Oyster Mushroom Cavatappi

Ingredients:

• 1/2 lb oyster mushrooms

• 3/4 box cavatappi pasta

• 1 clove of garlic diced

• 4 tablespoons Butter

• 2 tablespoons flour

• Handful fresh Parsley

• 3 twigs of fresh thyme

• 300ml whole milk

• 150ml heavy cream

• Shredded Parmesan


Instructions:

1. Boil slightly salted water, cook pasta according to package instructions
2. Lightly brown mushrooms with 2 tablespoons of butter and thyme
3. Once slightly browned, add 1/2 garlic and give a good stir. Season with salt and pepper.
4. Remove from heat, add sprinkle of parsley and allow mushrooms to brown a little more
5. In a large pan melt 2 tbl of butter over low to medium heat
6. Sprinkle flour, whisk until flour is blended and the mixture starts to smell like cookies.
7. Add milk and cream, give a good stir
8. Add garlic and reused thyme from mushrooms
9. Bring to a simmer and season with salt & pepper to your liking
10. Once it simmers, lower heat and simmer until desired consistency
11. Remove thyme, add mushrooms
12. Top with parsley and parmesan. Add more salt and pepper as needed.

 

Mushroom Risotto

Instructions:

1. Sauté 1/2lb mushrooms in pan with butter or olive oil. Cook until desired tenderness then put to the side once done.

2. Sauté shallots in desired oil until translucent.

3. Add rice (1 cup = 2 servings), and sauté until the rice turns white.

4. Add a hefty splash of white wine and cook until absorbed.

5. Keep heat on medium-low.

6. Repeat the process with broth or stock (add ½ cup at a time; broth or stock should be heated).

7. Continue adding broth until the rice is al dente.

8. Add the final cup of liquid, along with any extras (veggies, cheese, herbs, etc. — I used 1/2lb Chestnut mushrooms, grated Romano, and parsley).

9. For added richness, stir in 1-2 tablespoons of butter.

10. Plate and sprinkle with shredded Parmesan

 

Oyster Mushroom Fried Chicken

This recipe is from Shreya's Kitchen

Materials

Wet Batter

  • 1 c all purpose flour

  • 1 tsp salt

  • 1 tsp kashmiri mirch (or any red chili powder)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/4 tsp cumin powder

  • 1/4 tsp white pepper powder

  • ~1 + 1/4 c water

Dry Batter

  • 1 c all purpose flour

  • 1 c panko bread crumbs

  • 1 tsp salt

  • 1 tsp kashmiri mirch (or any red chili powder)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/4 tsp cumin powder

  • 1/4 tsp white pepper powder

Other

  • oyster mushrooms

  • lemon juice

  • vegetable oil (for frying)

Dipping Sauce

  • kewpie mayo

  • chili garlic sauce

Instructions

  • The process for this is actually pretty simple. You want to begin by preparing your wet and dry batters and having them ready to go. I recommend whisking the dry batter first and then the wet batter to make sure all of the spices are evenly mixed.

  • Then, grab your oyster mushrooms and dip them in the wet batter first making sure they are evenly coated, and then in the dry batter. For the wet batter, you can adjust the thickness of the batter to your preference but I prefer mine to be a little on the thinner side – so I add between 1 1/14 c and 1.5 c of water to my mixture.

  • Heat your oil to medium high heat and then shallow fry your oyster mushrooms. Carefully place then in the oil using tongs. Cook until they're golden brown and crispy.

  • Once the oyster mushrooms are cooked, place them on a dry paper towel to let the excess oil drip off there before serving.

  • Squeeze lemon juice on top of your mushrooms generously and enjoy!

  • These are so flavorful you don't really even need a sauce, but if you'd like to make one you can mix kewpie mayo and chili garlic sauce together in a 2:1 ratio (or to your preference) and use this as a dip your mushrooms into.