Nearly every time I would stroll through the fresh foods section of the grocery store I would stop and have a look at the oyster mushrooms. They had an interesting shape and for quite a while, I wondered what they might taste like. I wondered if I - a novice at cooking - could prepare a dish with this mushroom type.
A number of people have admitted to me that they feel mushrooms are tasteless, so they don't bother using them. However, I learned that mushrooms can add a particular flavor to cooked dishes. Additionally, they can taste good when cooked on their own.
I've only really used mushrooms in salads and in soup. I wanted to try something different, so I was ready to try preparing this oyster mushroom as a dish.
A number of people have admitted to me that they feel mushrooms are tasteless, so they don't bother using them. However, I learned that mushrooms can add a particular flavor to cooked dishes. Additionally, they can taste good when cooked on their own.
I've only really used mushrooms in salads and in soup. I wanted to try something different, so I was ready to try preparing this oyster mushroom as a dish.
Click on an image to have a close look at the interesting features of the oyster mushroom!
Below is how I decided to prepare them. I was not so strict on the time, but I did notice that if cooked for longer than 10 minutes, they could potentially be over-cooked. I preferred to cook them for about 7-8 minutes.
Ingredients:
Oyster mushrooms - I did not measure the amount. I just grabbed quite a few!
Oil (coconut) or butter (goat)
Optional - sesame oil for added flavor
Salt
Vinegar (rice)
Materials:
Frying pan
Frying pan cover
Knife
Cutting board
Spatula
Strainer to rinse the mushrooms after cutting
Paper towels to dry the mushrooms after rinsing
1) First, slice the mushrooms. Discard the stems. Since it was my first time working with oyster mushrooms, I wasn't sure how I should best cut them. I sliced some in length-wise strips.
2) Next, rinse them in running water and place them on a paper towel. The paper towel will absorb some of the water. I didn't want anymore than incidental water in the frying pan.
3) Next, coat the frying pan with a fat. I tried it once with coconut oil and then again with goat butter. I personally liked the coconut oil flavor better.
4) Following the fat, add a small amount of sesame oil. This is probably not necessary, but I like the flavor.
5) Turn on the stove and let the pan heat.
6) Once hot, place the mushrooms in the frying pan.
7) Pan-fry them for a couple of minutes, then add salt.
8) After adding the salt, mix the mushrooms in the pan with your spatula of choice.
9) Continue to pan-fry them until they appear a little brown. At some point, reduce the heat if the heat seems too high.
10) Sprinkle some vinegar on the mushrooms and mix the mushrooms again with a spatula. Adding the vinegar may not be necessary, but I tend to like this flavor in my food. I used rice vinegar - it's the vinegar I happened to have on hand.
11) Place a cover on the frying pan and let the mushrooms cook for a few more minutes. Reduce the heat a bit if it seems too high.
12) Remove the cover.
If they look golden-brown they are ready to serve! If they look like they are in water, then remove the cover and cook the mushrooms for a short while longer. The excess water will need to evaporate. Be careful not to over-cook.
Ingredients:
Oyster mushrooms - I did not measure the amount. I just grabbed quite a few!
Oil (coconut) or butter (goat)
Optional - sesame oil for added flavor
Salt
Vinegar (rice)
Materials:
Frying pan
Frying pan cover
Knife
Cutting board
Spatula
Strainer to rinse the mushrooms after cutting
Paper towels to dry the mushrooms after rinsing
1) First, slice the mushrooms. Discard the stems. Since it was my first time working with oyster mushrooms, I wasn't sure how I should best cut them. I sliced some in length-wise strips.
2) Next, rinse them in running water and place them on a paper towel. The paper towel will absorb some of the water. I didn't want anymore than incidental water in the frying pan.
3) Next, coat the frying pan with a fat. I tried it once with coconut oil and then again with goat butter. I personally liked the coconut oil flavor better.
4) Following the fat, add a small amount of sesame oil. This is probably not necessary, but I like the flavor.
5) Turn on the stove and let the pan heat.
6) Once hot, place the mushrooms in the frying pan.
7) Pan-fry them for a couple of minutes, then add salt.
8) After adding the salt, mix the mushrooms in the pan with your spatula of choice.
9) Continue to pan-fry them until they appear a little brown. At some point, reduce the heat if the heat seems too high.
10) Sprinkle some vinegar on the mushrooms and mix the mushrooms again with a spatula. Adding the vinegar may not be necessary, but I tend to like this flavor in my food. I used rice vinegar - it's the vinegar I happened to have on hand.
11) Place a cover on the frying pan and let the mushrooms cook for a few more minutes. Reduce the heat a bit if it seems too high.
12) Remove the cover.
If they look golden-brown they are ready to serve! If they look like they are in water, then remove the cover and cook the mushrooms for a short while longer. The excess water will need to evaporate. Be careful not to over-cook.