Posts Tagged ‘oyster’

The Red Cow Blended Burger

Recipe courtesy of Chef Trevis Langley, Red Cow, Minneapolis and St. Paul, Minnesota

Servings: 6 Burger


Burger Patties:
1 lb white button mushrooms, sliced 8 oz assorted shiitake, crimini
and oyster mushrooms
1 tbsp canola oil
1 c dry marsala wine
3 lbs ground angus beef, 80/20 meat-to-fat ratio

Roasted Garlic Aioli:
1 c mayonnaise
1 tbsp puréed roasted garlic 1⁄2 c sour cream
1 tsp white vinegar
1⁄2 tsp kosher salt
1⁄4 tsp white pepper

Fried Shallots with Truffle Oil:
14 c canola oil for frying
4 large shallots, thinly sliced 2 c our
Pinch of salt and pepper
1 tbsp tru e oil

To serve:
6 large hamburger buns of choice softened butter
6 slices fontina cheese


Burger Patties:
In a braising pan over medium heat, cook mushrooms until juices are released. Continue to simmer until all moisture is evaporated. Add marsala and cook down until all liquid is gone. Transfer mushrooms to a bowl and place in refrigerator to cool. Once cooled, add mushrooms to food processor and pulse until nely chopped. In a medium bowl add mushrooms and ground beef, mix until well combined. Divide into six 8-ounce balls.

Roasted Garlic Aioli:
In a bowl, add mayonnaise, garlic, sour cream, white vinegar, salt and white peppe; whisk until smooth.

Fried Shallots with Truffle Oil:
In a heavy-bottom saucepan tted with a deep-fry thermometer, heat oil to 350°F. Rinse shallots under cold water and place in a large bowl. Add our to bowl and toss until shallots are coated. Shake o excess and drop shallots into hot oil. While frying, stir constantly until golden and crispy. Remove shallots from oil and transfer to a clean bowl. Toss with salt, pepper and truffe oil.

Cook Burger Patties:
In a large skillet heated to 400°F, place burger portions on pan and press into 1⁄2-inch patties. Generously season with salt and pepper. Cook until crust has formed, about 5 minutes. Flip and continue to cook, about 5 minutes. Place 1 slice of cheese on each patty and cook until melted. Remove burgers from heat to rest. Spread softened butter onto each half of bun and toast in skillet until golden brown. Remove bun and spread a tablespoon of aioli on the bottom half of each bun, with burger patty and fried tru e shallots. Top with bun and serve.

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Yield: Makes 1 gallon

8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish shredded
Parmesan for garnish

1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Fancy Mushroom & Gouda Style Melts

These easy mushrooms melts are meaty, creamy and cheesy. Perfect for a quick lunch.

Servings: 2

Time: 30 minutes


2 tsp butter
1 cup sliced fancy mushrooms of choice (e.g. shiitake, chanterelles, etc)
½ red onion, sliced
Salt & pepper
Sliced Gouda cheese, to taste
2 lightly toasted slices of whole wheat bread
2 tsp chopped parsley


Melt butter in a skillet. Add mushrooms and onion, season with salt and pepper and sauté until browned.

Top each slice of bread with mushroom and onion mixture and slices of cheese.

Broil the slices for about 5 minutes making sure to not burn the cheese. Cheese should melt until it is golden brown.
Garnish each melt with fresh parsley.

Baked Maitaki Oyster New Orleans Style

Servings: 1-2


1 strip thick-cut apple wood smoked bacon, finely chopped
1/4 cup yellow onions, chopped
1/8 teaspoon sambal
2 cloves garlic, minced
1 Tbsp. unsalted butter
1 Tbsp. all-purpose flour
1/2 cup cream
1/4 cup dry white wine
1/2 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking
2 Tbsp. Parmesan, finely grated
2 tsp. fresh lemon juice
2 tsp. parsley leaves, finely chopped
2 heads Maitake mushrooms
Salt and pepper to taste
Olive 1 Tbsp. truffle caviar (optional for garnish)


Preheat the oven to 400 degrees F.

Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions and sambal and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring for 2 minutes or until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the cream and wine and stir to blend.Reduce the heat to medium, and then add shucked oysters. Using a hand blender or food processer, puree until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, and ½ of parsley and stir to blend. If needed, add salt and pepper to taste. Remove from the heat, let cool to room temperature.

Toss heads of Maitake in bowl with olive oil, salt, and pepper. On a preheated grill or skillet lightly char each side of the mushrooms approximately 2-3 minutes each side. Let cool. Gently remove stems of mushrooms and cut pieces approximately 1-inch in size (“oyster” size).

Arrange the reserved oyster shells on the prepared baking sheet. Fill each shell with “Oyster Mushroom” and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. Bake until the sauce is lightly browned, about 15-20 minutes.

Using tongs or a spatula, carefully transfer the hot shells to serving plates, garnish with remaining parsley, and serve immediately.

Oysters can be topped with truffle caviar.

Makes 1-2 servings.

Tacos de Hongos

Yields: 2 Tacos


Tacos de Hongos

2 corn tortillas
2 tablespoons guacamole
2 crimini mushrooms (stemmed and cut into ¼)
4 oyster mushrooms (stemmed and cut into equal size as the crimini mushrooms)
1 shallot, medium sized, sliced into thin rounds
¼ poblano pepper, roasted and peeled
1 teaspoon tequila blanco

1 avocado
1 tablespoon red onion, diced small
1 tablespoon cilantro, chopped
¼ teaspoon kosher salt
½ tablespoon serrano pepper, minced
1 tablespoon lime juice


In a hot pan add 2 tablespoons olive oil and the stemmed/cut mushrooms and sauté mushrooms for about five minutes or until soft and brown. Add the shallots and roasted pepper to the pan. Once the shallots become translucent add the tequila and remove from heat. Add kosher salt to taste. In a
separate pan lightly heat up the tortilla so that it is soft and pliable. When they are warm add equal parts of Guacamole to each tortilla. Then add the mushroom mixture and serve.

To make guacamole: In a bowl rub the salt, onion, and serrano pepper together until the onion starts to break and release some liquid from the contact with the salt. Then add the avocado and begin mashing it until it’s reached a creamy texture. Fold in the cilantro and lime juice. Taste the guacamole
for seasoning and add additional salt or lime juice as necessary.