Get ready to discover the wonderful world of GreenBox-grown oyster mushrooms through four irresistibly simple recipes!
These mushroom-packed dishes will bring an explosion of flavor and a dash of elegance to your dinner table. Whether you're a cooking enthusiast, vegan, flexitarian or simply looking for delicious inspiration, these oyster mushroom recipes will add fun and flavor to your kitchen adventures.
Let's start with grilled oyster mushrooms:
With a rich umami flavor, oyster mushrooms are often associated with meat dishes. Whether you like meat or not, the ones in this recipe taste amazingly good - intensely vinous, suitably spicy, slightly rosemary-like and delicately oniony. The addition of ketchup and maple syrup creates a deep, harmonious flavor. The soy sauce and a good pinch of salt on top make them irresistible.
Zutaten:
1 harvest of oyster mushrooms (we used spoon mushrooms )
Marinade:
⅓ cup dry red wine
¼ cup of high-quality ketchup
¼ cup of soy sauce
2 tablespoons oil or olive oil
1 tablespoon maple syrup or honey
1 teaspoon black pepper, in grains
2 Pimentkörner
4 sprigs of fresh rosemary
½ onion, cut into thick slices
Zubereitung:
Clean the spoonfuls (you don't need to wash them). If some are very large, cut them in half so that they grill evenly. In a large cup, mix all the liquid sauce ingredients, then add the herbs, spices and onions and mix thoroughly again.
Pour half of the marinade into the bottom of a plastic or glass container, lay out the oyster mushrooms and then pour the remaining marinade over them. Close the box, shake it a few times and put it in the fridge overnight.
The next day, grill the spoonfuls on a barbecue or in a grill pan. Serve hot and sprinkle the mushrooms with a pinch of salt. They taste great with a piece of crusty bread, baked potatoes and your favorite salad, or as a light starter without any extras.
Filling Tom Kha soup
This is one of our favorite soups that we enjoy at least once a week during the fall/winter season. It's low in carbohydrates, vegan and quick to prepare. We usually double the ingredients and have a meal for 2 days. It's perfect for a rainy summer day.
Zutaten:
½ harvest of oyster mushrooms (we used lemon mushrooms )
1 block of tofu (200 g)
1 small courgette
1 Karotte
1 red bell pepper
⅓ jar of frozen green peas
2 tablespoons of tom kha soup paste
400 g vegetable stock
200 g coconut milk
1 tablespoon olive oil
Sesamsamen
Salz, Sojasoße
Lemon or Thai basil
Zubereitung:
Cut the tofu into cubes and fry briefly in olive oil. Cut the carrot, zucchini, lemon wedges and bell pepper into strips and add to the tofu. Add the frozen green peas. Pour over enough hot stock to just cover the ingredients. Cook for 25 minutes. Add coconut milk and tom kha paste. Bring to the boil.
Season to taste with salt and soy sauce. Sprinkle the soup with sesame seeds and fresh lemon or Thai basil.
Rosen-Seitling Döner Dinner
Rose Sideballs with their vibrant color and great meaty texture are a perfect vegan substitute for chicken. Try this kebab recipe - it's perfect for a quick lunch or dinner:
Zutaten:
1 harvest of oyster mushrooms (we used rose side mushrooms )
2 tablespoons of olive oil
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
1 tablespoon lemon juice
2 tablespoons butter
Zur Beilage:
Pita bread or rice
Dein Lieblingssalat
Tzatziki sauce (Greek yogurt with chopped cucumber, a little garlic, salt and pepper)
Zubereitung:
In a bowl, mix together the olive oil, chopped garlic, ground cumin, paprika, ground coriander, cayenne pepper, salt, black pepper and lemon juice to make the marinade. Add the cut and cleaned rose side pieces (you don't need to wash them) to the marinade and make sure they are well covered. Cover the bowl and leave to marinate in the fridge for at least 30 minutes to allow the flavors to combine.
Preheat a grill pan over a medium-high heat and add butter. Fry the mushrooms for about 3 minutes on each side until they look nice and crispy.
Serve with warm pita bread or rice (if you are cooking rice, fry it first with a little butter and add some curry spice, then cover with water and cook), tzatziki sauce (Greek yogurt with chopped cucumber, a little garlic, salt and pepper) and salad.
Hearty breakfast with fried oyster mushrooms and eggs
This breakfast is a delicious and nutritious way to start the day. It should keep you full for at least 3-4 hours. Spoonfuls of sideballs are very tasty and go perfectly with eggs.
Zutaten:
½ Harvest of oyster mushrooms (we used spoonfuls )
2-3 tablespoons of olive oil
Eggs (1-2 per person)
2 medium tomatoes, sliced
Dein Lieblingsbrot
Salt and pepper, to taste
Fresh chives rolls (for garnish)
Zubereitung:
Clean the spoonfuls (you can wipe them gently with a damp kitchen towel, you don't need to wash them). Cut them into bite-sized pieces. Cut the tomatoes into slices and set aside.
Heat 1-2 tablespoons of olive oil in a large frying pan over medium-high heat. Place the sliced eastern mushrooms in the pan and make sure they are in a single layer. Do not overcrowd the pan to ensure even roasting.
Fry the mushrooms until they are golden brown and crispy. Stir occasionally to ensure even frying. Season the mushrooms with a pinch of salt and freshly ground black pepper. Remove them from the pan and set aside.
Add a little more olive oil to the pan if necessary. Crack the eggs into the pan, being careful not to break the yolks. Cook the eggs to your preference. We cook them until the whites are firm and the yolks are still runny. Season the eggs with salt and pepper while they are cooking. Serve with fresh bread, sliced tomatoes and chives.
With our GreenBox and the impressively simple Mushroom Packs, you can grow these tasty treats right in your kitchen.
Enjoy the fascinating journey of growing your own mushrooms and the satisfaction of creating something from scratch.