Order Agaricales, Family Pleurotaceae
CAP WHITE TO BROWN, OYSTER-SHAPED, IN CLUSTERS
Cap: 4-30 cm wide; oyster or fan-shaped; cap edge incurved then wavy to lobed; moist, smooth; white, gray, gray-brown, tan, or brown
GILLS WHITE TO YELLOWISH
Gills: run down stalk (if short stalk present); thick; white then yellowish
STALK ABSENT OR SHORT, LATERAL
Stalk absent or short and off-center, solid, hairy at base, white
SPORE PRINT WHITE TO PALE LILAC
Spores 8-12 x 3.5-4.5 µm, elliptical, smooth, thin-walled, no pore
IN SHELVING CLUSTERS ON WOOD
Phyllotopsis nidulans –orange cap, strong disagreeable odor and taste
This dish adds élan to what would otherwise be a dull luncheon. The filling is easy to make and stores in the refrigerator for 3-4 days, so it can be made ahead. Any mushroom can be used but my favorite in this recipe is the oyster mushroom. It possesses a flavor which some folks describe as oyster-like, but it's not fishy. In this recipe, the mushroom pervades the cream sauce and the flavors marry into an exquisite and memorable offering. Use crepes, puff pastry, croissants, or brioche to hold the filling.
Oysters in Bed
16 prepared crepes, or puff pastries,
or 8 croissants or brioche rolls
Oyster Mushroom Sauce
2 c thinly sliced raw oyster mushrooms
¼ c mushroom powder, if mushroom liquor is not used in filling
2 c stock (chicken or vegetable)
3 c light cream
In a large saucepan, sauté the sliced mushrooms in 3 Tablespoons butter until cooked. With a slotted spoon, remove the mushrooms and set aside.
Now melt the rest of the butter in the saucepan. Stir in the flour and cook until you have a thick paste. Do not let the roux burn. Add the stock, a little at a time, stirring until well blended. (Stir in the mushroom powder now if you are using it.) Bring the stock to a slow boil, add the cooked mushrooms and the seasonings. Simmer for five minutes then add the sherry and cream. Adjust seasonings and set aside.
2 t Butter
2 c fresh, clean oyster mushrooms
¼ c water or mushroom liquor
2 c cooked brown rice
1 c cooked wild rice
1/8 t ground rosemary
½ t ground nutmeg
½ t kosher salt
In a 1-1/2 quart bowl, mix the grains and spices, set aside. Slice the mushrooms into 2" x ½" pieces and saute them in the butter over medium heat in a large frying pan until partially cooked. Now put the rice mixture on top of the cooking mushrooms. Pour 1/4 cup water over the rice and mushrooms. Pour 1/4 cup water over the rice and mushrooms, cover, and continue cooking until the water is evaporated. Remove from the heat and mix in enough of the Oyster Mushroom Sauce (above) to moisten slightly. Stuff each crepe or pastry shell with 1/3 - ½ cup filling and top with sauce. Makes eight dinner servings or 16 lunches.
** This recipe can easily be halved. The sauce will keep in the refrigerator for at least a week and reheats well in the microwave on low heat. I always make enough for several meals.
From stump to frying pan to pizza:
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