Oyster recipes

In nature, oyster mushrooms are usually found on trees. Cultivated on sterilized straw, oysters are among the most successful of the specialty mushrooms, but are also the most perishable. Cultivated oyster mushrooms can range in texture and taste intensity and the color can range from white and yellow to gray, blue or brown.

Look for our fresh and dried mushrooms and spring greens from Forest Mushrooms in Minnesota and the Midwest at Lunds & ByerlysCoborn'sCashwiseCub Foods, Whole Foods Markets and Kowalski's Markets.

You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $50 orders. Visit our online shop here.

Oyster Mushrooms and Trout
Serves 4
4-6 oz yrout fillets
1 1/2 Tbsp olive oil
1 cup shallot, chopped
8 oz button mushrooms, sliced
4 oz oyster mushrooms, sliced
1/3 cup light soy sauce
1/3 cup dry sherry
1/3 cup water
black pepper (salt), to taste

In a large pan, heat oil and shallot over medium high heat. Cover, cook until shallot is tender. Add mushrooms. Continue cooking covered until mushrooms are soft. Add soy sauce, sherry, and water. Simmer until sauce thickens slightly. Remove from heat. Season with pepper and salt if desired. Set aside. Sauté trout, flesh side down over medium heat in lightly oiled pan 2-3 minutes. Turn and cook until trout is opaque (about 3 minutes). Serve with warm mushroom sauce.

Oyster Mushrooms, Shiitake, White Button and Hon Shimeji Ragout
Makes 4 cups
6 chopped shallots
3 cloves garlic, minced
3 Tbsp. butter
8 ounces of each of the above mushrooms
2 Tbsp. olive oil
1/4 cup chicken broth
1/2 cup white wine
1 Tbsp. fresh thyme, or 1 tsp. dried
Salt and pepper to taste
1/3 cup heavy cream
1 Tbsp. flour

Saute shallots and garlic in the butter until soft. Add mushrooms and olive oil. Cook for 10 minutes until soft and most liquid evaporates. Add wine, broth, thyme, salt and pepper and stir. In small bowl stir in cream and a flour until smooth. Add to mushrooms and cook until thickened.
This wonderful ragout is simple and delicious and can be used as a pasta topper, for crostini bread, or as a stuffer or topping for meats.

Wild Mushroom Salad
2 Tbsp. extra virgin olive oil
2 cloves minced garlic
dash of fresh chopped parsley
Salt and pepper
1/4 cup finely sliced shiitake and oyster mushrooms

In a hot skillet add all ingredients and sauté for 2-3 minutes. Serve on top of anything!

Strawberry-Scallop and Mushroom Salad
Serves 4
8 oz. sea scallops
2 cups fresh oyster mushrooms (or dried - rehydrated)
1/2 cup chopped red onion
1/2 cup vegetable oil
3 Tbsp. fresh lime juice
1 Tbsp. fresh tarragon or 1 1/2 tsp. dried
1 bunch water cress
1 1/2 cups fresh sliced strawberries

Place scallops in a single layer in a microwave-safe 1-quart baking dish and cover with a damp paper towel. Cook in the microwave until done, about 3 minutes or in the oven for 20-25 minutes. Remove and drain well. Add mushrooms and onion. Combine oil, lime juice and tarragon. Pour mixture over scallop combination. Cover and chill at least 20 minutes.
Trim watercress and add chilled scallop mixture with strawberries. Serve and enjoy.

Broccoli with Oyster Mushrooms
2 Tbsp. salad oil
1 lb. broccoli, cut into small florets
1 tsp. sugar
1/4 tsp. salt
1 Tbsp. water
1/2 lb. oyster mushrooms cut into quarter inch slices
2 green onions
1/4 tsp. ground nutmeg
roasted cashews

In frying pan add 1 Tbsp. oil and heat. Add broccoli, salt, sugar and stir-fry for a minute. Add water and cook until broccoli is tender crisp. Remove and set aside.
Add last Tbsp. oil to fry pan and heat. Add mushrooms, onions and nutmeg. Stir-fry until juice evaporates (a few minutes). Return broccoli to frying pan, mix and top with cashews.

