Posts Tagged ‘Oyster mushrooms’

Soba Noodles with Sautéed Oyster Mushrooms

The sauce is a mixture of soy sauce, tart ponzu and a bit of chili oil. The results are a flavorful bowl of noodles and sautéed mushrooms that will leave you totally full but still feeling super sprightly.

Serves 2-3

Ingredients

2 teaspoons sesame oil
1 cup oyster mushrooms, sliced
3 green onions, sliced, plus more for garnish
2 garlic cloves, minced
3 tablespoons low-sodium soy sauce
1 tablespoon ponzu
1 teaspoon chili oil
8 ounces soba noodles
2 teaspoons sesame seeds

Directions

Bring a medium pot with salted water to a light boil; cover and and allow to boil until you’re ready to add the noodles. In a medium sauté pan, set over medium heat, warm the sesame oil. When the oil is hot, add the oyster mushrooms, green onions, garlic cloves and mix. Pour in the soy sauce, ponzu, chili oil and tablespoon of water. Turn the heat to low so the mixture can sauté while you cook the soba noodles.

Meanwhile, add the soba noodles to the boiling water and cook for 2 to 3 minutes, or per the package’s instructions. When the soba noodles are ready, drain and immediately place in the sauté pan with the mushrooms. Give it a good mix, being sure the noodles are coated in the soy sauce mixture. Divide amongst bowls and garnish with a sprinkling of sesame seeds and additional slices of green onion.

Oyster Mushroom and Lentil Soup

Adrianna from A Cozy Kitchen shares a recipe for Oyster Mushroom Lentil Soup that is perfect for using up all of your pantry ingredients.

Serves: 4

Ingredients

2 Tablespoons olive oil
1 shallot, minced
2 carrots, diced
2 celery stalks, thinly sliced
2 garlic cloves, minced
1/2 pound oyster mushrooms (about 14-16), sliced
1 pound lentils, picked and rinsed
1/2 teaspoon ground ras al hanout OR 1 Tbsp. ground cumin +2 tsps. of ground coriander
1/2 teaspoon dried fresh thyme
1 (14-ounce) can diced tomatoes
2 1/2 quarts chicken or veggie broth
Salt
1/2 lemon

Directions

In a medium pot, heat the olive oil over medium heat. When the oil is warm, add the shallot, carrots and celery; cook until the shallot becomes translucent and the carrots and celery have softened, about 3-5 minutes. Mix in the garlic cloves, oyster mushrooms, lentils, ras al hanout and dried thyme. Cook for about a minute, just enough time for the lentils to lightly toast.

Pour in the diced tomatoes and chicken (or veggie broth, if using) and bring the soup to a simmer. Place a lid on the pot and cook the soup on medium-low for 30 minutes, until the lentils are tender. Salt to taste (I added about 1 teaspoon).

Divide the soup between bowls. Garnish each soup with a squeeze of lemon, a sprinkling of Italian parsley and serve with a side of crusty bread, if you like.

Wild Mushroom Hash and Eggs

Servings: 4

Ingredients

2 Tbsp. bacon fat drippings
1 ½ cups oyster mushrooms, cleaned and sliced
1 ½ cups shiitake mushrooms, cleaned, stemmed and sliced
1 ½ cups baby portabella mushrooms, cleaned, stems removed and sliced
1 cup button mushrooms, cleaned and sliced
1 large shallot, peeled and minced
4 Tbsp. unsalted butter, room temperature
12 oz. honey gold potatoes (creamer sized Yukon gold potato), washed and quartered
Salt and pepper to taste
2 sprigs fresh thyme, stemmed and bruised
4 Tbsp. fresh Italian leaf parsley, washed, dried and chopped
8 large eggs
½ cup cooked crispy bacon, diced

Directions

Melt bacon fat in a 12” skillet over medium-high heat. Add all mushrooms to the pan with a little bit of salt, and cook until most of the moisture has been cooked out, about 7-10 minutes. Add shallots to the pan of mushrooms and cook until soft, about 3 minutes. Remove mixture from pan and set aside to prepare potatoes.

Melt 2 tablespoons of butter in the now empty mushroom pan over medium heat. Add the potatoes, salt and pepper and cook until golden brown and tender, about 8-12 minutes. Return the mushroom mixture back to pan with the potatoes. Add herbs and stir to incorporate.Lightly pat down the whole mixture into a single layer and allow to cook until a light crust forms, about 3-5 minutes. Remove mushroom pan from heat, and place at the back of the stove.

In a 12” non-stick skillet, melt the last 2 tablespoons of butter and crack open the eggs into a single layer on the bottom of the pan. Season with salt and pepper and cook until desired doneness (a runny yolk will be amazing for this recipe). Place 2 fried eggs on top of a portion of the hash and top with 2 tablespoons of chopped bacon and a pinch of leftover parsley.

