The operation is also keeping a native San Francisco strain
of oyster mushroom in stock so it can be deployed as a mycoremediation tool to clean up oil spills and break down hydrocarbons.
Ingredients: 1 cup of lentils 1 handful of finely chopped walnuts 1/2 red onion, finely chopped 1 handful
of oyster mushrooms, finely chopped 1/4 cup nutritional yeast 1/8 cup gluten free bread crumbs Good sprinkle of salt and pepper Olive oil for sautéing
Not exact matches
Finally taking away a selection
of beautiful
mushrooms (I went for Portobello, Chestnut &
Oyster but you can use any you like in this recipe), I decided risotto was on the cards.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters
oyster mushroom (or a small handful
of other
mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted
Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild
Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Remove top shell and place a piece
of shiitake
mushroom and green onion on
oysters.
I used organic
mushroom broth and a few handfuls
of mixed dried
mushrooms — shitake,
oyster, porcini, morels and portabellos.
Here is a small sampling
of our meal which included Beef Carpaccio with Roasted
Oyster Mushrooms, Beef Short Rib Zucchini «Cannelloni» filled with Butternut Squash, Goat Cheese and Charred Tomato Sauce, Grilled Marinated Vegetables and Seasonal Salad.
I used a large package (8 ounces)
of traditional white
mushrooms, as well as a smaller package (4 ounces)
of «gourmet
mushroom blend» (which included cremini, shitake and
oyster), just to keep things interesting.
Filed Under: Appetizers, Breakfast, Gluten Free, Meat and poultry Tagged With: appetizer, boletes, chicken
of the woods, christmas, duck fat, holiday menu,
oyster mushrooms, porcini, roasted potatoes, side dish, wild
mushrooms
Everyone brings a dish to share so lunch is always a beloved mish - mash
of cultures — last year my mum's soya sauce duck with Chinese
mushrooms fought for space on the overloaded table with my Auntie R's traditional roast turkey, my sister in law's clove - studded ham, our friend's Malaysian lamb curry, king prawns,
oysters, my ex's German coleslaw and potato salad, noodles, smoked fish and quinoa salad brought by friends and my dad's famous lobster noodles.
I chose to saute up some shiitakes, criminis and
oyster mushrooms with about 3 tsp
of fresh thyme.
1 stalk lemon grass 2 — 3 birds eye chilli's 1 teaspoon
of fresh ginger 1 — 2 kaffir lime leaves 1 lime 1 tomato 2 — 3
oyster mushrooms (or any variety you have) 1/2 onion 1 can
of coconut milk 1 1/2 tablespoons
of fish sauce Juice
of half lime 100 grams
of chicken Spring onions & coriander
Ingredients - 12 oz beef eye
of round (cheap cut
of meat is fine since you're going to thinly slice it)- 1 2 - inch piece
of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups
of beef bone broth or beef stock (I used a mix
of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz
mushrooms, such as shiitake,
oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head
of boy choy, cut and washed
1 ounce dried porcini
mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini
mushrooms, sliced 14 ounces
oyster or hen
of the woods
mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
King
Oyster Mushroom «Calamari» I have been intrigued by Sarma's recipe for King
Oyster Mushroom «Calamari» since I first saw it on page 155
of Living Raw Food.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake
mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup
mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese
oyster sauce Green onions, diced for garnish
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or
oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
Elephant ear or
oyster mushrooms are fairly common edible
mushrooms that grow on the side
of trees.
I used a combination
of white
mushrooms, king
oyster mushrooms, and brown beech
mushrooms.
For the beef marinade: For the rest
of the dish: Thyme - Basted Pork Tenderloin with
Oyster Mushrooms Recipe - Dai Shinozuka.
And with the plethora
of foodie places catering for vegans, the world is quite literally your
oyster (
mushroom).
Chicken with
Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepp
Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan p
Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain
of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb
mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan p
mushrooms (we used 2 big portobellos and 3 big
oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepp
oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan p
mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
Try using
oyster, shiitake or button
mushrooms, or a combination
of all three.
Create a taco bar: Prepare two different
mushroom - meat blends - maybe
oyster mushrooms with chicken, and crimini
mushrooms with pork - then set out bowls
of sliced radishes, chopped white onion, sliced avocado, store - bought salsa, crumbled queso fresco, and lime wedges.
Do you think you could substitute heart
of palm for the
oyster mushrooms?
I can't seem to find the
oyster mushrooms at my store, and I know heart
of palm is sometimes used in recipes as «scallops»
Used frozen dough, and a mixture
of oyster, shitaki and porcini
mushrooms.
