RECIPES FOR OYSTER MUSHROOMS RECIPES

EASY ROASTED OYSTER MUSHROOMS - ALLRECIPES

Easy Roasted Oyster Mushrooms - Allrecipes image

This is a 4-ingredient foolproof recipe for roasted oyster mushrooms. Oyster mushrooms have a slightly chewy texture and are mild in flavor, making them the perfect side dish for any meal.

Provided by Soup Loving Nicole

Categories Roasted Vegetables

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

6 ounces oyster mushrooms
1 ½ tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Spread mushrooms out on the prepared baking sheet in one layer.
Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.

Nutrition Facts : Calories 64 calories, CarbohydrateContent 2.8 g, FatContent 5.2 g, FiberContent 1 g, ProteinContent 1.4 g, SaturatedFatContent 0.7 g, SodiumContent 298.3 mg, SugarContent 0.5 g

SAUTéED OYSTER MUSHROOMS RECIPE - EPICURIOUS

Sautéed Oyster Mushrooms Recipe - Epicurious image

This quick preparation really showcases the gentle flavor of oyster mushrooms. The mild dish, brightened with a small amount of cider vinegar, helps balance the forceful spices of the rest of the meal.

Provided by Lillian Chou

Total Time 1 hr

Cook Time 15 min

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

Ingredients

1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar

Steps:

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

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MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES

I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving

1. A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
2. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
3. In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
4. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
5. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
6. Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

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STUFFED CHICKEN RECIPES - JAMIE OLIVER

Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving

1. You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
2. Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
3. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
4. Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.

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STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES

1. You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
2. Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
3. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
4. Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.

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