This delicious mushroom sauce can be used as a topping for any protein, on pasta or even steamed vegies!
Creamy Mushroom Sauce
Ingredients
Serves 2-4 depending on use & how generous you are with the pour. Time taken 15mins total.
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 250g oyster mushrooms – or more if you fancy!
- Pinch of salt and pepper
- 2 garlic cloves, minced/grated/crushed
- 1/4 cup dry white wine
- 1/2 cup vegetable or chicken stock
- 1 cup heavy / thickened cream
- 1/2 cup parmesan, finely grated
- 2 tsp fresh thyme leaves
Instructions
- Heat oil and melt butter in a frying
pan over medium high heat. Add mushrooms and cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly. - Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden.
- Add white wine, stir, scraping the bottom of the pan, for 1 minute or until mostly evaporated.
- Add stock, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
- Stir occasionally and simmer for 2 - 3 minutes until it thickens as desired.
- Stir through thyme, adjust salt and pepper to taste.
- Serve over your protein of choice or stir through some freshly cooked pasta.
**Phoenix Oyster mushrooms are the favourite choice for their earthy flavour.
**Winter White Oyster will take on the flavours of the wine, garlic & stock, adding a little sweetness. Sliced thinly they will retain their size well.
**Pink & Yellow Oyster mushrooms will cook faster & shrink down in size, gently torn into pieces or even cooked whole will work best.
Goodness of all the vege & mushrooms, decadence of the cream sauce.
Pasta Primavera
Ingredients
Serves 4,
30-40mins start to finish.
- 300g linguine or fettucine
Vegetables
- 200-250g oyster mushrooms, sliced or torn into 0.5cm thick pieces
- 1/2 large zucchini, cut into 0.5cm rounds
- 1 bunch broccolini
- 1 1/2 cup snow peas
- 1 bunch green asparagus
- 1 cup green peas, defrosted
- 10 cherry tomatoes, cut in half
- 2 garlic cloves, finely minced
Cream sauce
- 5 tbsp / 75 g unsalted butter
- 1 cup thickened / heavy cream (full fat is best)
- 1/2 cup Parmigiano Reggiano or parmesan, finely grated.
Cooking
- 3 tbsp extra virgin olive oil
- 1/3 cup pasta cooking water, scoop out just before draining
- 1 tsp cooking salt
- 1/4 tsp black pepper
- 1/2 cup fresh basil leaves, finely sliced
- 2 tbsp pinenuts, toasted
Instructions
Cut vegetables:
- Broccolini - Cut off florets then cut in half lengthwise. Then slice the stems diagonally into 2.5cm lengths.
- Snow peas - Remove the tough string running down the "seam" of the pea. Stack several peas and slice on the diagonal about 1cm
wide. - Asparagus -
Snap the base off the asparagus, it will naturally break where the woody stem stars. Cut tips off,
leave whole and set aside. Slice the stems diagonally into 2.5cm lengths.
Cream Sauce:
- Melt butter in a saucepan over medium-high heat.
Add cream and Parmigiano/Parmesan. Stir at a gentle simmer while the cheese melts. Once melted remove from the heat, it is now ready to pour later.
Pasta:
- Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetable (instructions below).
- Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.
Cook:
- Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.
- Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.
- Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any
stage the pasta gets too
thick, add a splash more pasta water and toss on stove). - Basil & pine nuts - Quickly toss through basil. Divide between 4 bowls. Sprinkle
with pine nuts. Enjoy!
If you have no basil but want a zest of freshness then try a squeeze of fresh
lemon!
**If you want to ‘hide’ your mushrooms amongst the
green vegies then the delicate Pink or Yellow Oyster mushrooms will blend in
well & with their mild flavour just take on the surrounding flavours.
**Want a stronger earthy flavour? Then the Phoenix
Oyster would be our pick for a more obvious mushroom hit.
**Feel the need for something more substantial in
your vegie pasta? The King Oyster or Winter White Oyster will provide that
hearty, ‘meaty’ texture with a good chew to it & just a gentle sweetness to
round out the flavours.
**This recipe works well with standard white
button, white cup or portobello mushrooms also.
Asian Mushroom Ramen Noodles! Simple, fast and extremely tasty,
Oyster Mushroom Ramen Noodles
Ingredients
- 2 packets ramen or other instant noodles, uncooked.
- 1.5 tbsp rice bran oil (neutral flavoured oil)
- 400g oyster mushrooms, sliced (assorted varieties, phoenix & winter white
ideal**) - 2 garlic cloves, minced/grated
- 2 tsp sesame oil
- 5 green onion stems (shallots/scallions)
- 1 1/4 cups (315 ml) water, plus more as needed
Sauce Ingredients
- 1 tbsp dark soy sauce (not sweet soy)
- 1 tbsp oyster sauce
- 2 tsp hoisin sauce
- 1 tbsp mirin or Chinese cooking wine
Instructions
Instructions
- Heat oil to medium-high in a pan, pan-fry until golden. Less stirring & more patience makes for better ‘browned’
mushrooms. - Remove mushrooms from the pan & drop the heat to medium-low.