Refined and modern vegetable takes on comfort food classics take center stage on the menu, including: Buffalo Hen
of the Wood
mushrooms (in the style
of buffalo wings) with German purple sweet potato salad and house (dairy free) blue cheese; Ginger Rice Congee, a vegan version
of a Filipino rice pudding dish called Lugaw with sautéed shiitake and pink
oyster mushrooms, spinach and jasmine rice; Orzo Alfredo inspired by fettucine alfredo with broccoli purée and sun - dried tomato - chili paste; Fennel Tartine, caramelized fennel, cashew crème and orange supreme on Sullivan Street Pullman bread; and the P.S. Burger, a Beyond Meat patty on Sullivan Street pane di patate (potato roll) accompanied by house made queso and thousand island dressing.
6 - 7 cups vegetable stock, water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or
oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
My grocery has a basic selection
of mushrooms so I added
oyster, button, baby Bella, shittaki and a mix selection
of dried.
Oyster mushrooms have become one
of my favorite treats.
Some
of autumn's best produce come together in this very simple savoy cabbage salad with a creamy, salty and tangy cashew miso dressing, and caramelised king
oyster mushroom bits.
There are plenty
of tempting a la carte side dishes to complete the main course — among them, a richly satisfying wild
mushroom mix (hen
of the woods, shiitake and tree
oyster mushrooms, $ 12), and a flavorful and al dente lobster risotto ($ 12).
2 cloves
of garlic, minced 3 small shallots, thinly sliced 4 cups
of mushrooms (I used cremini, baby bella, shiitake,
oyster, enoki and beech), roughly chopped 4 stalks
of celery, thinly sliced 1 head
of broccoli, cut into bite - sized pieces 1.5 cups
of peas 2 cups
of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups
of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (o
mushroom soup (I used Imagine Creamy Portobello
Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (o
Mushroom Soup) 4 tbsp
of nutritional yeast 1 tsp
of salt 1/4 cup
of breadcrumbs vegan mozz to top (optional)
I stole a bite
of Christina's beet - cured salmon on a pretzel roll but was greedy with my Forager sandwich
of seared king
oyster mushroom, braised kale, and fried egg on a house - made roll.
Let's start with the breakfast sandwiches, specifically the Forager: seared king
oyster mushrooms, braised kale, fried egg, Swiss cheese, and black trumpet
mushroom mayo piled on one
of Bois's cloudlike kaiser rolls.
Dish upon steaming dish
of scallops with stir - fried vegetables, chicken with cashews and enormous Chinese
mushrooms in
oyster sauce filled our table.
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears
of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups
Mushrooms (button, king or
oyster), chopped
Sean Brock shows his influence in a dish
of chicken - fried
oysters with raw
oyster tzatziki; David Chang weighs in with the grilled pork blade steak with miso, cabbage and homemade sauerkraut, and Marco Canora with ricotta - stuffed gnocchi with crispy sunchokes,
mushroom butter and mint.
If
oyster mushrooms are unavailable, substitute white button
mushrooms, chanterelles, or a combination
of both.
You could use any combination
of mushrooms, but I love a mix
of oyster, shiitake and maitake
mushrooms.
This cooked - to - perfection poultry was served with roasted baby carrots, king
oyster mushrooms, small and aptly sweet caramelized cipollini onions, and pea tendrils — all served over a creamy salsify purée suitably spotlighting this root vegetable native to the Mediterranean region
of Europe
The Liquid Riot «Spore Uproar» blended burger features Hen
of the Wood, Pink
Oyster and Lion's Main
mushrooms and beef on a buttered and grilled brioche bun, topped with VT Creamery fresh goat cheese, a green tomato and poblano relish, and Liquid Riot Bierschnaps
mushroom pate, red - veined sorrel and pickled red onion.
He points to a clutch
of plump
oyster mushrooms halfway up an alder trunk.
Using high - speed videography and mathematical modeling
of spore dispersal in commercially grown
oyster and Shiitake
mushrooms, Dressaire, Roper, and their students found that the fungi created their wind by releasing water vapor.
Inside, a permanent roster
of local food purveyors and artisans resides beneath the building's swoonworthy vintage archways — among them, a local
oyster bar, butcher shop, gluten - free bakery, and a vendor specializing in quirky cultivated and wild edible
mushrooms.
1 pound assorted wild
mushrooms (
oysters, shiitakes, chanterelles, horn
of plenty, porcini), cleaned and trimmed, stem ends reserved
New research by the International Journal
of Food Sciences and Nutrition looked at certain
mushroom types (namely white button, shiitake,
oyster and king
oyster mushrooms) along with different cooking methods and found that when
mushrooms are exposed to short cooking times they retain more
of their vitamins and nutrients.
Just because something is good for you doesn't mean it necessarily has lots
of antioxidants (like
oyster mushrooms) and just because something has lots
of antioxidant power doesn't mean it's necessarily good for you (uric acid and preservatives like BHT come to mind).