Oyster Mushroom Recipes

Ingredients 160g/ 6oz fettuccine or linguine 2 tbsp (30g) unsalted butter 1/2 tbsp olive oil 300g/ 10 oz Oyster mushrooms , sliced in strips or chunked 2 garlic cloves , finely chopped 1/2 cup (125 ml) white wine , dry (or rose, sub more broth) 1/2 cup (125ml) chicken broth/stock , low sodium (or veg) 3/4 cup (185ml) cream , heavy / thickened 1/3 cup (30g) parmesan , finely grated 1/2 tsp salt and pepper , each Instructions: Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain. Melt butter and heat oil in a large skillet over high heat. Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper. When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden. Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone. Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly. Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick, add a splash of reserved pasta cooking water. Garnish with parsley and serve immediately with extra parmesan!

Ingredients: Sauce 2 tablespoons water 2 tablespoons soy sauce 1 tablespoon vegetarian oyster sauce (or regular oyster sauce) 1 teaspoon sugar 1/4 teaspoon ground black pepper 1/2 teaspoon sesame oil Slurry 1 tablespoon cornstarch 2 tablespoons water Stir-Fry 1 lb baby bok choy , cut to large bite-size pieces Pinch of salt 2 1/2 tablespoons peanut oil 1/2 lbs oyster mushrooms , halved (or quartered if the size is too big) 4 dried Chinese chili peppers 2 garlic cloves , minced 1 thumb ginger , minced 2 green onions , sliced Instructions: 1. Mix the sauce ingredients in a small bowl and set aside. 2. Add the slurry ingredients in a small bowl and stir to mix well. 3. Heat 1/4 water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter. 4, Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no juice left in the pan. 5. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together. 6. Pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.