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 hamloaf
The Lone Pine Cone.
Registered: 12/23/09
Posts: 8,214
Loc: Oklahoma City. 
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 Re: Hi, I Just Harvested Some Elm Oyster Mushrooms,  [Re: MonkeyKnifeFight]
#13018262 - 08/07/10 07:40 PM (2 years, 9 months ago) |
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Quote:
LaineRB said:
Really? I find Hypsizygus ulmarius to be superior to Oyster Mushrooms. I've never found them to have an odd taste that some have described here. Perhaps their flavor varies regionally, but here unless really old they are firm, have a superior texture(even the stems) and a meaty flavor. Nothing off putting about them at all.
Really.
They tasted like, well, ranch dressing, to me.
I don't like ranch.
I didn't like the way they smelled close to harvest as well.
HL
Quote:
MonkeyKnifeFight said:
I just cooked up some fresh oysters. Slicked them thick, threw them in a bowl with a tiny bit of oil and some Bragg's Liquid Aminos/soy sauce. Threw in some pepper and some basil and a pepper from my garden and stirred everything up so everything was mixed. Threw them in the oven on 375 or so until they browned up and dried out a bit. They are so tasty this is gonna be my new go to for oysters.
That sounds good man.
That and the spaghetti sauce.
Anything that won't make em taste like ranch.
HL
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 curenado
73rd Man
Registered: 04/01/03
Posts: 2,601
Loc: North Central Arkansas
Last seen: 2 years, 3 months
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: hamloaf]
#13019214 - 08/07/10 11:33 PM (2 years, 9 months ago) |
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You know what - I snatched these out of a school file and scanned 'em but didn't look too close - SO - should there be any recipe in these that suggest you eat a raw mushroom, lets just not.
edit: ahmmm! I got one! In the "strawberry-scallop (allergy) salad", seriously consider cooking the mushrooms. I doubt it will alter the recipe much.
Oyster Mushroom Recipes
Pleurotus Spp
Oyster Mushrooms and Trout
serves 4
4-6 ozTrout 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 sautee 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.
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Yours in the Natural State!
"The woods are lovely, dark and deep; but I have patches to keep, and jars to sterilize before I sleep...."
Edited by curenado (08/07/10 11:39 PM)
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curenado
73rd Man
Registered: 04/01/03
Posts: 2,601
Loc: North Central Arkansas
Last seen: 2 years, 3 months
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: curenado]
#13019326 - 08/07/10 11:59 PM (2 years, 9 months ago) |
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In so far as varying responces to the taste of foods, that is a matter of individual make up or literally "taste". Science finally figured out that when someone says "That tastes nasty!" it really wasn't always just because it was green or had a name like "squash".
Mushrooms provide excellent examples of this, which is why some people are "nasty!" and others are wondering what they are talking about. It is all or nothing. Same with the allergic part. Excellent examples (Yeeek!)
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Yours in the Natural State!
"The woods are lovely, dark and deep; but I have patches to keep, and jars to sterilize before I sleep...."
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LaineRB
Garden Heir
Registered: 05/18/05
Posts: 160
Loc: New Mexico
Last seen: 3 days, 15 hours
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: hamloaf]
#13023120 - 08/08/10 08:57 PM (2 years, 9 months ago) |
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Quote:
hamloaf said:
Quote:
LaineRB said:
Really? I find Hypsizygus ulmarius to be superior to Oyster Mushrooms. I've never found them to have an odd taste that some have described here. Perhaps their flavor varies regionally, but here unless really old they are firm, have a superior texture(even the stems) and a meaty flavor. Nothing off putting about them at all.
Really.
They tasted like, well, ranch dressing, to me.
I don't like ranch.
I didn't like the way they smelled close to harvest as well.
I am sorry they taste bad where you are from. Well they certainly don't here!
[
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hamloaf
The Lone Pine Cone.
Registered: 12/23/09
Posts: 8,214
Loc: Oklahoma City.
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: LaineRB]
#13023406 - 08/08/10 09:55 PM (2 years, 9 months ago) |
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What is this taste bad where I am from you keep talking about? I mean, I hear you
but
I am not sure how much I buy into it.
