Oyster Mushrooms with Butter and Broth
An anonymous blogger came to us with the ultimate method for cooking oyster mushrooms.
This recipe, originally from Uncommon Fruits and Vegetables by Elizabeth Schneider, is simple but special, as it maintains the natural, light flavor of oyster mushrooms.
It can be challenging to keep the flavor of oyster mushrooms when sautéing them, as they often turn bitter.
Cooking your oyster mushrooms in broth until evaporated protects their delicate nature and flavor, preventing bitterness.
These mushrooms go great in a pasta dish or on a piece of sourdough, but you can get as creative as you wish!
Ingredients (Makes 2 servings):
- 1⁄2 pound Fat Moon Oyster Mushrooms, fairly small, even-sized
- 1/2 cup Chicken or Veal Stock
- 1 1⁄2 Tablespoon Butter
- Salt and Pepper to taste
How to Make:
- Break mushrooms into even-sized mouthfuls.
- Boil stock and butter in a skillet.
- Add mushrooms and toss gently over high heat until most liquid has evaporated, about 5 minutes.
- Serve up, hot.