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OfflineMyc0Maniac
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Registered: 05/12/05
Posts: 163
Last seen: 17 years, 7 months
Blue oyster
    #5586644 - 05/03/06 04:53 PM (17 years, 8 months ago)

Does anyone have any recipes for blue oyster mushrooms?


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InvisibleBioBunny
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Registered: 03/02/06
Posts: 51
Re: Blue oyster [Re: Myc0Maniac]
    #5586868 - 05/03/06 05:42 PM (17 years, 8 months ago)

Here's a link I found with a recipe:
http://somethinginseason.blogspot.com/2005/10/fumble-and-recovery-blue-oyster.html

"Yesterday, I bought these elegant blue oyster mushrooms at the Farmers Market. So fragile, so delicate, so promising. Unlike shiitake mushrooms that can take the heat and hold their own with vigorous stir-frying, these mushrooms need to be coddled. I found this out because I botched them last night. More like lost them. We had friends over for dinner, and in the mad last minute rush I sauteed the mushrooms at the same time as the greens. They simply disappeared in flavor and appearance.

Tonight, I recovered from the fumble. I first sauteed the kale with a diced tomato (from our garden no less) and tossed them on a plate. Then, I carefully cleaned, sliced, and. . .

-In 1 Tbsp. of olive oil saute 1/2 clove minced garlic until beginning to brown. Add mushrooms. Stir once, and add 1 Tbsp. soy sauce and 1 Tbsp. tawny port. Stir once again. Add a pinch of thyme. And by the time you stir a third time, your mushrooms are probably done. Place on top of greens or other dish that needs a bit more taste.

. . . I like to use soy sauce because you can add it very quickly to the mushrooms. Unlike salt, which needs to be somehow dissolved onto or into your food. When soy sauce hits a hot pan it already gives you a nice weight to the flavor.
. . . I also like to use port with mushrooms. Port is sweet, fruity, tannic, and volatile. The alcohol brings something out of the mushrooms that nothing else does--before it evaporates. I'm crazy. I use the same port that I drink. This is an unusual splurge for me. But in a sense the port concentrates with the mushroom. Good port concentrates into good concentrate. Cheap port will concentrate to make your whole dish taste well... never mind. I actually use ten-year old port to cook. Call me a nut. But then no one has called my mushrooms with a dash of port a bad name.
. . . I used such a ridiculously easy recipe for the kale and tomatoes that I'll have to wait for another night to share it after expounding on the quality of port."


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