Bloody damn expensive here, $10 to $12 (CAN) a pound anywhere I can find
them in town. I do like them though, but not so much at that price, but I
will buy some from time to time and have a "bunch" waiting to be used right
now.


Can anyone suggest a recipe that showcases the flavour of the oyster
mushroom? I figure at the price they should be a headliner.

Peter wrote:
>
> Can anyone suggest a recipe that showcases the flavour of the
> oyster mushroom? I figure at the price they should be a headliner.

You can tear them into thin strings
and pan fry them with very little oil over
low heat until crunchy. I've done this
many times.

It takes a long time, and you might not think
it's worth it. They need to be stirred
frequently to keep from burning, but not too
frequently otherwise they'll break up. At the
beginning, you must use somewhat higher heat
to boil off the water that comes out, otherwise
the mushrooms will be boiled and disintegrate
to mush.

It takes some experimentation to do it just
right. But when it's right, it's a great
snack food. They keep well, but I've seldom
been able to resist eating all of them
on the same day. They have a meaty flavor,
one of the few vegan things that do.

If fried to total crunchiness, they can be
ground to a powder with a mortar and pestle,
which can be a nice addition to soup. They
absorb moisture from the air, and must be
kept in a sealed container.

On Mar 12, 6:17 pm, "Peter" > wrote:
> Bloody damn expensive here, $10 to $12 (CAN) a pound anywhere I can find
> them in town. I do like them though, but not so much at that price, but I
> will buy some from time to time and have a "bunch" waiting to be used right
> now.
>
> Can anyone suggest a recipe that showcases the flavour of the oyster
> mushroom? I figure at the price they should be a headliner.

I just priced oysters here in Virginia, US, and they were $2.50 for 3
oz. I am needing 2 cups to make a risotto. I'm not sure how many
ounces I need for 2 cups of trimmed, cut into 1/2" to 1" pieces. I
think perhaps 6 oz.,

The receipe I'm using comes from the Saveur Magazine - This recipe is
one the next 10 on my list to make.
http://www.elise.com/recipes/archive...om_risotto.php

I buy and price mushrooms at the Asian stores, and lately they are the
same price as my general supermarket and don't look any nice. The
other price difference in mushrooms are from Costco which are at least
$1 lb higher than in the Asian markets for portabello.

Dee Dee

"Dee Dee" > wrote in message
ps.com...
> On Mar 12, 6:17 pm, "Peter" > wrote:
>> Bloody damn expensive here, $10 to $12 (CAN) a pound anywhere I can find
>> them in town. I do like them though, but not so much at that price,
>> but I
>> will buy some from time to time and have a "bunch" waiting to be used
>> right
>> now.
>>
>> Can anyone suggest a recipe that showcases the flavour of the oyster
>> mushroom? I figure at the price they should be a headliner.
>
> I just priced oysters here in Virginia, US, and they were $2.50 for 3
> oz. I am needing 2 cups to make a risotto. I'm not sure how many
> ounces I need for 2 cups of trimmed, cut into 1/2" to 1" pieces. I
> think perhaps 6 oz.,
>
> The receipe I'm using comes from the Saveur Magazine - This recipe is
> one the next 10 on my list to make.
> http://www.elise.com/recipes/archive...om_risotto.php
>
> I buy and price mushrooms at the Asian stores, and lately they are the
> same price as my general supermarket and don't look any nice. The
> other price difference in mushrooms are from Costco which are at least
> $1 lb higher than in the Asian markets for portabello.
>
> Dee Dee


I like the shitakes from Costco, as they were fresh and I paid about $6(can)
for a pound, de-stemmed a few weeks back, compared to the regular grocery
stores which is about $8.99 a pound. Enoki mushrooms I always find
cheapest at a local asian store, I like to use them in thai soups. Oyster
mushrooms are just expensive everywhere here.

On 13 Mar 2007 06:21:11 -0700, "Dee Dee" > wrote:


>I just priced oysters here in Virginia, US, and they were $2.50 for 3
>oz.

Where in Virginia are you, Dee Dee? I will be coming to Richmond, VA
in about 2 weeks for a 13 week travel nursing contract.

Christine, looking to meet other VA rfc'ers (including Boli, if he
will just shut up).

On 13 Mar 2007 06:21:11 -0700, "Dee Dee" > wrote:

> I just priced oysters here in Virginia, US, and they were $2.50 for 3
> oz.

Ouch.

I can generally get fresh ones locally for about $7.00 per 16 oz.

They are also not hard to grow...