Makes 4 servings.

Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa

These Jamaican jerk wraps with papaya salsa are a meal for the whole family to enjoy.

Yield: 24 wraps

Serving size: 1 lettuce leaf with ½ cup filling

Ingredients

1 large head Boston lettuce
1 small onion, cut into ½-inch dice (divided)
1/2 jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 lime, juiced
1 tablespoon low sodium soy sauce
7 1/2 teaspoons olive oil (divided)
1 tablespoon maple syrup
2 teaspoons dried leaf thyme
1 1/2 teaspoons ground allspice
1/4 teaspoon cayenne pepper
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
12 ounces oyster mushrooms, cut into bite-sized pieces
4 ounces button mushrooms, halved

Papaya Salsa

1 large papayas, peeled, seeded and coarsely chopped
1 tablespoons chopped red onion
1 tablespoon chopped red bell pepper
1 tablespoon chopped green bell pepper
1/2 jalapeno pepper, seeded and finely chopped
1 teaspoon chopped fresh cilantro
1 teaspoon fresh lime juice
2 teaspoons fresh orange juice
1/4 teaspoon dry red pepper flakes

Place ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

Directions

1.  Remove 6 large lettuce leaves and set aside.  Coarsely chop enough of the remaining lettuce to make 1 1/2 cups; set aside.

2.  Place half the diced onion, half of the jalapeno, ginger, lime juice, soy sauce, 1 tablespoon olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon in a blender.  Puree until well combined. Set aside.

3. Heat remaining 4 1/2 teaspoons olive oil in a large skillet over medium high heat.  Add mushrooms, remaining onion and jalapeño; cook 2 – 3 minutes, turning often with a spatula.  Stir in the onion and pepper puree and cook for 1 to 2 minutes or until fragrant.

4.  Arrange lettuce leaves on large serving platter.  Top each with about 1/4 cup mixed greens, 1 tablespoon papaya salsa (recipe follows) and about 1/4 cup mushroom filling.

Nutrition Facts

(1 wrap with ½ cup filling): Calories: 178; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 119mg; Protein: 4g; Carbohydrates: 29g; Dietary Fiber: 6g

Foodservice portion

Mushroom Orzo with Parsley, Lemon Zest and Olive Oil

This zesty vegetarian mushroom orzo is a crowd pleasing dish that’s low in sodium.

Yield: 6 servings

Serving size: 1 cup

Ingredients

1 1/3 cups whole wheat or high protein orzo
2 tablespoons olive oil (divided)
8 ounces button mushrooms, halved or quartered if very large
3 to 4 ounces oyster mushrooms, roughly chopped
3 to 4 ounces enoki, root trimmed and separated
2 cloves garlic, finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon red pepper flakes
fresh parsley, coarsely chopped
1/4 cup grated Parmesan cheese

Directions

1. Cook orzo as package directs, drain and place in a large bow; cover to keep warm.

2. Meanwhile, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat.  Add button mushrooms, oyster mushrooms garlic, salt and pepper.  Cook, stirring occasionally, 5 to 8 minutes or until tender.  Gently toss in enoki mushrooms and cook 30 seconds longer.  Mix into warm orzo. Let rest 5 minutes.

3. Toss with last 4 teaspoons olive oil and remaining ingredients.  Serve warm.

Nutrition Facts

1 cup serving: Calories: 399; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 4g; Sodium: 336mg; Protein: 16g; Carbohydrates: 65g; Dietary Fiber: 5g

Foodservice portion

Mushroom and Chicken Quinoa with Chiles

This chicken and mushroom recipe is low in sodium and easy to make for any family dinner.

Yield: 4 servings

Serving size: 1 cup

Ingredients

3/4 cups quinoa
Cooking spray
8 ounces boneless, skinless chicken breast
3 tablespoons olive oil (divided)
2 cloves garlic, finely chopped
1 oyster mushrooms, roughly chopped
1 small red onion, cut into 1/2-inch dice
1/2 small red jalapeño, seeded and finely chopped
1 small red pepper, seeded and cut into 1/2-inch dice
2 tablespoons fresh parsley, chopped
2 fresh scallions, chopped
1/8 teaspoon red pepper flakes
1/ teaspoon sea salt
dash freshly ground black pepper
1/4 cup fresh lemon juice
2 teaspons balsamic vinegar
5 tablespoons Cotija cheese, crumbled

Directions

1.  Combine quinoa in a medium sauce pan with 1 1/2 cups of water; simmer 10 to 15 minutes. Remove cooked quinoa large bowl; loosely cover to keep warm.

2.  Meanwhile, heat a small skillet over medium heat; spray with cooking spray and add chicken.  Cook 10 to 12 mintues, or until cooked through, turning once through..  Remove and set aside until cool enough to handle.  Cut into 1-inch pieces.