- Pour in the sauce ingredients, you want a very
brief ‘simmer’ (less than 60 seconds) & then turn the heat off while you
add the aromatics of choice. Stir & season to taste if needed. - Quickly add the mushrooms back in, gently stir
to coat. Serve!
**This is an easy recipe that works well with
a mix of mushrooms, throw in even those that look a little tired or sad &
they’ll soon taste great.**
This iconic soup is the ultimate comfort food.
Simple Mushroom Soup
Ingredients
Keeping it simple to let the flavours of the mushrooms shine!
Serves 4, 30mins start to finish.
Ingredients
- 1 brown onion, diced
- 400-600grams of mixed oyster mushrooms, roughly chopped
- 2-4 gloves garlic roughly chopped (all blended before serving so don’t stress)
- 1L of quality vegetable or chicken stock
- Olive oil – a few good lugs, or a few knobs of butter (~20grams)
- ½ - ¾ cup heavy cream or crème fraiche
- Fresh thyme, 2-4 sprigs worth of leaves
- Salt & pepper to taste
- Chives, croutons, fresh bread to serve (optional)
Instructions
Instructions
- Sauté the onions and garlic in the butter/oil over medium to high heat in a big saucepan, continue until onion translucent.
- Add in the mushrooms, stirring occasionally allow to sauté for 10minutes. It is ok if they don’t brown, turn up the heat if they are ‘stewing’ however as this doesn’t bring out their flavours as well.
- Throw in the fresh thyme leaves if using, stir briefly until aromatic.
- Pour in the stock & bring to a simmer for 10minutes.
- Blend! Using a stick blender (off the heat) blend until smooth. Can also be done in a blender/bullet but allow to cool first! Return to the heat to finish.
- Add in the crème fraiche/cream, stir well over low-medium heat. Season with salt & pepper to your taste.
- Serve! We love ours with some freshly baked bread to dip in.
**This is an easy recipe that works well with a mix of mushrooms, throw in even those that look a little tired or sad & they’ll soon taste great. Stock can be made from soaking dried mushrooms also to really enhance the mushroom flavour.**
A deeply satisfying and hearty soup.
Japanese Style Curry Udon Soup with Mushrooms
Ingredients
Adapted from Just One Cookbook – one of our go to websites for Japanese recipes & cooking advice.
Serves 4, 40-50mins start to finish.
Ingredients
- 1 brown onion – thinly sliced
- 200-250grams of oyster mushrooms – torn or sliced into similar sizes
- 2tbsp cooking sake
- 1.5L of dashi stock (instant dashi, from scratch or our preference is dashi packet – like a giant teabag you soak in boiling water)
- 4 cubes of Japanese Curry Roux (boxed, brands such as Vermont or Golden Curry are easiest to find)
- 4tsp soy sauce, add more to taste before serving
- 4 servings of udon noodles (we prefer the frozen variety for their chewy texture)
- 2-4 spring onions sliced to serve
- Oil for cooking, rice bran or vegetable is best.
Instructions
Instructions
- Prepare your dashi stock depending on which you have chosen to use. Break up the cubes of curry roux, can be chopped up easily – the smaller you chop the easier it will dissolve later.
- Into a deep frying pan/medium pot or wok add the oil & bring to medium-high heat.
- Saute the onions for 3-4minutes, then add the mushrooms. Cook them until the mushrooms have a nice golden colour.
- Add the sake & let it sizzle.
- Add the dashi to the pot & cover, reduce the heat to medium-low & let it simmer for 5-10minutes.
- Mix in the curry roux, you can throw it all in & gently stir until you’re happy it has all dissolved. Or using a soup ladle you can more carefully dissolve it bit at a time in the ladle using a smaller spoon or chopsticks to stir into the hot broth. Once that ladleful has
dissolved, scoop another & add more roux – continue until all dissolved.
Mix the entire broth well. - Add the soy sauce, mix & taste test. Add more soy if you desire. Cover & remove from the heat.
- Prepare your udon noodles as per the packet. The frozen variety usually take 1-1 ½ minutes in a pot of boiling water. Drain the noodles & divide into serving bowls.
- Pour the curry soup over the udon noodles, top with green onions & serve.
**We most recently used a mix of Phoenix & Yellow Oyster in this recipe, it would work well with any variety of Oyster mushroom however. The Pinks with their briny flavour would enhance the dashi stock to really bring the umami punch!**