Oyster mushrooms (wild or cultivated) are great for enriching any meal, as long as they are cooked in a way that enhances their delicate flavor. Wash them well and cut the middle stem, which is hard. Slice or chop them before quickly tossing them in the pan. Larger oyster mushrooms, called cardoncelli, can also be grilled with oil and chicken broth to intensify the taste. Finally, oyster mushrooms are perfect for dishes prepared with the frying method, as they cook in a short time and provide a full-bodied consistency.
Ingrediants
Sauteed Oyster Mushrooms
- 2 tablespoons (30 ml) of extra virgin olive oil
- 450 g of oyster mushrooms
- Salt and freshly ground pepper to taste
Doses for 2-4 servings
Salto Fried Oyster Mushrooms
- 360 g of oyster mushrooms, cut into bite-sized pieces and with the hard ends removed
- 1 tablespoon (15 ml) of vegetable oil
- 2 cloves of minced garlic
- ½ teaspoon (2 g) of sugar
- A pinch of salt
- 2 teaspoons (10 ml) of light soy sauce
Doses for 1-2 servings
Grilled Cardoncelli
- 700 g of cardoncelli
- 60 g of cold butter, diced
- 120ml chicken or low sodium broth
- 60 ml of extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons (7 g) of chopped flat-leaf parsley
Doses for 3-5 servings
Steps
Method 1 of 3: Sauté the Oyster Mushrooms
Step 1. Cut the oyster mushrooms
Take a sharp knife and cut the tip of the thick central stem, which joins the mushrooms together. The mushrooms should fall back. Next, cut the stem of each mushroom, as this part is tough.
The stems can be thrown away or stored to make a vegetable broth
Step 2. Wash and cut the mushrooms
Wash them carefully to remove any residue of earth, insects, straw or wood. Blot them with a paper towel or tea towel until dry. Cut them into thin slices (about 12 mm thick).
- Since these mushrooms can get soaked in water, try to use as little as possible when washing.
- Since oyster mushrooms grow on logs, straw or sawdust, it is important to wash them well. Insects can nest between the gills, so be careful when washing them.
Step 3. Heat the oil in a pan and cook the mushrooms
Pour 2 tablespoons (30 ml) of extra virgin olive oil into a large non-stick pan. Adjust the flame to medium-high heat. Once the oil has heated up and started to sizzle, place the mushrooms in it.
Step 4. Season and sauté the mushrooms for 6 minutes
Stir them and season with salt and pepper as you like. Continue stirring and cooking until softened and lightly browned. This should take about 6 minutes.
Step 5. Taste and serve sauteed mushrooms
Plate them up and taste them. Season with salt and pepper as needed. Serve them once they are cold enough to take in your hand.
Store leftovers in the fridge for 3 to 5 days using an airtight container
Method 2 of 3: Cooking Oyster Mushrooms with the Sautéed Frying Method
Step 1. Cut the oyster mushrooms
Remove the tip from the large center stem (which joins the mushrooms together) using a sharp knife. Once the mushrooms have fallen off, you can remove the stems from each of them.
Discard the stems or save them to make a vegetable broth
Step 2. Wash and chop the mushrooms
Wash the mushrooms to remove any dirt, insects, straw, or wood that may be trapped in the slats. Blot them with a paper towel or tea towel until dry. Cut them into bite-sized pieces.
Since oyster mushrooms grow on logs, straw or sawdust, try to wash them well
Step 3. Boil the mushrooms for 20 seconds and drain
Bring the water to a boil in a large saucepan (with a capacity of at least 4 liters) over high heat. Cook the mushrooms and boil them for 20 seconds to soften slightly. Put a colander in the sink and drain the mushrooms.
If you don't have a colander, you can pick up the mushrooms with a slotted spoon
Step 4. Skip the garlic for 30 seconds
Pour 1 tablespoon (15 ml) of vegetable oil into a non-stick pan and set the heat to medium-high. Heat the oil for 1 minute and stir in the minced garlic cloves. Stir and sauté the garlic until it begins to give off its distinctive smell. This should take 30 seconds.
Step 5. Incorporate the oyster mushrooms and sugar
Put the drained mushrooms in the pan and mix them with the garlic. Sprinkle 1/2 teaspoon (2 g) of sugar and keep stirring.
Step 6. Cook the mushrooms with the stir fry method for 1 1/2 minutes
Keep stirring and frying them over medium-high heat until they have begun to brown on the edges. The cooking should take about 1 and a half minutes.
Step 7. Season and fry the sautéed mushrooms for another minute
Season them with a pinch of salt and 2 teaspoons (10 ml) of light soy sauce. Sautee them until they have absorbed the seasonings. This should take 1 minute.
Step 8. Serve the mushrooms
Turn off the heat and plate the fried mushrooms. Serve them with steamed rice and other vegetables cooked in the same way.
Store leftovers in the fridge for 3 to 5 days using an airtight container
Method 3 of 3: Grilling the Cardoncelli
Step 1. Cut the mushrooms
Using a sharp knife, remove about 1 cm from the bottom of each stem and discard.
Step 2. Wash and slice the mushrooms
Wash them carefully to remove all dirt and dirt. Blot them with a paper towel or tea towel until dry. Cut them lengthwise to obtain double slices (about 6 mm thick).
Step 3. Preheat the oven and spread the mushrooms on the baking sheet
Turn on the oven and set it to a temperature of 220 ° C. Take a pan with high sides and distribute the cardoncelli on the surface. Mushrooms may overlap slightly.
Step 4. Pour the butter, broth and olive oil over the mushrooms
Dice 60 g of cold butter and distribute it evenly over the mushrooms. Pour in 120 ml of chicken or low sodium broth and 60 ml of extra virgin olive oil. Season with salt and pepper to your liking.
Step 5. Grill the cardoncelli for 50 minutes
Place the pan in the preheated oven and roast them until the liquid has evaporated. The mushrooms should brown and soften slightly. Turn them occasionally and grill them for another 50 minutes.
Step 6. Garnish with parsley and serve
Remove the mushrooms from the oven, then soak up the excess water with a paper towel and serve. Chop 2 tablespoons (7 g) of flat-leaf parsley and sprinkle over the mushrooms. Serve hot.
