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7 posts tagged with "italian-oyster"

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· One min read
Oliver

Mushrooms fried with garlic in butter on toast​

Sometimes it is best to just keep things simple. Mushrooms are often at their most tasty when cooked simply an unadulterated. Just fry them up in a bit of butter and garlic. Here's how:

Ingredients​

  1. 1/4 Lb, per person, of fresh mushrooms
  2. 1 TBSP of butter
  3. One garlic clove or 1 TSP of garlic powder
  4. Salt to taste
  5. Sourdough

Preparation​

  1. Briefly rinse your mushrooms in clean cold water remove any growing medium or hard growth (If its clean tough growth don't chuck it away save it for mushroom soup). Cut your mushrooms into thin, bite size pieces.
  2. Heat the butter in the pan, add the garlic and simmer until the garlic is golden brown.
  3. Add your mushrooms and cook for about 3 minutes so they are just cooked through.
  4. Toast and butter your sourdough.
  5. Top with your sauteed mushrooms.

Fried Mushrooms

Finally​

Eat and enjoy!

· One min read
Oliver

Mushroom Risotto

Ingredients​

  1. 6 cups chicken broth
  2. 3 tablespoons olive oil
  3. 2lb mushrooms, we suggest pink or gold oysters, thinly sliced
  4. 2 cloves of garlic, diced
  5. 1 ½ cups Arborio rice
  6. ½ cup dry white wine
  7. 4 tablespoons butter
  8. ⅓ cup freshly grated Parmesan cheese sea salt

Preparation​

  1. Warm 3 tablespoon olive oil to the saucepan. Stir in garlic and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2-3 minutes.
  2. Pour in wine, stirring constantly until wine is fully absorbed. Add ½ cup warm broth to the rice, and stir until the broth is absorbed.
  3. Continue adding broth, ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
  4. Remove from heat. Stir in reserved mushrooms and their liquid, butter, and Parmesan cheese. Season with salt and pepper.

Finally​

Eat and enjoy!

· 2 min read
Oliver

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:​

For the Broth:

  1. 6 cups (1.5 liters) vegetable, chicken stock or mushroom (thick mushroom stalks of oyster add a great umami flavour to your stocks)
  2. 1 medium onion, peeled and halved
  3. 2-3 cloves garlic, smashed
  4. 1-2 bay leaves
  5. 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
  6. 1-2 tbsp soy sauce or tamari (for depth of flavor)
  7. Salt and white pepper, to taste

For the Soup:

  1. 1/2 Lb fresh mushrooms unevenly sliced for greater texture
  2. 1 small carrot, peeled and sliced
  3. Spring onion as a garnish

Instructions:​

  1. Prepare the mushrooms: Clean and slice the mushrooms. If using shiitake, remove the stems as they can be tough.
  2. Sauté the aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds, just until fragrant.
  3. Cook the mushrooms: Add the sliced mushrooms to the pot. Stir occasionally and cook for 5-7 minutes until the mushrooms release their moisture and soften.
  4. Add broth and seasonings: Pour in the vegetable or chicken broth, soy sauce (if using), salt, and black pepper. Stir well to combine. Bring the soup to a gentle simmer. If you want a bit more color and texture, add the sliced carrots at this stage.
  5. Simmer: Let the soup simmer for about 15-20 minutes, uncovered, to allow the flavors to meld. The mushrooms should be tender and the broth should have a rich, mushroomy aroma.

· One min read
Oliver

Things don't need to be fancy to enjoy mushrooms, sometimes the classics are the best!

Ingredients​

  1. Fresh oyster mushrooms
  2. Fresh spinach, chopped
  3. Eggs
  4. Milk or cream
  5. Gruyere cheese, grated
  6. Pie crust, make your own or just grab a packet from the supermarket!
  7. Salt, pepper, and nutmeg

Preparation​

  1. Sauté pink oyster mushrooms and spinach until wilted.
  2. Whisk together eggs, milk or cream, salt, pepper, and a pinch of nutmeg.
  3. Mix in the sautéed mushrooms and spinach, and pour into a pie crust.
  4. Top with grated Gruyere cheese and bake until the quiche is set and golden brown.

Mushroom Quiche

Finally​

Eat and enjoy!

· One min read
Oliver

The Italians know how to eat mushrooms.

Ingredients​

  1. Fresh oyster mushrooms
  2. Fettuccine pasta
  3. Heavy cream
  4. Parmesan cheese, grated
  5. Garlic, minced
  6. Fresh thyme
  7. Salt and pepper to taste

Preparation​

  1. Cook fettuccine pasta according to package instructions.
  2. Sauté oyster mushrooms and garlic in a pan.
  3. Pour in heavy cream, add Parmesan cheese, and let it simmer until the sauce thickens.
  4. Toss cooked pasta in the creamy mushroom sauce and garnish with fresh thyme.

Mushroom Pasta

Finally​

Eat and enjoy!

· One min read
Oliver

Mushrooms fried in garlic in butter​

Sometimes it is best to just keep things simple. Mushrooms are often at their most tasty when cooked simply an unadulterated. Just fry them up in a bit of butter and garlic. Here's how:

Ingredients​

  1. 1/2 Lb of fresh mushrooms
  2. 1 TBSP of butter
  3. One garlic clove or 1 TSP of garlic powder
  4. Sprig of your favorite herb (optional)
  5. Salt to taste

Preparation​

  1. Briefly rinse your mushrooms in clean cold water remove any growing medium or hard growth (If its clean tough growth don't chuck it away save it for mushroom soup). Cut your mushrooms into thin, bite size pieces.
  2. Heat the butter in the pan, add the garlic and simmer until the garlic is golden brown.
  3. Add your mushrooms and cook for about 3 minutes so they are just cooked through.

Fried Mushrooms

Finally​

Eat and enjoy!