PHOENIX OYSTER MUSHROOM RECIPE RECIPES

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.

Steps:

• Clean the fresh oyster mushrooms or pearl mushrooms and dice into 1-inch squares. Leave aside.
• Note: If using dried oyster mushrooms, soak them for an hour in water first. Use about 1/4th the quantity. For example, approx 65 grams of dried oyster mushrooms will turn into 250 gms once it fully absorbs water.
• Chop the garlic cloves fine.
• In a frying pan, heat the garlic with 2 tablespoons butter till you can get good strong whiffs of the garlic.
• Add in the chopped mushrooms and fry for 2 to 3 minutes. (The mushrooms will lose water at this stage.)
• Next, add in the pepper powder, salt and the last tablespoon of butter. Fry for another 5 to 6 minutes. And your butter garlic mushrooms are ready to serve!