3. Increase oven temperature to 450 degrees. In a large bowl toss together 1 tablespoon olive oil, garlic, mushrooms, onion, peppers, parsley, scallions and red pepper flakes.  Place mix on rimmed baking sheet and cook until vegetables are tender, about 10 minutes stirring once.

4. Toss cooked vegetables with warm quinoa; season with salt and pepper.  Drizzle mixture with lemon juice, balsamic vinegar and remaining 2 tablespoons olive oil.  Toss until evenly mixed.

5.  Add diced chicken and cheese; toss again. Serve warm.

 

Nutritional Information

1 cup serving : Calories: 339; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 36g; Sodium: 45mg; Protein: 18g; Carbohydrates: 28g; Dietary Fiber: 5g

Foodservice Portion

Mushroom Orzo with Parsley, Lemon Zest and Olive Oil (Foodservice portion)

This zesty vegetarian mushroom orzo is a crowd pleasing dish that’s low in sodium.

Yield: 24 servings

Serving Size: 1 cup

Ingredients

  • 8 cups whole wheat Barilla Plus orzo
  • 3/4 cup olive oil (divided)
  • 6 pounds enoki, oyster and button mushrooms, halved or quartered (depending on size)
  • 6 cloves garlic, finely chopped
  • 3 teaspoons sea salt (divided)
  • ¾ teaspoon freshly ground black pepper (divided)
  • 5 lemons, zested and juiced
  • 3 teaspoons red pepper flakes
  • 4 cups fresh parsley, coarsely chopped
  • 1 1/2  cups grated Parmesan cheese

Directions

1. Bring 5 quarts of water to boil in a large saucepot. Add orzo; cook 10 – 11 minutes or until firm.  Drain and place in a 2-gallon bowl; partially cover and keep warm.

2. In another bowl, toss together 1/4 cup olive oil, mushrooms and garlic. Season with 1 teaspoon salt and ½ teaspoon pepper. Warm a large sauté pan over medium heat; add mushroom mixture and lightly sauté until tender. Mix into warm orzo. Let rest 5 minutes.

3. Gently stir in remaining ingredients including reserved 1/2 cup olive oil. Season to taste with remaining salt and pepper. Serve warm.

Nutrition Facts

1 Serving: Calories: 399; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 4g; Sodium: 336mg; Protein: 16g; Carbohydrates: 65g; Dietary Fiber: 5g

Family portion

Mushroom and Chicken Quinoa with Chiles (Foodservice portion)

This chicken and mushroom recipe is low in sodium and easy to make for any family dinner.

Yield: 24 servings

Serving size: 1 cup

Ingredients

  • 4 cups quinoa
  • Cooking spray
  • 2 pounds boneless, skinless chicken breast
  • 1 1/4 cups olive oil (divided)
  • 8 cloves garlic, finely chopped
  • 4 pounds oyster mushrooms, halved
  • 2 large red onions, cut into ½-inch dice
  • 1 small red chili pepper, seeded and cut into ½-inch dice
  • 2 large green bell peppers, seeded and cut into ½-inch dice
  • 2 large red bell peppers, seeded and cut into ½-inch dice
  • 1 cup fresh parsley, chopped
  • 1 cup fresh scallions, chopped
  • 1 teaspoon red pepper flakes
  • 3 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 1/2 cups fresh lemon juice
  • 1/4 cup balsamic vinegar
  • 2 cups Cotija cheese, crumbled

Directions

1. Rinse quinoa thoroughly.  Place in a large stockpot with 8 cups of water; simmer 15 – 20 minutes. Remove cooked quinoa to a 2-gallon bowl; partially cover and keep warm.

2. Heat oven to 350 degrees. Generously coat a hotel pan with nonstick spray; lay out chicken breasts and roast for 12 – 15 minutes. Remove from oven and set aside until cooled. Once cooled, cut into 1-inch pieces.

3. Increase oven temperature to 450 degrees. In a large bowl toss together 1/4 cup olive oil, garlic, mushrooms, onion, peppers, parsley, scallions and red pepper flakes.  Place mix on sheet pan and cook until vegetables are tender, about 10 minutes.  Stir after 5 minutes.

4. Stir cooked vegetables into warm quinoa; season with salt and pepper. Drizzle mixture with lemon juice, balsamic vinegar and remaining 1 cup olive oil. Toss until evenly mixed.

5. Stir in diced chicken and cheese; toss again. Serve warm.

Nutrition Facts

1 Serving : Calories: 339; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 36g; Sodium: 45mg; Protein: 18g; Carbohydrates: 28g; Dietary Fiber: 5g

Family portion

Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa (Foodservice portion)

These Jamaican jerk wraps with papaya salsa are a meal for the whole family to enjoy.

