6 tbsp. Butter
1 medium Onion, finely chopped
1 clove Garlic, finely chopped
3 oz. Self-rising flour
2 oz. dried Porcini mushrooms, soaked in 1/2 cup lukewarm water and chopped finely (retain water)
1 cup Milk
1 to taste Salt and Pepper
6 oz. Oyster Mushrooms, roughly chopped
3 large Egg Yolks
4 large Egg Whites
Preheat oven to 350°F. Warm a souffle dish and butter well. Melt 2/3 of the butter in a saucepan, add onion and garlic and saute until soft. Add flour and stir well, add dried mushrooms and water they soaked in, stir well and add milk and salt and pepper to taste. Cook Oyster mushrooms separately in remaining butter, saute until soft and add to the mixture; allow to cool. Mix in beaten egg yolk. Whisk egg whites until stiff and fold into mixture. Put mixture in well-buttered souffle dish and cook in preheated oven for 28 minutes. The middle should be quite soft. Serve immediately.
Yield: 4 Portions
1 lb. oyster mushrooms
Olive oil (for tossing)
Salt and pepper
2 t. champagne vinegar
4 t. Texas Olive Ranch olive oil
2 large handfuls of Boggy Creek Farm arugula
2 oz. Veldhuizen Gruyère cheese, shaved thin
Preheat oven to 400°. Slice oyster mushroom to create large, thin slices. Toss with some olive oil, salt and pepper and lay out on a metal baking sheet so that the slices are not overlapping. Roast in oven until brown and crisp, turning and tossing the mushrooms occasionally, about 20 minutes. Combine vinegar and olive oil in a bowl and season to taste. Add arugula, mushrooms and any accumulated oil or juices from roasting pan. Divide among 4 plates and scatter cheese on top.
Serves 4 as a first course
A robust soup for a cold night.
4 tablespoons butter
1/2 pound oyster mushrooms, coarsely chopped
1/2 cup minced onions
1 cup cubed peeled potatoes
2 cups milk, scalded
Salt and pepper to taste
Dash of ground mace
Dash of Tabasco sauce
Pinch of dried thyme
2 egg yolks
1/4 cup dry sherry
1 cup half and half
Bread cubes browned in butter and drained well
Minced fresh parsley
Melt 2 tablespoons of the butter in a large saucepan. Add the mushrooms and onions, and cook for 3 minutes or until tender. Remove with a slotted spoon and keep warm.
Add the remaining 2 tablespoons butter to the pan and slowly cook the potato cubes for 10 minutes or until tender. Gradually stir in the milk. Add the salt, pepper, mace, Tabasco, and thyme. Allow this to come to a boil, then remove the pan from the heat. In a mixing bowl, combine the egg yolks, sherry, and half and half and slowly blend the mixture into the chowder. Add the onions and mushrooms and heat almost, but not quite, to a boil. Taste to correct the flavoring.
Serve at once in soup plates. Float the bread cubes in the soup and sprinkle with parsley.
1/2 lb oyster mushrooms (and/or nebrodi mushrooms), any tough bottoms trimmed
1/8 c. capers , rinsed, drained and patted dry with a towel
1/4 c. panko breadcrumbs or other coarse breadcrumbs
3 cloves garlic, sliced
1/2 c. chopped parsley, loosely packed
1/2 c. coarsely grated parmesan or other sharp cheese
3 tbs. extra virgin olive oil
juice of 1/2 an orange (about 2 tbs)
juice of 1/2 a lemon (about 1 tbs)
1 tbs. balsamic vinegar
1 tsp. sesame oil
1 tsp. sugar
1/2 tsp salt
1/4 tsp pepper
special tools: a fine-mesh splatter guard if you have one
set a large pot of water to boil for the pasta
whisk marinade ingredients together in a medium bowl. using your hands, tear the oyster mushrooms lengthwise into 1 inch strips and place in the marinade. toss the mushrooms well ensuring they are fully coated in the marinade and set aside for 10 minutes.
in a large skillet, heat one tbs of oil over medium-high heat. when the oil is heated, add the breadcrumbs and stir well to coat. fry the bread crumbs for 30 seconds to 1 minute, or until they are lightly golden, and then transfer them to a bowl. wipe out skillet to remove any remaining breadcrumbs and return skillet to heat. add 3 tbsp of oil to skillet and allow the oil to get hot again. add capers to the oil and cover skillet with splatter guard, or stand back–even if the capers are fairly dry, the oil will splatter. after 1 1/2-2 minutes, the capers will have started to open up (you can see their light insides). using a slotted spoon or taking care to shake off oil into the skillet, transfer capers to a small bowl and set aside.
if your pasta water is boiling, salt the water and add pasta.
returning to your skillet, lower heat to medium and add garlic. sautee for one minute until the slices start to turn gold and then add mushrooms and marinade. the mushrooms will start to release some of the marinade they absorbed. let the liquid come to a boil, then lower heat slightly and simmer for 7-10 minutes, stirring occaionally, until the sauce has thickened and reduced by about half.
by now your pasta should be done. drain pasta and add to the skillet and toss there or transfer both pasta and sauce to a large serving bowl and toss well. add half the cheese and all of the parsley to the pasta and toss again. top with the remaining cheese, the breadcrumbs and the fried capers and serve immediately.
Diced Pumkin or Carrots
Salt and Pepper
- Heat some oil in a saucepan and add some garlic and diced pumpkin or carrots.
- Cook until soft.
- Add the coconut milk and vegetable stock and stir.
- Wash the rice and add to the pan with mushrooms and fresh parsley.
- Season with salt and pepper.
- Bring to the boil.
- Cover and simmer for 20mins.
- or until the rice is cooked and the liquid has been absorbed.