its an excellent accompaniment to pork, veal, pheasant, or even mild sausages.
Gratin of Potatoes with Oyster Mushrooms
I really love this dish. The last time I made it I had the leftovers the next morning with some fried quail eggs on top. It was amazingly delicious!
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Quick Easy and Awesome
Five stars for this one folks. This is Renee’s comfort food and its right up there with mine too. Its quick, Its easy, and its awesome!
Ingredients:
1 bulb garlic, roasted (see instructions below)
2 tblsp butter
3 tbsp olive oil
1 tsp salt
1 pkg fresh Oyster Mushrooms, chopped
3 to 4 fresh peeled and diced roma tomatoes
1 lb penne pasta (you will have some left over)
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
Notes:
I don’t always peel the tomatoes. No, I’m not lazy, Just hungry. We usually use large cherry tomatoes from our garden and just cut them in half. A word about the pasta; it really is important that you use penne pasta. It really does make a difference. If you must male a substitute I would recommend Farfalle (bow ties).
Preparation
Start water for noodles and add when ready. While waiting for water go ahead and prepare the rest of the dish.
Separate roasted garlic cloves, squeeze garlic into a dish and set aside.
Melt butter in a large skillet and add olive oil. Sauté oyster mushrooms for about 5 minutes.
Add tomatoes, garlic, and the remaining olive oil used to roast the garlic. Stir together and sauté for 5 minutes. I use a fork to really make sure the garlic gets dispersed evenly.
At the same time, cook pasta in a pot of boiling water, following package instructions. Drain and divide cooked pasta on 2 serving plates. Sprinkle pasta with mozzarella cheese. Cover cheese with equal portions of the hot mushroom, tomato, and garlic sauce mixture. Top with Parmesan cheese and parsley.
Serves 2.
Roasted Garlic
I normally only roast 1 bulb at a time bout you can do more. Just increase the oil and other ingredients. This stuff is great on toasted French bread.
Note: you really can use any herbs you like here. Sometimes I will use just rosemary and really like that.
1 whole garlic bulb
1/2 teaspoon dried leaf thyme
1/8 teaspoon kosher salt
1/3 cup olive oil
Carefully remove the outer papery peel from the garlic bulb, leaving the whole head intact. Arrange the garlic bulbs in a small baking dish or a ramekin if doing just one bulb. Sprinkle with the thyme and coarse salt. Pour the olive oil into the dish.
Cover dish tightly with foil and bake at 350° for 1 hour. Uncover and bake 15 minutes longer.
Enjoy! [back to recipes]
Fungi’s Shrimp with Oyster Mushrooms
¼ cup extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
2 teaspoons fresh rosemary
½ teaspoon dried oregano
1 teaspoon sweet or hot paprika
½ teaspoon salt
¼ teaspoon cayenne
8 medium cloves garlic coarsely chopped
¼ pound butter
2 bay leaves
1 carton fresh oyster mushrooms, roughly chopped
½ – 1 lb of shelled shrimp uncooked
¾ pound fresh linguine or 9 ounces dried
2 cups fresh spinach, cut chiffonade
2 roma tomatoes, cut in ¼-inch dice
Parmesan cheese, freshly grated, to top
Notes: We usually double this recipe. If there are any left overs, they heat up great the next day. And yes, I love the leftovers for breakfast.
In a food processor bowl equipped with steel blade, puree to a paste the olive oil, lemon juice, rosemary, oregano, paprika, salt, cayenne, and garlic. Stop the motor a couple of times, and scrape down the sides of the work bowl with a spatula to make sure garlic is getting finely minced.
In a large sauté pan, melt a small amount of the butter (about 1 tablespoon) with a splash of olive oil and sauté the mushrooms until the liquid is gone. Remove mushrooms and set aside. Melt remaining butter. Add olive oil mixture and bay leaves. Sauté briefly over medium heat. Don’t burn the garlic. Add shrimp to the pan. Roll shrimp around in pan so each shrimp is coated with the hot sauce and cooks quickly. As soon as the shrimp are barely cooked, remove the pan from the heat and cook your pasta. The shrimp will continue to cook in the warm sauce. Drain pasta and toss with the shrimp sauce to coat. Fold in spinach, tomatoes, and mushrooms. Serve immediately, topped with Parmesean.
