Lowers cholesterol, rich in vitamin B and D, and contains tons of valuable macromolecules like antioxidants, minerals, iron, potassium, and proteins, blue oyster makes a perfect addition to any diet.
User friendly recipe: shiitAKE STIR FRY BY THE DISH DAILY
- 1 pound Shiitake Mushrooms
- 2 tablespoons Vegetable Oil
- 1 tablespoon Sesame Oil
- 2 cloves Garlic Minced
- 3 tablespoons Brown Sugar
- ¼ cup Tamari *or Soy Sauce
- 2 tablespoons Rice Wine Vinegar
- 2 teaspoons Chili Garlic Sauce*
- 1 teaspoon Cornstarch mixed with 1 tablespoon Water
- Heat the vegetable oil in a large saute pan. Throw all of your mushrooms into the pan. Don’t worry if the pan seems overcrowded; the mushrooms will reduce in size very quickly. Saute them for 5-7 minutes, or until they’ve released all of their juices and are beginning to turn golden.
- Take your mushrooms out of the pan and put them in a bowl.
- Heat your sesame oil in the same saute pan, and saute your garlic for 1 minute. Add your brown sugar and saute until it begins to get sticky and caramelized. Now add your soy sauce, mirin, hot chili sauce (*if using), and cornstarch slurry. Simmer until your sauce begins to get thick and glossy.
- Return the mushrooms to the pan and give everything a good stir. Continue to simmer until the sauce is thick and glossy and the mushrooms are heated through.
- Serve with rice and garnish with sesame seeds and chopped scallions.
CHEFFIN’ IT UP RECIPE: spinach & herb risotto w/ blue oyster mushrooms by kitchen treaty
- 10 ounces Blue Oyster Mushrooms
- 4 tablespoons Extra-Virgin Olive Oil (plus more for garnish)
- 4 cloves Garlic (chopped)
- Sea Salt
- 4 tablespoons Mirin (rice wine)
- 5 cups Light Vegetable Broth
- 1/2 Small Red Onion (thinly sliced)
- 3/4 cup Thinly Sliced Green Onions (white and green parts)
- 1 1/2 cups Arborio Rice
- 2/3 cup Dry White Wine
- 2 Packed Cups Chopped or Thinly Sliced Fresh Spinach
- 1/2 cup Chopped Fresh Flat-leaf Parsley
- A Pinch of Oregano
- 1/2 Lemon
- 1/3 cup Grated Parmigiano-Reggiano Cheese (plus more for the table)
- Freshly Ground Black Pepper
- Anathallo Acres Chicken Breast or Thighs*
- Clean the mushrooms and slice them lengthwise if large, or simply pull apart the clumps if small. Heat 2 tablespoons olive oil in a medium skillet and sizzle half the chopped garlic in it for about 15 seconds. Add the mushrooms and a big pinch of salt and toss the mushrooms over high heat for 4 to 5 minutes. Add the mirin and continue to stir and toss the mushrooms as the liquid cooks away and the mushrooms develop golden edges, 4 to 5 more minutes. Turn off the heat and leave the mushrooms in the warm pan until needed.
- Bring the vegetable broth to a simmer and keep it hot in a covered saucepan. Heat the remaining 2 tablespoons olive oil in a large nonstick saute pan and saute the red onion, remaining garlic, and green onions over high heat, stirring, until the onions begin to color, about 6 minutes. Add the rice to the onion mixture and stir it over medium heat for 2 to 3 minutes. Add the wine and keep stirring as it cooks away. Add the spinach, parsley, and oregano and gently lift and turn the rice and spinach together for 2-3 minutes, until the spinach wilts.
- Add a soup ladle of the hot broth to the rice and stir it in, keeping it just at a simmer. When the liquid is nearly absorbed, add another ladleful. Continue this way, adding broth a bit at a time and stirring constantly with a wooden spoon, until most of the broth is used and the rice is al dente, 20 to 25 minutes. A slightly creamy sauce will form around the rice kernels, which are no longer crunchy but still firm. Shortly before the risotto is ready, give the mushrooms another stir over medium heat – just a minute or so.
- When the rice has achieved the perfect tender-firm texture, squeeze in a few drops of lemon juice, stir in the last ladle of broth and the grated Parmesan cheese (if using), and taste. Correct the seasoning with another drop of lemon or a bit of pepper if needed.
- Spoon the risotto into shallow bowls. Drizzle a little olive oil on top of each serving and top with a spoonful of the sauteed mushrooms. Pass additional Parmesan cheese.
- *To make this as a chicken dish (dice some poached or roasted chicken – leftovers are welcome – and warm it gently in a bit of chicken broth, then stir it into individual portions before topping with the oyster mushrooms.)