Oyster Mushroom Recipes

History of Oyster Mushrooms

In a hot skillet add all ingredients and Sautee for 2-3 minutes. Serve on top of anything!

Why Oyster Mushrooms In Uganda

Nutritious Value of Oyster Mushrooms

Oyster Mushroom Recipes

Top chicken or fish each with 1/2 Tbsp. butter and lemon juice, broil until done. Melt 4 Tbsp. butter in skillet. Add minced garlic and onion, saute about 5 minutes until tender. Add mushrooms and saute 5 minutes more. Add wine and cream, and reduce for about 5 minutes. Pour reduced sauce over chicken or fish. Season to taste.

In a large pan, heat oil and shallot over medium high heat. Cover, cook until shallot is tender. Add mushrooms. Continue cooking covered until mushrooms are soft. Add soy sauce, sherry, and water. Simmer until sauce thickens slightly. Remove from heat. Season with pepper and salt if desired. Set aside. Sauté trout, flesh side down over medium heat in lightly oiled pan 2-3 minutes. Turn and cook until trout is opaque (about 3 minutes). Serve with warm mushroom sauce.

In a well buttered casserole dish, place a layer of mushrooms, then a layer of bread crumbs and a layer of cheese, dot all with butter. Repeat these layers ending with a layer of cheese. Cover and bake for about 20 minutes in 375 F oven. Uncover to brown.

Slice pork, onions and mushrooms into thin strips. Saute pork until just cooked, add onions and mushrooms and fry until cooked through. Season, then add cream, reduce and serve.

Preheat oven to 400º. Melt butter and saute onion and garlic for 15 minutes until tender. Add mushrooms, parsley, thyme, salt and pepper and saute for 5 minutes. Add wine and reduce 10 minutes.
Cut a 4-5 inch hole in the top of a round loaf of sourdough, save the "lid". Hollow it out, leaving a shell 1 1/2 inches at least. Fill with mushroom mixture and cover with lid. Rub the loaf with olive oil and bake for 20 minutes. Serve immediately in wedges.

Saute shallots and garlic in the butter until soft. Add mushrooms and olive oil. Cook for 10 minutes until soft and most liquid evaporates. Add wine, broth, thyme, salt and pepper and stir. In small bowl stir in cream and a flour until smooth. Add to mushrooms and cook until thickened.
This wonderful ragout is simple and delicious and can be used as a pasta topper, for crostini bread, or as a stuffer or topping for meats.

Place scallops in a single layer in a microwave-safe 1-quart baking dish and cover with a damp paper towel. Cook in the microwave until done, about 3 minutes or in the oven for 20-25 minutes. Remove and drain well. Add mushrooms and onion. Combine oil, lime juice and tarragon. Pour mixture over scallop combination. Cover and chill at least 20 minutes.
Trim watercress and add chilled scallop mixture with strawberries. Serve and enjoy.

In frying pan add 1 Tbsp. oil and heat. Add broccoli, salt, sugar and stir-fry for a minute. Add water and cook until broccoli is tender crisp. Remove and set aside.
Add last Tbsp. oil to fry pan and heat. Add mushrooms, onions and nutmeg. Stir-fry until juice evaporates (a few minutes). Return broccoli to frying pan, mix and top with cashews.

Peel and cook 15 lbs potatoes, mash to a creamy base. Add 4 pints of cream to taste and to thicken. Add vegetables and let simmer. Add salt, pepper and parsley.

Melt butter in heavy 2-quart saucepan and heat until bubbling. Saute mushrooms only until golden, stir constantly, do not brown. Add milk and simmer, add seasonings, stir well and serve.

Melt butter in wok or large skillet. Add shallots and cook until tender, stirring. Add snow peas, tomatoes and soy sauce. Stir-fry about 3 minutes, add oyster mushrooms, cover and simmer about 2 minutes. Serve with rice or Matooke