Enjoy! [back to recipes]
Oyster Mushroom Risotto
INGREDIENTS
1 cup Arborio rice
2 tablespoons extra virgin olive oil
1 large onion (finely diced)
5 ounces Oyster Mushrooms (sliced)
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup Parmesan cheese, grated
2 tablespoons heavy cream
1/4 teaspoons saffron (optional)
Directions
Assemble the ingredients required for this wonderful risotto. Finely dice the onion and have the chicken stock ready to go. You can wait to grate the Parmesan cheese until you are ready to use it or if you like, get it done now.
Bring your chicken stock to a boiling point and have ready at stove side. In a large skillet with a heavy bottom, heat oil over low heat and sauté onions until translucent. Add rice, stir to coat with oil and sauté with onions to toast each grain, approx. 5 minutes. Add the Oyster Mushrooms and continue to brown the rice as the mushrooms cook, about 2 – 3 more minutes.
Once toasted, add white wine slowly, stirring with a wooden spoon. ( I like to remove the pot from the heat source before adding wine.) Add saffron. Once the rice has absorbed the wine, add 1 cup chicken stock, stirring occasionally.
Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed. Adding liquid in stages allow grains of rice to expand more fully, adding to the risotto’s creamy texture. This whole process should take about 20 minutes and the risotto will be a little chewy (to your liking) and should have a creamy texture.
With 2 – 3 minutes left – and please, this will depend on you and your stove, so don’t worry too much about timing – add the butter, Parmesan and heavy cream. Stir to combine ingredients and serve immediately.
Enjoy! [back to recipes]
Lemon Risotto
Notes: We usually cut back on this recipe to only make 3 servings but we still use the whole container of mushrooms when we do.
Ingredients
6 cups chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
1 container oyster mushrooms
2 cups arborio rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Directions
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and mushrooms and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve. Makes 6 servings.
Enjoy! [back to recipes]
Grilled Oyster Mushrooms
1 container of oyster mushrooms, trimmed and roughly chopped
Olive oil to coat
Kosher Salt
Grated Parmigiano-Reggiano (optional)
In a large dish, drizzle olive oil over mushrooms, sprinkle with salt and toss to coat.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Grill mushrooms on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Edges of mushrooms should be dark brown and crisp. Sprinkle with cheese if desired.
We like to use a grill wok like the one in the picture below. You can get them from Wal-Mart for around $7.00
Enjoy! [back to recipes]
¼ cup olive or peanut oil (either one or a mix of both works great)
½ stick real butter
1 tblsp ground coriander
½ tblsp ground cumin
1 tblsp lime juice
Put oil and butter in measuring cup or microwave safe bowl. Heat just enough to melt the butter. Add remaining ingredients and whisk together. Use it on mushrooms, beef, chicken, and even vegetables.
Enjoy! [back to recipes]
(Amazing soft Tacos with Oyster Mushrooms)
1 recipe of my Amazing Marinade
1 container of oyster mushrooms
1 lb of ground beef
1 tsp chili powder
1 tsp ground cumin
Salt to taste
1 tomato, chopped
4 ounces cheddar monetary jack cheese, shredded
¼ head iceberg lettuce, shredded
1 package of fajita size tortillas
OK, fire up your grill and then mix up the recipe of my Amazing Marinade and pour over the chopped mushrooms in a bowl. Toss well to coat and let sit for a minute or two to absorb the marinade. Put mushrooms on the grill in the grill pan. You can get the ground beef going but come back a few times to stir the mushrooms around. You want to cook theses between 5 to 10 minutes. I like them on the light side for this recipe.
Brown the ground beef and add the chili powder, cumin, and salt and your ready to make the tacos. Make like regular tacos but add a spoon full of the mushrooms to each.
I love these things. You can adapt this same recipe to fajitas, beef, chicken, or shrimp, and its amazing!
Enjoy! [back to recipes]
Roasted Eggplant, Oyster Mushrooms, and Pasta
Ingredients:
1 bulb garlic, roasted (see instructions below)
2 medium eggplants, peeled and cubed, about 4 to 5 cups
4 tblsp butter
1/3 cup olive oil
1 tblsp ground coriander
1 tblsp lime juice
1 tsp salt
1/4 teaspoon dried leaf oregano
1/4 teaspoon dried leaf basil
1/2 teaspoon coarsely ground black pepper
1 pkg fresh Oyster Mushrooms, chopped
3 to 4 fresh peeled and diced tomatoes
8 ounces bow tie pasta
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Notes:
I sometimes leave out the oregano and basil if I don’t have them. If your in a hurry, you don’t have to marinate for a whole hour. I don’t always peel the tomatoes either. No, I’m not lazy, Just hungry.