HL
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FractalXplora
Grainiack
Registered: 02/11/06
Posts: 2,353
Loc: UK 
Last seen: 1 day, 23 hours
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: hamloaf]
#13025187 - 08/09/10 06:59 AM (2 years, 9 months ago) |
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fry in bacon fat, add to bacon sandwich. done.
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hamloaf
The Lone Pine Cone.
Registered: 12/23/09
Posts: 8,214
Loc: Oklahoma City.
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: FractalXplora]
#13025637 - 08/09/10 11:15 AM (2 years, 9 months ago) |
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curenado, thanks for taking the time and going through the trouble find those recipies and make that following post. You are a good dude with 5  comin' your way and more. 
LaineRB, srsly I get what you're saying I just don't see the regional conection. Would seem to me more like a matter of personal taste(s) (which can be aquired).
Quote:
fry in bacon fat, add to bacon sandwich. done.
FractalXplora, you are a good dude
but
that sounds absolutely putrid. 
HL
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FractalXplora
Grainiack
Registered: 02/11/06
Posts: 2,353
Loc: UK
Last seen: 1 day, 23 hours
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: hamloaf]
#13026599 - 08/09/10 03:27 PM (2 years, 9 months ago) |
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Quote:
that sounds absolutely putrid.
Im from the UK man, we got no taste ....
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punkin
Friend of a Friend Who seems OK
Registered: 01/29/10
Posts: 361
Loc: Northern NSW Orstrayllya 
Last seen: 1 year, 3 months
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: FractalXplora]
#13026663 - 08/09/10 03:44 PM (2 years, 9 months ago) |
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Don't worry, bacon and mushrooms go together like pork and apple
Add some fried onions, garlic and torn basil and you have a rich mans breakfast
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Mephistophelian
Quasi Hob-Nobbery
Registered: 08/14/08
Posts: 2,509
Loc: Camp Crystal Lake
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: punkin]
#13026777 - 08/09/10 04:05 PM (2 years, 9 months ago) |
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Seriously you guys...I'm drooling a bit here. All this talk of fancy recipes and no bloody time to get cooking. Off topic but did those Brickcaps ever grow Punkin?
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LisonAlGaib
Registered: 05/15/10
Posts: 1,654
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: RogerRabbit]
#13026813 - 08/09/10 04:11 PM (2 years, 9 months ago) |
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Quote:
RogerRabbit said:
I like to saute oysters in a mix of butter and olive oil, and then add them to my spaghetti sauce. Cut the stems off and only eat the caps. The stems are tough and nasty.
RR
This is probably the best way to cook mushrooms, bro. I'd add fresh minced garlic to the mix though. Although deep-fried buttons are real good (remember Hemie's?), I once made mushroom crepes out of a mixture of white button, shitake, and portabellos. I mashed them together in a sour cream, butter and parm cheese mixture, and baked them in a fresh homemade crepes. Fucking good.
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LaineRB
Garden Heir
Registered: 05/18/05
Posts: 160
Loc: New Mexico
Last seen: 3 days, 15 hours
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: hamloaf]
#13027557 - 08/09/10 06:06 PM (2 years, 9 months ago) |
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Quote:
LaineRB, srsly I get what you're saying I just don't see the regional conection. Would seem to me more like a matter of personal taste(s) (which can be aquired).
HL
Perhaps, but I wouldn't touch ranch dressing to save my life and you describe H. Ulmarius as such. Guess we may never know,
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punkin
Friend of a Friend Who seems OK
Registered: 01/29/10
Posts: 361
Loc: Northern NSW Orstrayllya
Last seen: 1 year, 3 months
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Re: Hi, I Just Harvested Some Elm Oyster Mushrooms, [Re: Mephistophelian]
#13029833 - 08/10/10 02:07 AM (2 years, 9 months ago) |
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Quote:
Mephistophelian said:
Seriously you guys...I'm drooling a bit here. All this talk of fancy recipes and no bloody time to get cooking. Off topic but did those Brickcaps ever grow Punkin?
Bags seem to be stalling, mate. I did some more grain transfers into larger bags the other day, but they are painfully slow. The two bags i have, the myc seemed to be stong in one then fade a little. Maybe it's a gas exchange thing, but it's T3 spawn bags?
Might do one with a polyfill neck?
NotGivingUpPunkin
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