Fun Facts
- The latin name for Oyster Mushrooms is Pleurotus Ostreatus, meaning “sideways
oyster”, referring to the oyster-like appearance of the mushroom.
- They are large and fleshy with a signature fan-shaped cap. They usually have short
stalks called stripes and long furrows underneath the cap called gills.
- Oyster mushrooms are linked to several health benefits. They are known to be good
sources of fiber and protein, promote heart and immune system health, encourage
healthy blood sugar control, and provide antioxidant and anti-inflammatory effects.
- Oyster mushrooms include about 65 Kcals per cup (85 grams), 10 grams of
carbohydrates, less than 1 gram of fat, and about 5 grams of protein
- Oyster mushrooms are versatile and go well in many dishes such as soups, stews,
pastas, pizzas and stir-fries. The most common way to cook them is a simple saute or
stir fry. Brown them in olive oil with herbs, spices and garlic
- Oyster Mushrooms are an excellent meat alternative, based on texture and taste
- Cleaning oyster mushrooms is easy. Just rinse with water, and pat dry with a paper
towel. Do not submerge them in water for too long.
- Are mushrooms considered a fruit or a vegetable? They are known to be a vegetable, but technically they are a member of the fungi kingdom and are not plants at all.
- Mushrooms are kind and gentle on our planet. They are one of the most sustainably grown foods as they require very little energy and water to grow.
Recipes
Oyster Mushroom Patty - for burgers and sandwiches
Ingredients
- 1 medium onion
- 2 tsp garlic powder or 1 tsp fresh garlic paste
- 1 tsp salt, pepper and chilli powder for spice (optional)
- 3 eggs
- ½ cup breadcrumbs and 3 tbs mushroom powder
- ½ cup grated cheese (optional)
- 250g oyster mushrooms, shredded or chopped finely
Instructions
- Mix all ingredients together in a bowl.
- Used oil on hand and pat into patties
- In a pan use 2 tbls of oil, and shallow fry on medium flame until brown, then flip to other side.
- Usually 3-4 minutes on each side. Ready to assemble into a sandwich or burger bun with
lettuce, tomatoes, mayonnaise.
Vegan Fried Chicken aka Fried Oyster Mushrooms
We rarely recommend fried foods, but this is an exception!
Ingredients
- Oyster mushroom - 250gms
- Flour
- Spices - Pepper , Garlic Powder, Chilly Powder, Turmeric Powder
- Salt
- Oil for frying
Instructions
- Prepare mushrooms - rinse and pat dry
- In a large bowl, combine all the dry spices,salt and flour
- In another bowl, take half the dry mixture and add ½ cup - 1 cup of water. Mix until smooth
batter like consistency
- Take a mushroom, dip into the wet batter and then into dry batter. Repeat the same for a double
coat. Make sure the mushrooms are fully coated in flour. Set on a plate
- Boil oil in a deep pan, and drop the coated mushroom, a few at a time. Avoid overcrowding of
the pan. Fry for 1-2 minutes until golden brown..
Place on a cooling rack or on a plate with napkins to remove excess oil. Enjoy with your
favourite dipping sauses
Simple non creamy mushroom soup ( Serves 4 )
Ingredients
- 100g of mushroom
- 2 eggs, beaten
-
4 cups water
- 3-4 ginger slices
- 2 stalks green onion, chopped
- 1 tsp salt
- 1 tsp sesame oil or olive oil
- Pinch of pepper
Instructions
- Add ginger and oyster mushroom into the water and bring to boil over medium heat
(5-10 mins)
- Add salt and keep boiling for another 2 minutes
- Turn to low heat, gently pour the egg around the pan and wait for about 2 minutes until
the egg starts to turn solid, add the green onion into the pan, and stir
- Pour the soup into a container, drizzle with a touch of sesame oil / olive oil and sprinkle
with some pepper powder to serve
- If you want to make it spicy add some sriracha sauce or chili oil. You can also add
vegetables such as peas, carrots and corn.
Creamy mushroom soup: Serves 4
Ingredients
- 2 tbsp finely chopped onion (finely chopped)
- 2 cloves finely chopped garlic
- 100-200g mushrooms (thinly sliced)
- 1-2 tsp plain flour / all-purpose flour
- 2 tsp olive oil
- 1 tbsp unsalted butter
- 3 cups veg stock or water
- ½ tsp ground pepper
- ½ tsp oregano or thyme (optional)
- salt to taste (based on salted or unsalted butter)
- ¼ cup cream or fresh malai or milk
Instructions
- In a large deep pan, heat oil and butter
- Add onions and garlic and saute until translucent (2-3 minutes)
- Add sliced oyster mushroom (chopped or shredded by hand) and saute (2-3 minutes)
- Add flour and saute for a few minutes (this helps the soup thicken)
- Add water or veg stock along with ground pepper, salt and herbs pepper
- Boil for 5-7 minutes, turn off the flame
- Take 1 cup of mushroom from the pan and with the broth into a blender and puree the
mixture into a smooth consistency
- Transfer the blended puree back to the pan and add the cream or milk
- Mix well and simmer for 1-2 minutes on low heat
- Serve hot with a side of garlic bread or topped with croutons
Coorg Kummu (Mushroom) Curry – Serves 4
Ingredients
- 500g of fresh oyster mushrooms
- 2 tbsp of oil
- 1 tsp chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powders
- Salt to taste
- ½ tsp kaachampuli
- 1 tsp of malt vinegar or ½ tsp of tamrind paste
- ¼ tsp mustard seeds
- 2 medium onions
- ½ fresh coconut
- ½ tsp cumin seeds
- 2 garlic cloves
- 1 cup water
Instructions
- Wash the fresh mushroom, pat dry. If you prefer smaller pieces, shred mushrooms by hand
- Rub mushrooms with chilly, turmeric, coriander powders and salt
- Set aside for 15 minutes
- Heat oil for tempering in a pan, put mustard seeds and allow to splutter
- Add finely chopped onions and fry on low heat until golden brown
- Add mushrooms and stir in 1 cup of water and cook on low heat (5 minutes)
- While mushrooms are cooking make a paste using the coconut, cumin seeds and garlic
- Add the ground paste, stir and cook until the mushrooms are tender (10 minutes)
- Add pinch of kaachampuli, vinegar or tamarind paste and stir
- Serve with rice, dosa or rice rottis (akki otti)
Submit your favorite mushroom recipes along with pictures to -
feedback@blacksoilagro.com
