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Cooking oyster mushrooms
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............................................................... Sautéing is the most popular technique for cooking mushrooms. When mushrooms are sautéed in a hot skillet most of their liquid is released and evaporated. This results in a denser texture and more concentrated flavor than is developed in mushrooms cooked in liquid. Sautéing also browns the mushroom’s surface as it comes in direct contact with high heat. This browning adds to the rich, deep flavor of cooked mushrooms. To sauté oyster mushrooms, heat butter or oil in a skillet, add mushrooms and stir occasionally for about 5 minutes. Do not overcrowd the skillet because this will steam the mushrooms rather than brown them. Butter adds a distinctive flavor that is sweet and mild. But butter smokes more quickly than oil because of the low smoking point of the milk solids in butter. Oil, an all vegetable product, has a higher smoking point and can therefore be heated to higher temperatures without burning. For 8 ounces mushrooms (about 2-1/2 cups sliced): • Select a large (10 to 12-inch) heavy skillet. Make sure the mushrooms will not be overcrowded or they will steam. • Heat 1 tablespoon oil (or 1 tablespoon butter until it foams) over medium heat until hot enough to gently sizzle a mushroom slice. In order for the mushrooms to brown, the fat must be hot enough to sear (but not burn) the mushrooms. • Add mushrooms all at once; increase heat to medium-high since the cool mushrooms will reduce the temperature of the fat. Cook, stirring occasionally, until mushrooms are tender, liquid evaporates and they begin to brown, about 6 minutes. Sprinkle with a pinch of salt and coarsely black pepper. • Before adding mushrooms, Sauté about 1/2 cup chopped onion or slivered red bell pepper in the oil until edges begin to turn golden, about 5 minutes. • You can also add snipped fresh thyme, rosemary, marjoram or other fresh herbs(1/2 teaspoon dry). • After lightly browning mushrooms, add 1/2 cup red or white wine; bring to a boil; cook, stirring frequently, until wine is almost totally evaporated, about 5 minutes OR instead of wine, add 1 tablespoon soy sauce; bring to a boil, stirring constantly; cook until soy sauce is evaporated, about 2 minutes. • When mushrooms are almost done, stir in 1 teaspoon minced garlic or 2 tablespoons chopped marinated sun dried tomatoes. Heat and Mushrooms • If you’re attempting to Sauté mushrooms and they appear to be steaming in liquid (their natural juices) instead of browning, the heat is too low or the pan is too small. Transfer the mushrooms to a larger pan and/or make sure the heat is high enough for them to sizzle. • If, on the other hand, the mushrooms have quickly turned dark brown and hard, the heat is too high; turn it down to medium to give the mushrooms an opportunity to release their natural juices and rehydrate the dried out ones. To roast oyster mushrooms, place them in a shallow pan, toss with oil and roast at 450 F for about 10 to 20 minutes or until brown. Use ½ tablespoon of oil for each 4ozs of mushrooms. For 8 ounces mushrooms (about 2-1/2 cups halved or quartered): • Lightly brush an 11x17-inch shallow baking pan with oil or butter. The pan should be large enough to hold the mushrooms in a single layer. (If the pan is too large the mushrooms will dry out, too small and they will steam.) • Heat the oven to 450°F. Put mushrooms and 3 crushed garlic cloves in the pan. Sprinkle with salt, pepper and 1 to 2 tablespoons oil; toss to coat. • Roast, stirring occasionally, until mushrooms are browned and garlic is softened, about 20 minutes. Oven-Roasted Mushroom Variations Before roasting, add 2 cups mixed vegetables such as small peeled, parboiled pearl onions; peeled potatoes cut in 1/2-inch cubes; sliced peeled carrot; sweet red bell pepper chunks, and leeks in thick slices. TIP - When baking, broiling or grilling mushrooms, brush with olive oil first to prevent them from wrinkling. To braise oyster mushrooms, cook over a low heat in liquid (water, soy-sauce, etc.) with your own choice of seasonings. Oyster mushrooms absorb the flavours of the liquid and add their own distinct flavour to the dish. Braised mushrooms are cooked over low heat usually in a liquid and with seasoning vegetables. Braising involves a nice exchange of flavors. The mushrooms absorb the flavors of the liquid and vegetables they’re cooked with and contribute their own wonderful woodsy flavor to the final dish. For 8 ounces mushrooms (about 2-1/2 cups halved or quartered): • To braise mushrooms use a deep, 8 to 10-inch skillet with a tight-fitting lid. • Start out exactly as you would for Basic Mushroom Sauté. Add the mushrooms as in the Sauté and cook, stirring, just until lightly browned, about 3 minutes. • Add about 1/3 cup beef or chicken broth and about 1/4 cup each finely chopped onion and carrot; bring to a boil. Cover skillet and simmer until flavors are blended and mushrooms are tender, 3 to 5 minutes more. • For the braising liquid use wine, tomato juice or chopped canned tomatoes with juice. • For the seasoning vegetables use any combination of vegetables like onion, carrot, garlic, celery, tomato, leek or zucchini. Mushrooms cook extremely well in the microwave. Simply clean and cook as follows: Put eight ounces thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on HIGH (100% power) for two to three minutes stirring once. Mushrooms are very similar to meats and other vegetables. Virtually any and all seasonings go well with mushrooms. If serving as a side dish, use seasonings compatible with the main dish. Oyster mushrooms have a delicate flavor so just a hint of seasoning will give the desired effect. Examples of suitable seasonings include Thyme, ginger, 5-spice powder, lemon grass, hot peppers, star anise, green onions(scallions), soy sauce, hoisin sauce, oyster sauce, sesame oil, sake wine. Marinate whole, sliced or halved mushrooms in a favorite oil and vinegar dressing. Keep on hand to add to salad greens, vegetable side dishes, antipasto plates and deli sandwiches. • Spoon sliced, marinated mushrooms over a nest of freshly shredded vegetables for a crispy, garden fresh salad. Store in a freezer after briefly sautéing in butter. Sauté sliced mushrooms in vegetable oil, seasoning as desired with garlic, herbs, chili peppers or grated citrus peel. Cool, then keep refrigerated in covered container to add flavor to your favorite dishes all week. Oyster mushrooms dehydrate rapidly. When used dry, they can be added to a dish without rehydration.Oyster mushrooms can also be used raw in salads, appetizers and snacks. If sliced raw mushrooms are prepared in advance of serving, dip slices in lemon juice. If you prepare a dish that requires a long cooking time, add these mushrooms at the last stage of cooking. Once heated briefly in butter or oil, they add character to a light cream sauce poured over fillets of sole or chicken breasts. Use mushroom stems and trimmings for preparing stocks, stews, soups and sauces. |
