«Several students involved with the student farm have been growing
oyster mushrooms for sale in the past, but this grant allows them to take mushroom cultivation to a whole new level and collaborate with students and businesses across campus, while also continuing to do research on the best growing methods.»
I usually add sliced king
oyster mushrooms for a meaty texture.
So while your veggies are cooking for the creamy soup base, you can fry and season
some oyster mushrooms for a meaty, oyster - y texture.
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
Place the chopped king
oyster mushrooms into warm water
for about 20 minutes to soften.
I made the «shrimp cakes» subbing shiitake
for the
oyster mushrooms and celery seed
for the Bay seasonings.
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.
Hot Creamed Ham,
Oysters and
Mushrooms is the hot liquid dip - like soupy creation you never asked
for and never wanted.
Add fried
oyster mushrooms to that and that's my favorite meal
for life!
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
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
Thank you Sarma,
for putting your recipes in this lovely book
for us:) The hardest part about this recipe may be finding the king
oyster mushroom.
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
But if,
for whatever reason, you know you'll never make nor eat it, Shitake or
oyster mushrooms are an excellent alternative, as they have a slick somewhat chewy texture similar to clams.)
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).
King
oysters mushrooms as «scallops»
for example?
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
Trumpet
mushrooms, also known as King
Oyster mushrooms, have a texture similar to raw fish when cooked, making them perfect
for sushi rolls.
Do you think you could substitute heart of palm
for the
oyster mushrooms?
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)
I'm pretty familiar with the blue - gray
oyster mushrooms, so we asked
for a 1/2 pound.
Used as the foundation
for outrageous breakfast sandwiches like the Forager (with king
oyster mushrooms, braised kale, and a fried egg) or as the base
for decadent tartines (topped with, say, lobster knuckles) at dinner, these are loaves worth building a three - meals - a-day restaurant around — which is exactly what Kulp has done.
2 tablespoons vegan butter 8 ounces
oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water
for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley
We love this «foraging» recipe
for Oyster Mushroom & Baby Bok Choy Curry, used with permission by Book Publishing Co..
Inside, workers tend to fruiting maitake
mushrooms for medicinal teas, stuff plastic bags with
oyster mushroom spawn
for home - growing kits, or propagate fungal cultures in clean rooms equipped with airlocks and laminar - flow benches.
Oyster mushrooms,
for example, can digest the complex hydrocarbons in wood, so they can also be used to break down petroleum byproducts.
While developing the compost program, the researchers made an important discovery: coffee grounds are a great compost
for cultivating
mushrooms, particularly gourmet
mushrooms, such as
oyster, shiitake and reishi.
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).
This recipe
for Paleo Wild
Mushroom Stuffed Acorn Squash is made with acorn squash, olive oil, cranberries, walnuts, sage, baby bella
mushrooms, shiitake
mushrooms,
oyster mushrooms, onion, pipettes, garlic, sea salt and black pepper and is sweet and savory and perfect as a Thanksgiving side!
It's my go to dressing and I use it as a dip
for vegan nuggets, veggies, or oven - fried
oyster mushrooms.
Add
oyster, Bunapi and enoki
mushrooms and saute
for 2 minutes, until softened.
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And now I am off to find a good recipe
for oyster and shiitake
mushrooms... Anyone have a good recipe to share?