Oyster
Oyster mushrooms, (Pleurotus ostreatus) are delicate, fan-shaped fungi with a mild, slightly sweet flavor and a velvety texture. When cooked, they become tender and juicy. Each oyster variety has a slightly different taste and texture, so getting to know each of their subtleties will help you in the kitchen. Native to temperate forests around the world, they grow naturally on decaying hardwood trees. In the kitchen, oyster mushrooms are prized for their versatility: they sauté beautifully, absorb flavors well, and make an excellent meat substitute in stir-fries, soups, pastas, and vegetarian dishes.
Herbed Dutch Baby with Creamy oyster Mushrooms, Leeks, Parmesan, and Lemon
FOR THE DUTCH BABY
5 large eggs
51⁄2 oz. (11⁄4 cups) all-purpose flour
1 cup whole milk
1⁄2 tsp. kosher salt
21⁄2 oz. (5 Tbs.) unsalted butter
1⁄4 cup chopped fresh flat-leaf
parsley
1⁄4 cup finely sliced fresh chives
2 Tbs. chopped fresh dill
1 Tbs. chopped fresh thyme leaves
FOR THE TOPPING
1 oz. (2 Tbs.) unsalted butter
2 Tbs. extra-virgin olive oil
2 large leeks, white and light-green
parts only, well rinsed, halved, and
thinly sliced
12oz. oyster mushrooms, sliced 1/4"
Kosher salt and freshly ground
black pepper
1⁄2 cup heavy cream
1⁄4 cup chopped fresh flat-leaf
parsley; more for garnish
13 cup grated Parmigiano-Reggiano;
more for garnish
Lemon zest, to taste
MAKE THE DUTCH BABY
Position a rack in the center of the oven, and
heat the oven to 425°F. In a large bowl, whisk
the eggs, flour, milk, and salt. Over medium
heat, melt the butter in a large (12-inch) oven-
safe skillet, such as cast iron.
Whisk the parsley, chives, dill, and thyme
into the batter. Pour the batter into the hot
skillet, and transfer to the oven. Bake until the
pancake puffs up around the edge and turns
golden-brown, 20 to 25 minutes.
MAKE THE TOPPING
Meanwhile, in a large skillet, heat the butter
and oil over medium heat. Add the leeks and
mushrooms, and cook until the mushrooms
are tender, 8 to 10 minutes.
Season with salt and pepper, and then stir
in the cream. Bring to a simmer, and cook until
the mixture thickens, 4 to 5 minutes. Stir in
the parsley and cheese.
Remove the Dutch baby from the oven; it will
begin to deflate shortly after it comes out. Top
immediately with the mushroom-leek mixture.
Garnish with additional parsley, cheese, and the
lemon zest. Serve immediately.
Pearl Couscous with Pan Fried Oyster Mushrooms and Fresh Herbs
1/3c pearl/Israeli couscous
1 3/4 veggie broth
1/2c green peas (fresh or frozen)
4-6oz. chopped oyster mushrooms
2-3oz. feta cheese
1/2T honey
1c mix of chopped fresh mint, parsley, & chives
1/4c olive oil
1/2t lemon zest
1T fresh lemon juice
1-2T butter
salt + pepper to taste
Bring veggie broth to a boil & add couscous. Lower heat, cover & simmer for 8-10 minutes or until done.
While couscous is cooking, heat 1T of butter in frying pan. Once hot, add the chopped oyster mushrooms & fry until they start to become golden brown. Add more butter as needed...the more the better :) Set aside.
Mix olive oil, honey, lemon zest, lemon juice & salt + pepper in bowl.
Add peas to a colander & strain couscous over them. Rinse in hot water to separate pearls.
Mix couscous/peas into oil/honey mixture in bowl.
Fold in mushrooms, herbs & feta cheese.
Enjoy!