Breaking the Stigma of Cooking with Specialty Mushrooms
Despite the illustrious history of specialty mushrooms in fine dining establishments around the world (Shiitake and Oyster, in
particular), an important thing to keep in mind
when cooking with specialty mushrooms is realizing that there is absolutely nothing "special" about it. Undoubtedly, Shiitake,
Oyster and many other specialty mushrooms have great health benefits associated with consuming them, but when it comes down to
your usual supper entrées, there aren't any special considerations required to using them. If you want to add some Shiitake to
your Cream of Mushroom soup, then go right ahead. If you want to add some Oyster mushrooms to your spaghetti sauce, by all means!
Specialty Mushrooms are there for you to use; your way, for your taste. Enjoy!
For those looking for ways to use specialty mushrooms, here are some recipes currently available on our site. Our list is growing
steadily, so click on the recipe that interests you and it will open in a new window:
Tip 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 saut?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 the 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 saut?them with asparagus. It's a match
made in heaven.
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