Fresh Oyster Mushroom
This is a medley of all of our dried mushrooms. These are great in soups, sauces.
These have all the best taste of every dried mushroom we carry!!
These are all the bits and pieces to small to sell as whole mushrooms. Contains powder, small pieces, and some whole pieces of all our wild mushrooms
* Canadian or International customers ordering fresh mushrooms please call or email us before placing order for best shipping rates
* 5 lb. minimum when ordering any fresh product (can be combined with dried products)
* Fresh products will only be shipped via Fedex priority to ensure freshness
Asparagus and Oyster Mushroom Fricassee
2 pounds asparagus, cut on the diagonal into 1 1/2-inch lengths
2 tablespoons unsalted butter
1 1/2 pounds organic oyster mushrooms, large stems discarded, large
caps halved. OR ¼ pound of dried Pacific Rim oyster mushrooms
Salt and freshly ground pepper
1 shallot, minced
1/4 cup dry white wine, such as Riesling
1/2 cup chicken stock or canned low-sodium broth
3/4 cup heavy cream
1 tablespoon coarsely chopped flat-leaf parsley
1 tablespoon minced chives
1 tablespoon coarsely chopped chervil or 1 teaspoon minced tarragon
In a medium saucepan of boiling salted water, blanch the asparagus until
bright green, about 2 minutes. Drain, refresh in a bowl of ice water;
Melt the butter in a large skillet. Add the oyster mushrooms in an even
layer, season with salt and pepper and cook over moderate heat until
browned on the bottom, about 3 minutes. Stir the mushrooms and cook
until tender, about 4 minutes longer. Add the shallot and cook, stirring,
until lightly browned, about 3 minutes. Add the wine and cook until
evaporated, about 30 seconds. Add the chicken stock and asparagus and
simmer until the liquid has reduced to 2 tablespoons, about 2 minutes.
Stir in the heavy cream and simmer over low heat until slightly thickened,
about 5 minutes. Season with salt and pepper, stir in the parsley, chives
and chervil, and serve at once.
Oyster-Mushroom Seafood Stir-Fry
8 medium uncooked prawns (shelled and deveined)
125g squid (calamari) ring bodies (cleaned and honeycombed)
8 baby octopus (cleaned)
250g organic pacific rim organic oyster mushrooms
6 spring onions, chopped
freshly ground black pepper
Chilli & Coraiander Marinade
3 tablespoons chopped fresh coriander
2 cloves garlic (crushed)
1/3 cup or 90mL worcestershire sauce
1/3 cup or 90mL soy sauce
2 tablespoons of sweet chilli sauce
1 To make marinade, combine coriander, garlic and worcestershire, soy
and chilli sauces in a bowl. Add prawns, squid, octopus and scallops.
Toss to combine. Cover and marinate in the refrigerator for about 3
hours, or longer depending how powerful you want the mariande flavours.
2 Drain the assorted seafood and keep the marinade.
3 Heat oil in a wok over a high heat. Add seafood. Stir-fry for 2 minutes.
Add oyster mushrooms, spring onions and 3 tablespoons reserved marinade.
Stir-fry for 2 minutes longer or until seafood is cooked. Note: In general,
the seafood will cook quickly in the wok.
4 Season to taste with black pepper, add garnish and enjoy!
Tip: To honeycomb squids, you simply make a single cut down the length
of the body and then open it out. Using a sharp knife, cut parallel
lines down the length of the squid, taking care not to cut completely
through the flesh. After this, make more cuts in the opposite direction
to form a diamond pattern - honeycombing made easy!