Preparation
Separate roasted garlic cloves, squeeze garlic into a dish and set aside. In a bowl, melt butter and add olive oil. Whisk in next 7 ingredients.
In a medium bowl, combine eggplant with the butter, oil, lime juice and spice mixture. Mix thoroughly and marinate in the refrigerator for 1 hour. Place eggplant mixture and the marinade in a baking pan. Bake in a preheated 400° oven for 30 minutes. Stir every 5 to 6 minutes.
About 10 minutes before eggplant is done, heat ½ the olive oil used to roast the garlic in a skillet. Sauté the mushrooms 5 to 10 minutes. Add tomatoes, garlic, and the remaining olvie oil used to roast the garlc. Stir together and sauté for 5 minutes.
At the same time, cook pasta in a pot of boiling water, following package instructions. Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Sprinkle with mozzarella cheese. Cover cheese with equal portions of the hot mushroom, tomato, and garlic sauce mixture and sprinkle each portion with parsley. Serve right away with Parmesan cheese.
Serves 4.
Roasted Garlic
I normally only roast 1 bulb at a time bout you can do more. Just increase the oil and other ingredients. This stuff is great on toasted French bread.
1 whole garlic bulb
1/2 teaspoon dried leaf thyme
1/8 teaspoon kosher salt
1/3 cup olive oil
Carefully remove the outer papery peel from the garlic bulb, leaving the whole head intact. Arrange the garlic bulbs in a small baking dish or a ramekin if doing just one bulb. Sprinkle with the thyme and coarse salt. Pour the olive oil into the dish.
Cover dish tightly with foil and bake at 350° for 1 hour. Uncover and bake 15 minutes longer.
Enjoy! [back to recipes]
Pasta with Tasso and Oyster Mushrooms
Ingredients:
1 tablespoon olive oil
2 ounces small diced tasso
¾ lb Oyster mushrooms, chopped
2 tablespoons chopped shallots
1 tablespoon chopped garlic
dash Emril’s Essence Seasoning
1/4 cup chopped green onions
¾ to 1 cup half & half
1 tablespoon butter
1 pound fresh angle hair pasta
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped parsley
Bring a pot of salted water to a boil. In a large sauté pan, over medium heat, add the olive oil. When the oil is hot add the tasso and saute for 1 minute. Add the mushrooms and continue to sauté for 3 to 4 minutes. Add the shallots and garlic and season with a dash or 2 of Emril’s Essence Seasoning (optional). Stir in the green onions. Add the cream and bring the liquid to a boil. Reduce to a simmer and cook for about 5 minutes or until the sauce coats the back of a spoon. Cook the pasta in the boiling water for about 3 to 4 minutes or until cooked al dente. Drain the pasta and toss with olive oil. Season the pasta with salt and pepper. Mound the pasta in the center of four plates. Spoon the mushroom mixture over the top of the pasta. Sprinkle each plate with cheese and garnish with parsley. Yield: 4 servings
Enjoy! [back to recipes]
Apple and Oyster Mushroom Omelet
Ingredients
3 eggs or 9 quail eggs
splash of olive oil
1 tblsp of butter
2 cloves garlic
pinch red pepper flakes
sea salt
black pepper
1 apple, peeled, cored, and chopped ( I like fuji apples)
½ container of oyster mushrooms, roughly chopped
a good soft cheese, cubed or sliced in strips.
Canadian bacon is good in this too but optional. If you decide to use it, cube it up and add it with the mushrooms.
Roughly chop 2 cloves of garlic and fry in a pan for 30 seconds in some olive oil.
Add the butter, put the oyster mushrooms in and sauté 5 – 10 minutes. Add chili flakes, sea salt and black pepper.
Mix in the chopped apple with the mushrooms and garlic and saute for a minute or 2 longer. Remove this mixture from the pan.
Get the pan very hot and remove any excess oil. Beat up 3 eggs and pour them into the very hot pan.
After a minute the omelet should be almost done – now put the mushroom/apple mixture into the centre and spread around. At this point put the cheese in.
Fold the omelet over and serve.
