OYSTER MUSHROOM RECIPE SOUP RECIPES

Steps:

• Melt the coconut oil in a large skillet over medium-high heat. Add the oyster mushrooms, onion, and garlic and cook for 5 minutes, stirring frequently.
• In a small pot place all skins ( from the onions and garlic cloves you used ) and one cup of water. Bring to a boil, then simmer 5 to 10 minutes. Strain.
• Pour all stock into a large soup pot and bring to a boil. As it comes to a boil add the potatoes. Once it comes to a boil, lower temperature to medium and let cook about 10 minutes (or until almost softened ); add the onion/garlic/mushroom mixture.
• Let simmer 10 minutes.
• Note: If desired, when potatoes are simmering add an envelope of onion soup mix for added flavour. If need be, add sea salt and pepper for added flavour.
• Variation: Use this soup recipe to make French Onion Oyster Soup. Once made, put soup in oven-safe bowls. Place your favourite croutons onto the soup then place grated mozzarella cheese on top. Place bowls onto a baking sheet and place into preheated (425 degrees F) oven. Bake for 5 minutes, then broil until the cheese is golden brown.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt margarine in a large skillet over medium heat, and cook and stir the onion and celery until the celery is tender, about 10 minutes. Stir in the mushrooms, and cook and stir until they are tender and release their juice, 5 to 8 minutes.
• In a bowl, mix the bread crumbs, egg, and oysters together, and stir in the cooked vegetables with juices and margarine, chicken broth, poultry seasoning, sage, salt, and black pepper until well combined. Place stuffing into a 2-quart casserole dish.
• Bake in the preheated oven until the stuffing is hot, the oysters are cooked, and the top is browned, about 45 minutes.