Here are some great recipe ideas from our family to yours!
Sautéed Oyster Mushrooms!
-1 tbs butter or olive oil
-8oz Oyster Mushrooms
- salt and pepper to taste
Slice mushrooms in med to large pieces and put in skillet . Cook for about a minute to release the water. Add your butter or oil and Saute mushrooms till tender and they start to brown. Season with salt and pepper and enjoy!! If your looking to kick it up a lil toss in some minced garlic about half way through cooking.
Pink Oyster Mushrooms Pate
-1 tbs butter or olive oil
-8oz Pink Oyster Mushrooms
-1 yellow onion
-2 tbs minced garlic
-mushroom or veggie stock
- salt and pepper to taste
Slice mushrooms and onion into med to large pieces and put the mushrooms and half of the onion in skillet. Cook for about a minute to release the water. Add your butter or oil and 1tbs garlic, Sautee until tender and the mushrooms start to brown. Season with salt and pepper to taste! Place the mushroom mix into a food processor or blender and blend to desired consistency. Add in 1tbs garlic and blend adding your choice of stock until it becomes a smooth spreadable pate.
Sautee the remaining onion until they begin to caramelize. spread on crackers or toast and top with caramelized onions! This is a recipe that you can add your favorite seasoning into to give it your own twist!
King blue omelette
3 eggs
1/4 yellow onion
4oz King blue oyster mushrooms
shaved or shredded cheese
olive oil or butter
In a med skillet bring 1-2 oz of oil up to temp and place onions and mushroom in pan. Cook until onions are tender and mushrooms begin to brown. In a small bowl beat eggs till fluffy. Pour in pan and spread onions and mushrooms evenly . When egg begins to brown on bottom flip over in pan and spread cheese over top. Let cook for 1-2 min and roll omelette out onto plate !
golden oyster mushroom Quiche
1 pie shell
3 eggs
1/4 yellow onion
4oz golden oyster mushrooms/or any mushroom of your choice
fresh spinach
2 cups shredded cheese
1/2 cup milk
olive oil or butter
Par cook your pie shell according to the instructions and set aside. In a med skillet add mushrooms and cook for 1-2 min over med- hi heat before adding oil/butter. Now add spinach and onions to the pan. Cook until onions are tender, and mushrooms begin to brown. Salt and pepper to taste and set aside. you want about a cup of this sauteed mushroom mix per quiche. In a mixing bowl beat 3 eggs well, add milk and whisk till combined. fold in cheese and your sautéed mushroom mixture. Pour the mix into your pie shell and bake at 350 for 40 minutes or until firm!
Meatless fajitas
•2bell peppers
•1 onion
• 16oz mushrooms
•tortillas
•fajita seasoning
•2 tbs butter
Options- shredded cheese, micro greens ( cilantro Microgreens are perfect) sour cream
Slice bell peppers , onion, and your favorite gourmet mushroom Throw it all on the grill top or in large skillet with squares of butter . cook till veggies are tender and add in fajita seasoning. Stir until fully mixed than toss it all on a tortilla and top with your choice of optional fixings!
MUSHROOM PHILLY
-1onion
-3 bell peppers
•1 to 2 box Gourmet Mushrooms depending on your preference, we have used Italian oyster, Black Pearl Kings, Blue oyster and pathfinders
-4 slices provolone cheese
•4 buns your choice
•salt and pepper to taste
•butter/olive oil
Slice bell peppers , onion, and your favorite gourmet mushroom . Throw it all on the grill top or in large skillet and sautee untill mushrooms begin to release water. Add a little butter / oil on top of the veggies and cook till veggies are tender and browned! Add a lil salt and pepper and toss it all onto your favorite bun! Top with 1 slice of provolone cheese and allow cheese to melt!
QUICK EASY AND DELICIOUS!
King Oyster scallops with brown butter!!!!
-4 tbs unsalted butter
-8oz king Oyster Mushrooms
- salt and pepper to taste
In a medium skillet add butter and melt. Stir slowly till butter begins to brown and foam. Take off heat and set aside.
Slice mushrooms into 3/4 inch thick rounds. Place in skillet on med heat and use half of butter to pour over top. Cook until browned and flip. Pour the rest of butter over top of mushrooms until golden brown and tender.
Season with salt and pepper to taste and serve!
Jerk lions mane
-baby bok choy
-8oz lions mane mushroom
- salt and pepper
-jerk sauce ( find one you like )
-1 onion diced
-2 cloves crushed and chopped garlic
-Favorite yellow rice or saffron rice
-butter or oil
Cut lions mane into 1/2 thick slices. Cut bok choy in half makeing 2equal half’s. Start preparing the yellow rice first. Heat skillet over med-high heat. Add oil or butter to pan and toss in onions. Sauté onions until soft and add a tbs of crushed garlic. Place bock choy in pan cut side down. Sauté until bok choy begins to soften. Cover with lid and set aside . Place lions mane slices in a heated skillet for a few seconds until water begins to release from mushroom. Add oil or butter to pan and sear both sides of mushroom. Once browned add jerk sauce and heat 20-30 seconds on each side . Uncover bok choy and salt a pepper it to your taste. It should soften from being covered quite a bit. Plate and enjoy!!!!!!
Mushroom and shrimp Gnocchi with brown butter
Gnocchi-1 pack per 2 servings
Oyster mushrooms-6-8oz
Diced onion - 1 cup
Shrimp to your liking
Chopped Garlic
Butter
Balsamic reduction
Boil water (heavily salted) toss in gnocchi once water begins to boil, cook until softened. ( you want the gnocchi to have a firm texture when done- this only takes a few min. ) In a med skillet add butter/oil and onions. Cook until onions soften. Add in garlic and shrimp. When almost done toss in mushrooms and cook until mushrooms are to your likening. Add the gnocchi to the skillet and top with 1-2 tablespoons of brown butter. Toss until hot and plate! Top with microgreens and drizzle with balsomic reduction!
Brown butter- melt 1stick butter in small pan.
Stir over med heat . When starting to brown stir constantly until color is golden brown and partials begin to start settling! Set aside for later.
Black Pearl King Oyster egg rolls
Black King Oyster - 4oz
Shredded cabbage - 6 oz
water chestnuts - 1 can
shredded carrots - 2oz
Egg roll wraps 1 pack
Soy sauce ( I used low sodium)
Vegetable oil
Cut mushroom into quarter inch pieces. In a pan, heat 1-2 oz of olive oil and sauté mushrooms for 1-2 mins. Add in cabbage, water chestnuts and Carrots. cook until cabbage is tender. Add soy sauce to taste, cook down for another 2-3 min. Transfer to pan or bowl and set aside to cool.
Follow instructions on wraps to fill and roll the egg rolls .
Bring oil to temp (325-350) . Drop in egg rolls a couple at a time and cook till golden brown!
You can substitute almost any oyster mushroom for this recipe but our favorites are Black kings , King Blue and Golden oyster. Each adds a lil different flavor but all are great!!