I can post a simple paper feeding method if anyone is interested.
They also like hard wood shavings.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mar 13, 2:39 pm, Omelet > wrote:
> On 13 Mar 2007 06:21:11 -0700, "Dee Dee" > wrote:
>
> > I just priced oysters here in Virginia, US, and they were $2.50 for 3
> > oz.
>
> Ouch.
>
> I can generally get fresh ones locally for about $7.00 per 16 oz.
>
> They are also not hard to grow...
>
> I can post a simple paper feeding method if anyone is interested.
> They also like hard wood shavings.
> --
> Peace, Om
>
Yes, I am curious to know of which you speak! Please do so.
Intriguing.
Dee Dee

In article om>,
"Dee Dee" > wrote:

> On Mar 13, 2:39 pm, Omelet > wrote:
> > On 13 Mar 2007 06:21:11 -0700, "Dee Dee" > wrote:
> >
> > > I just priced oysters here in Virginia, US, and they were $2.50 for 3
> > > oz.
> >
> > Ouch.
> >
> > I can generally get fresh ones locally for about $7.00 per 16 oz.
> >
> > They are also not hard to grow...
> >
> > I can post a simple paper feeding method if anyone is interested.
> > They also like hard wood shavings.
> > --
> > Peace, Om
> >
> Yes, I am curious to know of which you speak! Please do so.
> Intriguing.
> Dee Dee

Okee... Let's see what I have on file:

Ah! Cool. I saved it last time I typed it out:

Oyster mushrooms are the easiest mushroom in the world to grow.

Buy them from a store (make sure they are very fresh looking).Put the
stems in a clean blender or food processor, puree to liquify. They
actually come out more like just a dryish mash.

Take a roll of unbleached natural toilet paper, put in a large zip lock
bag. Regular TP won't work. I tried it. The bleaching compounds kill the
mycelia.

Pour in enough boiling water to soak the toilet paper roll. This
"sterilizes" it.

Let cool. Stuff the pureed Oyster Mushroom stem in the tube of the toilet
paper roll, then seal up the bag and put in a warm dark place for four
weeks or until fully colonized. (it took about 5 weeks for the ones I
did to do it). You can see the white fuzz.

Then bring into the light and poke a few dime sized
holes in the sides of the bag.

Then when they fruit, pick and fry in a little
butter.Yummm.

You can also passage the mycelia to some hardwood shaving with some
added nitrogen to continue, and get larger spawn.

I've only tried this once as it tends to get too hot here too fast. I
want to eventually try dedicating some closet space to try mushroom
patches indoors.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mar 13, 1:33 pm, Christine Dabney > wrote:
> On 13 Mar 2007 06:21:11 -0700, "Dee Dee" > wrote:
>

> Where in Virginia are you, Dee Dee? I will be coming to Richmond, VA
> in about 2 weeks for a 13 week travel nursing contract.
>
> Christine, looking to meet other VA rfc'ers (including Boli, if he
> will just shut up).

Hello, Christine, thank you for your offer, but I have too many things
planned and unplanned; including home improvements-big-time; important
doctors and dental appointments and other family commitments in the
upcoming months to even consider it.

There is the Governor's mansion in Richmond, designed by Thomas
Jefferson; and of course Jamestown which is 50 minutes from Richmond -
this is the 400th anniversary this year; and Williamsburg 59 minutes
from Richmond. There is a cookbook on the Williamsburg taverns food
that is delightful; and if you ever get there, having looked at the
book which includes probably 4 of the main taverns popular menus,
would give you a place you might want to eat. I went further to
Yorktown, and there is a garden that grows year around. I saw and ate
my first salsify there, sort of looks like burdock, but I don't think
it is -- perhaps black salsify is, don't know. As RR would say, Yum!

I'm a bit of a history buff and have done a lot of genealogy on my
Virginia ancestors. Not everyone gets so excited as I do about these
things, but if you do have some spare time, these are wonderful things
to do.
Dee Dee

Peter > wrote:
: Bloody damn expensive here, $10 to $12 (CAN) a pound anywhere I can find
: them in town. I do like them though, but not so much at that price, but I
: will buy some from time to time and have a "bunch" waiting to be used right
: now.


: Can anyone suggest a recipe that showcases the flavour of the oyster
: mushroom? I figure at the price they should be a headliner.

Stir fry with cut up asparagus, a little white wine and salt.
It's important not to overcook.
I don't find that extra flavorings add anything positive to
either the asparagus or the oyster mushrooms.

--thelma

Steve Wertz wrote:
> On Mon, 12 Mar 2007 22:17:36 GMT, Peter wrote:
>
>
>>Can anyone suggest a recipe that showcases the flavour of the oyster
>>mushroom? I figure at the price they should be a headliner.
>
>
> I almost always cook mine with scallops. Sweat them, then throw
> in some halved sea scallops scallops and a touch of ghee. And
> that's it.
>
> -sw

Add to pot roast.
--
JL

"Steve Wertz" > wrote in message
...
> On Mon, 12 Mar 2007 22:17:36 GMT, Peter wrote:
>
>> Can anyone suggest a recipe that showcases the flavour of the oyster
>> mushroom? I figure at the price they should be a headliner.
>
> I almost always cook mine with scallops. Sweat them, then throw
> in some halved sea scallops scallops and a touch of ghee. And
> that's it.
>
> -sw


I like this idea, thanks Steve