If you’ve been hearing about pink oyster mushroom benefits and wanting to integrate them into your cooking, here’s a great pink oyster mushroom recipe for stroganoff along with some tips for cooking with mushrooms.
If you’d like to go more in depth, check out Erin’s Guide to Cooking With Pink Oyster Mushrooms.
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 two of my favorite ways to cook with pink oyster mushrooms.
Creamy Pink Oyster Mushroom Stroganoff
Ingredients:
- 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 and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onion and minced garlic, cooking 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, simmering until the sauce thickens (approximately 8-10 minutes).
- Stir in sour cream or coconut cream, seasoning with salt and pepper.
- Serve over your choice of pasta, garnished with fresh parsley.
Rustic Pink Oyster Mushroom and Gruyere Tart
Ingredients:
- 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 gluten-free oat flour crust)
- 1 cup of grated Gruyere cheese
- 1 beaten egg
- Salt and pepper
Instructions:
- Preheat the oven to 375°F.
- Melt butter in a skillet over medium-high heat, adding onion and garlic until tender (about 5 minutes).
- Toss in pink oyster mushrooms, sautéing until golden-edged and tender (about 7-9 minutes).
- Roll out puff pastry on a floured surface, transferring to a baking sheet.
- Spread the sautéed mushrooms and onions over the pastry, leaving a small border.
- Sprinkle grated Gruyere cheese over the mushrooms and brush the pastry edges with egg.
- Bake for 25-30 minutes until golden brown. Serve hot or at room temperature.