Enjoy the earthy aroma and texture of these blue oyster mushrooms, combined with herbs and cream. These mushrooms make a delicious side dish, but they are also hearty enough to be the star of the meal.
Blue oyster mushrooms can be easily identified by their shelf-like appearance. The caps are fan-shaped with a smooth upper surface. They are soft with a slightly chewy texture. When cooked, they have a mild and nutty, seafood-like flavor. Discover more about the blue oyster mushroom – and how you can grow your own!
This recipe was adapted from North Spore’s famous mushroom recipe.
Servings: 4
Ingredients:
- One harvest of blue oyster mushrooms
- 2 tablespoons of extra virgin olive oil
- 1 medium onion, chopped
- 3 tablespoons chopped garlic
- 2 teaspoons of dried thyme
- 1 teaspoon of fresh rosemary
- Salt and pepper to taste
- 1/4 cup dry white wine (optional)
- Hot red pepper flakes (optional)
- 1/4 cup heavy cream (optional)
Instructions:
- Tear freshly harvested mushrooms into desirable pieces.
- Add olive oil to a large frying pan or Dutch oven on medium heat. Add chopped onion and sauté for about 3 minutes. Add mushrooms and continue to sautee until they have released all of their moisture content (about 10 minutes). Do not cover the pan with a lid.
- Add chopped garlic, thyme, rosemary, salt, and pepper to the pan. Sauté this aromatic mixture until the moisture in the pan has evaporated and mushrooms are brown (about 15 minutes).
- (Optional) Deglaze the pan with white wine for 5 minutes allowing the wine to cook off.
- (Optional) Add heavy cream and cook for 3 minutes until cream has reduced.
- Remove from heat, sprinkle with crushed red pepper flakes, if desired. Adjust salt if needed.
- Serve immediately or refrigerate for other favorite dishes.
Serving suggestion: These blue oyster mushrooms are delicious as a main entrée with a side of polenta.
This recipe was shared by OPL Naturalist and Home Chef Yvonne Dwyer.
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