Yield: 24 wraps

Serving Size: 1 lettuce leaf with 1/2 cup filling

Ingredients

  • 2 medium onions, cut into ½-inch dice (divided)
  • 1 Scotch bonnet pepper or 2 jalapeno peppers, seeded and cut into ½-inch dice (divided)
  • 4 tablespoons fresh ginger, grated
  • 5 limes, juiced
  • 1/4 cup low sodium soy sauce
  • 2/3 cup olive oil (divided)
  • 1/4 cup maple syrup
  • 2 tablespoons dried leaf thyme
  • 5 teaspoons allspice
  • 1 teaspoons cayenne pepper
  • 3 teaspoons nutmeg
  • 1 1/2 teaspoons cinnamon
  • 3 pounds oyster mushrooms, halved
  • 2 pounds button mushrooms, halved
  • 6 cups mixed greens, coarsely chopped
  • 24 large Boston lettuce leaves (about 4 full heads, cleaned)

Papaya Salsa

  • 5 large papayas, peeled, seeded and coarsely chopped
  • 1 small red onion, cut into ½-inch dice
  • 1 large red bell pepper, seeded and cut into ½-inch dice
  • 1 large green bell pepper, seeded and cut into ½-inch dice
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/3 cup fresh cilantro, coarsely chopped
  • 3 limes, juiced
  • 1 orange, juiced
  • 2 teaspoons red pepper flakes

Directions

1. Place all papaya salsa ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

2. Place half the diced onion and half Scotch bonnet or jalapeno in the bowl of a food processor. Add ginger, lime juice, soy sauce, 1/3 cup of olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon.  Puree until well combined. Set aside.

3. Warm a grill or griddle to medium high heat.  Place mushrooms in a bowl; toss with remaining olive oil, onion and peppers. Turn half the mix onto the grill and cook 2 – 3 minutes, turning often with a spatula. Place cooked mixture in a large bowl; repeat process with remaining half.  Mix in the onion and pepper spice blend.

4. Lay out individual lettuce leaves on trays covered with paper towels.  Top each with about 1/4 cup mixed greens, 2 tablespoons papaya salsa and 1/4 cup mushroom filling.

Nutrition Facts

(1 wrap with ½ cup filling): Calories: 178; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 119mg; Protein: 4g; Carbohydrates: 29g; Dietary Fiber: 6g

Family portion

Mushroom Bruschetta

Serve sautéed mushrooms, shallots and garlic atop toasted baguette slices for an exciting go-to appetizer recipe.

Yield: 16-18 servings

Serving Size: 1 baguette slice with 1 tbsp. prepared bruschetta

Ingredients

1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove

Directions

Heat oven to broil.  Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden.  Remove and set aside.

Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned; about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.

Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

Nutrition Facts:

Calories: 70; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 120mg; Protein: 2g; Total Carbohydrate: 12g; Dietary Fiber: 1g

Mushroom Ceviche

Yield: Serves 4

Ingredients

2 pc Medium white button mushrooms
2 pc Medium crimini mushrooms
2 pc Medium oyster mushrooms
2 pc Medium shiitake mushrooms
2 pc Medium beech mushrooms
1 oz Wood ear mushrooms
1 oz Enoki mushrooms
6 Tbsp Diced red onion
2 Tbsp Chopped cilantro

Spicy Garlic Ceviche Sauce

¾ cup Lemon juice
1 Tbsp  Soy sauce
2 Tbsp  Yuzu Juice
½tsp Minced garlic
½ tsp Salt
1 tsp Ginger juice
1Tbsp Sriracha

Directions

Saute white and crimini mushrooms with garlic oil, mix together with wood year, red onion and cilantro. Toss with spicy garlic ceviche sauce.

Polenta with Mushroom Medley

Yield: 4 portions

Preparation time: 10 minutes

Cook time: about 10 minutes

Ingredients

8 slices ready-to-serve polenta (from a 24-ounce refrigerated package)
1/4 cup olive oil
1 pound (about 6 cups) fresh mushroom mixture including: small shiitakes, criminis, oysters, and whites
8 ounces (small loaf) Italian bread
1 jar (7 ounces) roasted red peppers
3 tablespoons prepared pesto
1 cup spinach, arugula or lettuce leaves
4 ounces thinly sliced mozzarella cheese

Directions

Preheat grill or broiler until hot. Lightly brush Olive Oil on both sides of sliced polenta.  Place on a grill rack or broiler pan; grill or boil until golden, about 4 minutes, turning once; remove and keep warm.

Trim mushrooms stems, and slice mushrooms.  In a medium skillet, over medium heat, heat remaining oil.  Add mushrooms; cook and stir until lightly browned, about 2 minutes.  Add wine and rosemary, simmer until reduced by half, about 3 minutes.  Stir in salt and pepper.

Place 2 polenta slices on each plate; top with the mushroom mixture, dividing evenly.  Serve immediately.