Storing: Store mushrooms in their original packaging and keep in the refrigerator. Do not frozen ! Always keep mushrooms refrigerated in a paper bag. Storing in air-tight containers or plastic bags will cause condensation and speed spoilage.
Cleaning: Oyster mushrooms should not be peeled or washed. Instead it is better to brush them off or scrape gently with a knife. They can also be wiped clean using a damp cloth. Check the gill spaces for insects – this should not be a problem with cultivated mushrooms. If it is necessary to clean with water, use a minimum amount since this mushroom is naturally quite moist. In this case, swish them in cold water, drain immediately and gently press between a clean, dry cloth towel to remove excess liquid.
Preparing oyster mushrooms:
Cut off any tough lower stem, it is better to remove it and cook it first or to chop it up. Then tear into strips or chop into small pieces.
Cooking fresh oyster mushrooms:There are various ways of cooking fresh oyster mushrooms. They can be cooked in a saucepan with or, preferably, without fat. Always start on low heat in order to ‘sweat’ them. When their cooking water has evaporated, they can then be braised or sautéed or added to stews. If preparing a dish that requires a long cooking time, put them in at the last stage. Once heated briefly in oil, they add character to soups or casseroles. Dishes that can be enhanced by oyster mushrooms include light creamy sauces, risottos and omelettes.
To fry the mushrooms from the beginning, heat a little oil in a frying pan and cook over a high heat for 4 to 5 minutes. To grill, preheat the grill; brush the mushrooms with olive oil and cook for 5 to 10 minutes. Oyster mushrooms can also be roasted or poached.
Fresh oyster mushrooms perfect in any dish,try these easy ways to give your favorite family recipes a flavor boost with this Nature's hidden Treasure:
· Thinly slice to top off pizzas
· Sauté and add to (marinara or cream) pasta sauces
· Slice to include in omelets or frittatas
· Finely dice and mix into hamburgers or meatloaf
· Toss into stir-fry recipes
· Add to chili, rice or traditional mac & cheese
· Quarter and use in soups or casseroles
· Grill whole or as a kabob
· Top off steaks or sandwiches.