Mushroom Recipes
Basic Oyster Mushroom Sauté Print E-mail
Sunday, 29 January 2012 18:03

Basic Oyster Mushroom Sauté

 

3 tablespoons olive oil

2 tablespoons butter

Heat in skillet until very hot.

1 pound Hantana Phoenix Oyster mushrooms, cut into 1 inch pieces

Add and cook about 10 minutes until most of liquid has evaporated.

3 garlic cloves, minced

1 shallot, finely chopped

1 teaspoon fresh thyme, chopped

Add and cook 2 minutes.

1/4 cup dry white wine

Add and cook until mushrooms are tender and most of wine has evaporated.

Remove from heat.

2 tablespoons fresh parsley, chopped

Add and stir to combine.

 

Sauté may be used on pizza or as an accompaniment to meat or grains.  For a special treat, spread crusty bread with roasted garlic and top with the mushroom sauté.

Mixture may be frozen and reheated for use at a later time.

Patty Grossmann 

 
Phoenix Oyster Mushroom Burgers Print E-mail
Sunday, 29 January 2012 17:54

 

1 tablespoon butter

 

Melt in skillet over medium heat.

1 pound Hantana phoenix oyster mushrooms, coarsely chopped

1/2 medium onion, chopped

3 cloves garlic, minced

Add to heated butter and sauté until liquid has evaporated and mushrooms are starting to brown.

Take off heat and let cool to room temperature.

When cool, transfer to the bowl of a food processor.

1/4 cup grated Parmesan cheese

4 tablespoons chopped parsley

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon salt

3/4 cup old-fashioned rolled oats

3 eggs

Add to mushrooms and pulse all until well combined and mushrooms are finely chopped watching carefully so they don’t turn to mush.

Transfer to a bowl, cover and refrigerate 12 to 24 hours to let flavors mellow.

1 tablespoon butter

1 tablespoon olive oil

Combine in skillet and heat until hot.

Spoon mushroom mix one large spoonful at a time, shaping mix into round patties with the spoon as you go.

Fry until brown on the bottom.

Flip and brown the other side.

Makes twelve 3 inch patties.

Patties may be cooked, frozen and reheated as desired.

Serve with your favorite burger additions – grilled buns, ketchup, mustard, lettuce etc.

Patty Grossmann 

Last Updated on Thursday, 23 February 2012 11:13
 
Phoenix Oyster Mushroom Breakfast Sausage Print E-mail
Sunday, 29 January 2012 15:16

  

1 tablespoon butter melted in skillet over medium heat.

1 pound Hantana phoenix oyster mushrooms, coarsely choppedoat

1/2 medium onion, chopped

3 cloves garlic, minced

Add to heated butter and sauté until liquid has evaporated and mushrooms are starting to brown.

Take off heat and let cool to room temperature.

When cool, transfer to the bowl of a food processor.

1 teaspoon dried or 1 tablespoon fresh sage

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried marjoram

1-1/2 teaspoon brown sugar

Pinch of crushed red pepper

3/4 cup old-fashioned rolled oats

3 eggs

Add to mushrooms and pulse all until well combined and mushrooms are finely chopped watching carefully so they don’t turn to mush.

Transfer to a bowl, cover and refrigerate 12 to 24 hours to let flavors mellow.

1 tablespoon butter

1 tablespoon olive oil

Combine in skillet and heat until hot.

Spoon mushroom mix one large spoonful at a time, shaping mix into round patties with the spoon as you go.

Fry until brown on the bottom.

Flip and brown the other side.

Makes twelve 3 inch patties.

Patties may be fried, frozen and reheated as desired.

Patty Grossmann


Last Updated on Sunday, 29 January 2012 17:58
 
White Bechamel Sauce with Hantana Phoenix Print E-mail
Wednesday, 16 March 2011 12:13

Bechamel-Sauce

(yields about 2.5 cups)

 

You will need:

about 10 oz. crop of Hantana Phoenix Oyster Mushrooms

4 tbsp butter or margarine

4 tbsp flour

2 cups milk

one clove fresh garlic

1/4 tsp curry

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cinnamon

 

Prep: Cut the mushrooms into whatever size you would like them to be. Sautee them in garlic. Set aside.

 

1. Melt butter in saucepan, don't let it burn- add flour gradually while stirring.

2. Warm the milk in separate pot, don't let it boil.

3. Add the milk to the butter/flour mixture while stirring vigorously. When the mixture comes to a boil, it will thicken.

4. Add the mushrooms and spices and simmer for 5-10 min. Salt and pepper to taste.

 

Lauren Mettler

Last Updated on Sunday, 29 January 2012 18:01