APF Recipes


At Asia Pacific Farm, we love to eat mushrooms, all kinds of specialty mushrooms to be specific. We eat shiitake and oyster mushrooms everyday, along with other types of mushrooms that we grow for personal consumption/grown by demand. From Shiitake to various kinds of Oyster Mushrooms (Pearl white oyster, king oyster, etc.), to lion’s mane (pom-pom) and the use of Reishi and Cordyceps mushrooms in herbal teas, all of which have a unique taste, texture, aroma, and health benefits that we love and are enthusiastic to share with people who love food, love to eat, love to try new things, eat for health, or all of the above.

Having that said, below are some of our favorite dishes that our hard working staffs at APF would like to share. More recipes will be coming soon for your enjoyment, so visit this page often!

~APF Recipes~

Oyster Mushrooms Sautéd with Asparagus

Enoki Mushrooms Sautéd with Spinach

Shiitake Mushrooms with Shanghai Bok Choy

Grilled Shiitake Mushrooms in Lime Juice

Scallops with Oyster Mushrooms

Oyster Mushroom Omelet

Oyster Mushroom with Broiled Rock-Codfish

Tips on Cooking Oyster Mushrooms

Oyster mushrooms have a rich flavour that is reminiscent of their namesake, but don’t worry they do not taste fishy. You can chop them up and fry them in a little light oil and a little salt and add them to your favourite chowder or stew instead of shellfish (and no cholesterol). They are my sister’s favourite mushroom. She barbecues them in butter, salt and pepper in foil.

I personally like to break off the mushrooms at the bottom of their stems and shred them after lightly rinsing them off. Start at the large end and gently separate pieces off until you have many pieces shredded off right through the stems. Add a little oil to a frying pan (a good extra virgin olive oil is nice) and heat. Add mushrooms and sauté, adding salt to taste. The rinsed Oyster mushrooms can contain a lot of moisture and if they seem to be boiling rather than frying, drain off the liquid and reserve it and continue to fry. (You may then need a little more oil) when the shreds are limp they are done, they will be tender. Sometimes I continue to cook them until they turn a wonderful golden brown and they will become more chewy. (You need to see which you like better).

After the Oyster mushrooms are done to your liking you can remove them for your next use. It can be anything from mushroom burgers to beef bourginone. (They also make excellent omelets.)

My choice is to sauté them with asparagus. It’s a match made in heaven.

(Kindly provided by David from Asia Pacific Farm.)