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Recipes

SAUTÉED OYSTER MUSHROOMS

 

 

This quick preparation really showcases the gentle flavor of oyster mushrooms. The mild dish, brightened with a small amount of vinegar, helps balance the forceful spices of the rest of the meal.

Serves: 2 
Prep time: 15 min 


INGREDIENTS 

1 tablespoon vegetable oil 
2 cups of your oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed 
1 teaspoons white vinegar 


INSTRUCTIONS

Heat oil in a large nonstick skillet over medium-high heat until hot. 
Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. 
Season with salt, then transfer to a plate to cool. Serve at room temperature. 


Cooks' note: 
Mushrooms can be made 4 hours ahead and kept at room temperature.

 

FRIED MUSHROOM

written by Han Tang, spicetheplate.com

Prep time: 10 mins 
Cook time: 30 mins 
Total time: 40 mins 

Serves: 2 

INGREDIENTS
1/2 pound of your oyster mushroom 
1/2 cup oil 
salt and black pepper to taste 

For the batter: 
1/4 cup flour 
1 egg 
1/3 cup water 
1/4 teaspoon salt 

INSTRUCTIONS
Mix the flour, egg, water and salt well in a container and set aside. 
Coat the mushrooms with the batter and set aside. 
Heat the oil in a pan over medium-low heat, carefully add in ⅓ of the mushrooms and fry for about 7-8 minutes. 
Fish the mushrooms out of the pan and turn to medium-high heat, add the mushrooms back into the pan to fry for another 1-2 minutes. 
Continuing with the process until all of the mushrooms have been fried. 
Sprinkle with salt and black pepper to taste.

 

Lemon-Garlic Oyster Mushrooms 
(A Delicious Vegan Side!) 

by Binny Liu, mindbodygreen.com

Prep time: 10 minutes
Serves: 4-6

INGREDIENTS
3 cups oyster mushrooms
1 cup of loose spinach leaves
1/4 cup lemon juice
2 cloves garlic
2 Tbsp. olive oil
1/2 tsp. salt

INSTRUCTIONS
Either slice or dice the garlic cloves depending on your preference.
Heat up the oil in a pan with the garlic and sea salt for a couple of minutes.
Add the oyster mushrooms in and sauté for 2 minutes.
Add in the lemon juice and turn the heat down to low-med, cover with lid and let simmer for 5 minutes. The mushrooms should be nice and soft by then.
Add in the spinach, by now you can turn the heat off. The residual heat will soften and wilt the spinach.
Cover with lid for a few more minutes and voila! Your oyster mushrooms are finished!