Oyster Mushroom Soup
Makes 5 gallons
2 sticks of butter
4 or 5 large onions
2 lbs carrots
1 stalk celery
6 lbs oyster mushrooms
15 lbs potatoes

Peel and cook 15 lbs potatoes, mash to a creamy base. Add 4 pints of cream to taste and to thicken. Add vegetables and let simmer. Add salt, pepper and parsley.

Oyster Mushroom Stew
Serves 3 or 4
4-6 oz. of button mushrooms, trimmed
3 Tbsp. butter
4 cups milk
1/2 tsp. Worcestershire sauce
2 or 3 drops Tabasco
Salt and white pepper to taste

Melt butter in heavy 2-quart saucepan and heat until bubbling. Saute mushrooms only until golden, stir constantly, do not brown. Add milk and simmer, add seasonings, stir well and serve.

Oyster Mix
Serves 2-4
2 Tbsp. butter
2 Tbsp. shallots, finely chopped
2 cups snow peas, remove strings
2 cups cherry tomatoes cut in halves or quarters
1 tsp. soy sauce
2 cups whole oyster mushrooms, sauteed

Melt butter in wok or large skillet. Add shallots and cook until tender, stirring. Add snow peas, tomatoes and soy sauce. Stir-fry about 3 minutes, add oyster mushrooms, cover and simmer about 2 minutes. Serve with rice or cous cous.

Chicken (or fish) with Oyster Mushrooms
Serves 4
2 whole chicken breasts or 4 fish fillets
6 Tbsp. of butter
2 Tbsp. lemon juice
1 garlic clove, peeled and minced
1 medium onion, chopped
1 pound oyster mushrooms
1 cup white wine (dry)
1/2 cup cream

Top chicken or fish each with 1/2 Tbsp. butter and lemon juice, broil until done. Melt 4 Tbsp. butter in skillet. Add minced garlic and onion, saute about 5 minutes until tender. Add mushrooms and saute 5 minutes more. Add wine and cream, and reduce for about 5 minutes. Pour reduced sauce over chicken or fish. Season to taste.

Sourdough Bread Stuffed with Oyster Mushrooms
1 large onion, chopped
1/2 clove garlic
1/2 stick butter
1 lb oyster mushrooms
1/2 cup chopped fresh parsley
1/2 tsp. dried thyme
Salt and pepper
1/2 cup dry white wine
1 round loaf of sourdough bread
Olive oil
4 strips bacon

Preheat oven to 400º. Melt butter and saute onion and garlic for 15 minutes until tender. Add mushrooms, parsley, thyme, salt and pepper and saute for 5 minutes. Add wine and reduce 10 minutes.
Cut a 4-5 inch hole in the top of a round loaf of sourdough, save the "lid". Hollow it out, leaving a shell 1 1/2 inches at least. Fill with mushroom mixture and cover with lid. Rub the loaf with olive oil and bake for 20 minutes. Serve immediately in wedges.

Oyster Mushroom and Cheese Casserole
3 cups chopped
2 cups bread cubes, fresh
1 cup grated cheese, Colby
4 Tbsp. butter or margarine
1 Tbsp. minced onion
Salt and Pepper to taste

In a well buttered casserole dish, place a layer of mushrooms, then a layer of bread crumbs and a layer of cheese, dot all with butter. Repeat these layers ending with a layer of cheese. Cover and bake for about 20 minutes in 375 F oven. Uncover to brown.

Pork with Oyster Mushrooms
Serves 2
12 oz. pork fillet
1 large red onion
12 oz. Oyster Mushrooms
6 oz. cream
Salt and pepper to taste
Olive oil for frying

Slice pork, onions and mushrooms into thin strips. Saute pork until just cooked, add onions and mushrooms and fry until cooked through. Season, then add cream, reduce and serve.

Oyster Mushroom Fettuccini
Serves 6
6 oz. Oyster mushrooms, or a variety of mushrooms
1 pkg. Fettuccini
3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
1/2 cup pine nuts
1 pkg. (3 oz.) sun dried tomatoes, softened and minced

Cook fettuccini according to package instructions. In medium sauce pan, heat oil and saute remaining ingredients for 2-3 minutes. Toss with hot, cooked fettuccini.