Today we’re going to talk about one of my favorite varieties of mushrooms – pink oyster mushrooms! These gorgeous mushrooms are not only visually stunning, but they also have a delicate, sweet flavor that pairs well with a wide range of dishes. When you fry them, they taste like bacon, and simmered in soups, they give a deep earthy warmth. Let’s dive in and explore some ways to cook with pink oyster mushrooms.
Here’s a comforting and hearty pink oyster mushroom stroganoff.
You will need 1 pound of pink oyster mushrooms, 2 tablespoons of olive oil, 1 diced onion, 2 cloves of minced garlic, 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 cup of sour cream (or unsweetened coconut cream for a dairy-free version), salt, pepper, and fresh parsley for garnish. Start by heating olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic and cook until tender, about 5 minutes. Toss in pink oyster mushrooms and sauté until golden at the edges, about 8-10 minutes. Add broth, Worcestershire sauce, and Dijon mustard and let simmer until the sauce has thickened, usually taking 8-10 minutes. Stir in sour cream (or coconut cream) and season with salt and pepper to taste. Serve over your choice of pasta (we love chickpea fettucini-style noodles) and garnish with fresh parsley.
Next, let’s try a rustic pink oyster mushroom and Gruyere tart. For this dish, you will need 1 pound of pink oyster mushrooms, 2 tablespoons of butter, 1 diced or thinly sliced onion, 1 minced clove of garlic, 1 sheet of puff pastry (or a gluten-free oat flour crust), 1 cup of grated Gruyere cheese, 1 beaten egg, salt, and pepper. Start by preheating the oven to 375°F. In a skillet, melt butter over medium-high heat. Add onion and garlic and cook until tender, about 5 minutes. Toss in pink oyster mushrooms and sauté until golden-edged and tender, about 7-9 minutes. Roll out the puff pastry on a floured surface and transfer to a baking sheet. Spread the sautéed mushrooms and onions over the puff pastry, leaving a small border around the edge. Sprinkle grated Gruyere cheese over the mushrooms. Brush the edges of the pastry with egg. Bake for 25-30 minutes, or until the pastry is golden brown and the cheese is melted and beginning to form a golden crust. Serve hot or at room temperature and savor the savory flavors of this artisanal dish.
And finally, try a creamy pink oyster mushroom risotto with lemon and Parmesan. For this recipe, you will need 1 pound of pink oyster mushrooms, 1 cup of short grain italian rice (Arborio is good) 4 cups of chicken or vegetable broth, 2 tablespoons of butter, 2 cloves of minced garlic, 1 diced onion, 1/4 cup of grated Parmesan cheese, 1/4 cup of fresh lemon juice, salt, and pepper. Heat the broth in a separate pot over medium heat. In a large skillet, melt butter over medium heat. Add garlic and onion and cook until tender, about 5 minutes. Add pink oyster mushrooms and sauté until tender