Enjoy! [back to recipes]
Baked Apples with Oyster Mushrooms
INGREDIENTS
4 baking apples (about 1/2 pound each)
1/2 lemon
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 container oyster mushrooms, roughly choped
Salt and freshly ground pepper
1/2 cup coarsely chopped mixed herbs, such as parsley, basil, tarragon and chives
1/2 cup apple cider
Any soft cheese like Butterkase or Brie
DIRECTIONS
- Preheat the oven to 350°. Spray a small, shallow baking dish just large enough to hold the apples with vegetable oil cooking spray. Cut a thin slice off the top of each apple. Using a small spoon, scrape out the apple flesh, leaving a 1/4-inch-thick shell. Rub and moisten the apple cups with the lemon to discourage browning. Discard the skin from the apple tops and the seeds from the cores and finely chop the apple flesh.
- Heat the olive oil in a large nonstick skillet. Add the garlic and cook until fragrant, about 1 minute. Add the chopped apple and the oyster mushrooms and season with salt and pepper. Cook the mixture over moderately high heat until the liquid evaporates, about 5 minutes. Stir in the herbs.
- Season the apple cups with salt and pepper. Spoon the mushroom mixture into the cups, mounding it slightly. Set the apples in the prepared baking dish and pour the cider around them. Bake in the oven for 45 minutes to 1 hour, or until the apples are tender; if they begin to brown during cooking, cover them with foil.
- About 5 minutes before they are done, mound some sliced cheese over the mushrooms. Finish baking and Serve hot.
MAKE AHEAD The apples can be stuffed and refrigerated for up to 1 hour.
SERVE WITH Pork, veal, pheasant or mild sausages.
Enjoy! [back to recipes]
Gratin of Potatoes with Oyster Mushrooms
GRATIN DE POMMES DE TERRE AUX CEPES
3 large potatoes
1 container Oyster Mushrooms, roughly chopped)
4 TB butter
Salt
Pepper from the mill
1½ cups heavy cream
I large clove garlic
4 slices of swiss cheese
Note: The last time I made this I used 6 or 7 red potatoes and it turned out wonderfull
Preheat the oven to 300°F.
Peel and slice the potatoes paper thin, using either a Mandolin. Soak them in cold water while you prepare the mushrooms. Slice the mushrooms into 1/4-inch-thick slices
Heat 2 tablespoon butter in a frying pan and add the mushroom slices, salt and pepper. Toss the mushrooms in the hot butter and sauté for a few minutes. Add the heavy cream and build the gratin.
Slash the surface of the garlic clove. Rub a 1 ½ quart baking dish with the cut garlic. Discard all pieces of garlic; leave only the juice. When dry, rub the dish with the remaining butter.
Drain the water from the potatoes. Put them in a terrycloth towel to completely dry them. Return them to the bowl and salt and pepper. Place 2 or 3 layers of potatoes on the bottom of the dish. Cover with some of the cream and mushroom mixture. Taste the cream. If it is not seasoned enough, add more salt. Repeat layering until all the potatoes are gone.
Cover with foil ad bake in a preheated 300°F for 30-40 minutes. Remove from oven, add the cheese, put back in the oven, and cook another 30 minutes.
This dish is good enough to be served as a main dinner course with a salad. To round off the meal, serve a piece of cheese and fruit.
Enjoy! [back to recipes]
Do you have some extra cucumbers coming in from the garden and need an ideal to use one or 2 of them. This is a great way to do it. This dish keeps well for a few days. It can be made in advance, but put the green onions and cucumbers on shortly before serving. This is a great summer dish as it is served cool or at least at room temperature.
3 tblsp olive oil
1 tblsp butter
1 container oyster mushrooms, sliced
¼ cup peanut oil
1 tblsp dark sesame oil
¼ cup soy sauce
2 tblsp sugar
2 tblsp hot chili oil
2 tblsp balsamic vinegar
1 lb bag vermicelli
½ cup sesame seeds (can be toasted)
1 cup green onions, thinly sliced on the diagonal
1 large cucumber, julienned (a fancy word for sliced up real small like match sticks)
1 shredded carrot (optional)
Heat olive oil and butter in large skillet and sauté the mushrooms. Set aside.
In a 2 cup measuring cup or similar bowl add the next 6 ingredients. Mix well.
Prepare the vermicelli according to the package directions. When noodles are ready, rinse with cool water and return to pot or large serving bowl. Pour oil, soy sauce, vinegar mixture over noodles and toss well to coat. Add the mushrooms and sesame seeds and stir around a bit more.
You can put this all on a platter and serve at the table but we just plate it up at this point and add portions of the julienned cucumbers over the noodles and garnish with the green onions. I like to add the carrot to add some more color.
Enjoy! [back to recipes]
