Fresh Blue Oyster Mushroom Recipes

Ingredients:

      12 oz Blue Oyster mushrooms, cleaned and sliced - Order your mushrooms now

      2 tablespoons olive oil

      3 cloves garlic, minced

      1 tablespoon taco spices (cumin, chili powder, paprika, etc.)

      8 small tortillas

      2 cups shredded lettuce

      1 cup diced tomatoes

      1 cup grated cheese

      ½ cup sour cream

Directions:

1. Heat olive oil in a pan over medium heat.
2. Add minced garlic and sauté for a minute until fragrant.
3. Add sliced Blue Oyster mushrooms and taco spices. Cook until mushrooms are tender.
4. Warm tortillas in a dry pan or microwave.
5. Fill tortillas with the cooked mushrooms and top with lettuce, tomatoes, cheese, and sour cream.

 Ingredients:

      12 oz Blue Oyster mushrooms, cleaned and sliced - Order your mushrooms now

      2 tablespoons olive oil

      3 cloves garlic, minced

      1 teaspoon fresh thyme leaves

      12 oz cooked pasta

      ½ cup grated Parmesan cheese

Directions:

1. Heat olive oil in a pan over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Add sliced Blue Oyster mushrooms and fresh thyme. Sauté until mushrooms are golden brown.
4. Toss cooked pasta with the sautéed mushrooms.
5. Drizzle with olive oil and sprinkle with grated Parmesan cheese.

 Ingredients:

12 oz Blue Oyster mushrooms, cleaned and sliced - Order your mushrooms now

      1 red bell pepper, sliced

      1 green bell pepper, sliced

      1 onion, sliced

      2 tablespoons soy sauce

      1 teaspoon minced ginger

      1 tablespoon honey

      Steamed rice

 Directions:

1. Heat oil in a wok or large skillet over high heat.
2. Add sliced onions and bell peppers. Stir-fry for a couple of minutes.
3. Add sliced Blue Oyster mushrooms and minced ginger. Stir-fry until vegetables are tender.
4. Drizzle soy sauce and honey over the stir-fry. Toss to coat.
5. Serve over steamed rice.

Ingredients:

I-pound blue oyster mushrooms 

1 ½ cup sweet onion chopped 

½ tsp. dry thyme 

½ tsp. dry oregano 

½ tsp. salt 

½ tsp. black pepper 

½ cup marsala wine 

2 Tbsp. butter plus 3 Tbsp more 

3 cups chicken stock * made with Better Than Bouillon Chicken Base 

4 Tbsp all-purpose flour unbleached 

1 cup heavy cream 

Directions:

1. Remove mushroom caps with 1 inch of stem intact slice caps into h inch strips top to bottom not diced- dice remaining mushrooms into % inch dice. 
2. In a large sauce pan over medium heat melt 2 Tbsp. butter, add mushroom cap strips, toss to coat with the butter, add thyme, oregano, salt and pepper, cover and simmer for about 2 minutes. 
3. Add wine stir and cover, simmer for about 3 minutes. Remove cap strips and set aside for garnish when serving. 
4. In the same sauce pan add chopped onion, stir to coat, simmer for 3 to 4 minutes stirring often.  Add diced mushroom, blend well, cover and simmer for 3 minutes more stir occasionally, do not allow to brown. 
5. Add stock at room temperature and puree in food processor or using an immersion blender. Remove and set aside. 
6. Melt 3 Tbsp. butter, add flour and stir to combine making "roux" about the consistency of. wet sand. Simmer for 2 minutes stirring constantly. Add mushroom stock and bring to boil, stirring constantly to prevent lumps from forming. 
7. Reduce heat, add cream to heat, do not boil- garnish with the caps, enjoy.