We picked several of the clumps of mushrooms today. Here's the first:
And here are a couple more clumps:
The mushrooms await their culinary destiny...
Which is to be prepared with the following recipe from the MSSF cookbook:
Serves 4 as a side dish
Sautéed oyster mushrooms are similar to abalone in taste. Serve them hot.
- 1/2 cup flour
- Salt and pepper to taste
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried thyme
- 2 small garlic clove, minced
- 1/8 teaspoon paprika
- 1 pound oyster mushrooms (cut large ones in half)
- 5 tablespoons butter
- 3 tablespoons mild vegetable oil
- Lemon wedges and/or soy sauce
Put the flour, salt, pepper, marjoram, thyme, garlic, and paprika in a small paper bag. Add the mushrooms and shake well.
Heat the butter and oil in a sauté pan or skillet and sauté the mushrooms on each side for 2 minutes or until golden brown. Serve immediately with lemon wedges and/or soy sauce. (by Lois Der)
Here the mushrooms are getting coated with the seasoned flour:
And now into the pan!
They're cooking up nice and golden:
Getting the fixin's out. For mock abalone, gotta have our salt, lemon wedges, and tabasco:
A closer look. The spouse pointed out that they look like pork chops.
And so we ate them. Delicious! The texture and appearance does bear a resemblance to abalone or some other mild shellfish. I do think that this dish attests to the fact that ANYTHING breaded and fried in enough butter tastes good. The spouse commented that "it tastes like something as unhealthy as you would get at the county fair," which is not necessarily a good thing in his book, but is fine by me :-)
More recipes and pics to come, I'm sure - those mushrooms are ready to eat!
Read the entire saga of the mushroom growing kit