Featured Recipes by Blue Oyster Cultivation

Here are a few of our favorite recipes that you can use with our fresh or dried mushrooms. If you're not feeling adventurous just try a sautee for 4-5 minutes with a little olive oil or butter and garlic. Bon appetite!

Duxelles

This is a quick and easy recipe that works particularly well with oysters and shiitakes.

Ingredients:

• 2 cups chopped fresh mushrooms
• 1/2 cup chopped onion
• 3 Tbsp. butter or oil
• Dash of salt and sugar
• Drizzle of soy sauce, to taste
• Thyme, garlic or ginger, if desired

Directions:

Saute onion in butter or oil until transparent. Add mushrooms and cook until liquid evaporates and the mixture becomes thick. You should end up with about 1 cup of duxelles.

Use immediately or freeze. Cook with eggs, over meat, on pizza or toast.

Adobo Chicken

Ingredients:

• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 3/4 cup distilled white vinegar
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• 2 bay leaves
• 1/2 tablespoon black peppercorns
• 8 oz oyster mushrooms

Directions:

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer and add mushrooms. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes remove lid and cook until liquid has reduced to half.

Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Fettuccine with Oyster Mushrooms, Garlic and Arugula

Ingredients:

• 1/4 cup extra-virgin olive oil
• 12 cloves garlic
• 1/2 cup sweet red vermouth
• 8 ounces oyster mushrooms, trimmed
• 4 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 1 pound fettuccine
• 1 bunch arugula, stemmed, washed, spun dry, and chopped
• 1/4 cup freshly grated pecorino

Directions:

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a 10 to 12-inch saute pan, heat the olive oil over medium heat until almost smoking. Add the garlic and saute until lightly browned, 6 to 7 minutes. Remove from the heat and add the vermouth. Replace the pan on the burner, add the oyster mushrooms and butter, and bring to a boil. Boil until reduced by half. Season with salt and pepper. Remove from the heat and keep warm.

Drop the pasta into the boiling water and cook until tender. Drain.

Add the hot pasta to the mushrooms and stir gently over medium heat for 1 minute to coat the noodles. Add the arugula and toss for 30 seconds, or until wilted. Transfer to a warmed serving dish, sprinkle with cheese, and serve immediately.

Chanterelles a la Forestiere

Taken from The Mushroom Feast by Jane Grigson

Ingredients:

• 3 lb girolles or chanterelles
• 4 oz butter
• 4 oz lean smoked bacon, cut in strips
• 6 oz new potatoes
• Parsley, chopped
• Salt, black pepper

Directions:

Wash and trim the mushrooms. Cook them in a bare ounce of butter for 5 minutes, then drain off the liquid. Fry the bacon rapidly in the remaining butter for a few minutes until it begins to brown, then add the girolles and leave to simmer for 20 minutes. Meanwhile, cook the new potatoes and cut them into pieces roughly the size of the mushrooms.

Add to the pan of girolles and bacon and stir everything about so that the potatoes colour slightly in the juices -this should take 5 minutes. Season to taste and serve sprinkled with parsley.

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