Cooking With Your Shrooms

Once sauteed, you can add your mushrooms to any recipe you want.  The sky's the limit!  They can go in omelettes, in vegan/vegetarian dishes, with chicken, fish, seafoods, over burgers or steaks, in all sorts of pasta sauces, rice dishes, over salads, etc.  

For milder flavors, pick the mushrooms when they are smaller.  Aim for Pearl or Pink Oysters for the mildest mushroom flavor.  They will be more light and nutty flavored at that stage.

For stronger mushroom flavors needed for pasta sauces or over burgers, allow your mushrooms to get slightly larger and more mature.  Mature Pearl Oysters and Grey Oysters work best for these dishes.

I'm using Pink Oyster mushrooms for this example, but you'll do the same with any of the Oyster mushrooms.  Twist or cut your cluster from the kit.  *Then use your fingers to tear the mushroom into smaller bite sized pieces.

*Chef tip!  Tearing releases the flavor of the mushroom better.
These are my Pink Oyster mushrooms torn into bite sized pieces, all ready to go.
 

Sautee the mushrooms with butter, or your favorite oil.  Keep stirring and adding your oil/butter as needed until they are sauteed. 

*Chef tip!  Sautee in butter or oils to help transport the flavor of the mushroom better throughout your recipes

Adding my eggs for my omelette.

Breakfast is served!  Freshly grown mushrooms make a yummy addition to any meal.

I've garnished mine with Boursin cheese, yummy no matter how you use them!

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