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Fresh Mushrooms

Fresh Oyster Mushroom

This extremely versatile mushroom can be substituted any time a recipe calls for white button mushrooms. Its flavor is sweet and mild, its texture is fragile and soft. Goes very well with stir fry's, sauteing, and braising.

This pale colored mushroom can be found in the wild growing on trees in the fall months. It's fruity and sweet aroma translates into its dishes and ads a great kick to almost any dish. Oyster mushrooms cook rather quickly and are wonderful in all stir fry dishes

* 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

Quantity	Product	Size	Price
	Fresh Oyster Mushroom	1 lb / 0.453 kg crate 5 lb / 2.267 kg crate 10 lb / 4.535 kg crate	USD $12.00 USD $60.00 USD $120.00

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Asparagus and Oyster Mushroom Fricassee

Ingredients
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 reydrated
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

Directions
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; drain again.

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

Ingredients
8 medium uncooked prawns (shelled and deveined)
125g squid (calamari) ring bodies (cleaned and honeycombed)
8 baby octopus (cleaned)
155g scallops
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

Directions
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!