Get ready to discover the wonderful world of GreenBox-grown oyster mushrooms through four irresistibly simple recipes!
These mushroom-laden dishes 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 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, appropriately spicy, slightly rosemary-like, and delicately oniony. Thanks to the addition of ketchup and maple syrup, the flavor is deep and harmonious. The soy sauce and a good pinch of salt on top make it irresistible.
Ingredients:
1 harvest of oyster mushrooms (we used Italian Oyster Mushrooms used)
Marinade:
⅓ cup dry red wine
¼ cup high quality ketchup
¼ cup soy sauce
2 tablespoons oil or olive oil
1 tablespoon maple syrup or honey
1 teaspoon black pepper, in grains
2 allspice grains
4 sprigs fresh rosemary
½ onion, cut into thick slices
Preparation:
Clean the Italian Oyster Mushrooms (you don't have to wash them). If some are very large, cut them in halves so they grill evenly. In a large cup mix all the liquid ingredients of the sauce, then add the herbs, spices and onions and mix again thoroughly.
Pour half of the marinade in the bottom of a plastic or glass container, lay out the oyster mushrooms, and then pour the rest of the marinade over them. Close the box, shake it a few times and put it in the refrigerator overnight.
The next day grill the Italian Oyster Mushrooms on a grill or in a grill pan. Serve them 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 appetizer without any extras.
Filling Tom Kha soup
This is one of our favorite soups to enjoy at least once a week during the fall/winter season. It is low carb, vegan and quick to prepare. We usually double the ingredients and have a meal for 2 days. It is perfect for a rainy summer day.
Ingredients:
½ harvest of oyster mushrooms (we used Golden Oyster Mushrooms used)
1 block tofu (200 g)
1 small zucchini
1 carrot
1 red bell bell pepper
⅓ jar frozen green peas
2 tablespoons Tom Kha soup paste
400 g vegetable broth
200 g coconut milk
1 tablespoon olive oil
Sesame seed
Salt, soy sauce
Lemon or Thai basil
Preparation:
Cut the tofu into cubes and fry briefly in olive oil. Cut the carrot, zucchini, Golden Oyster Mushrooms and bell bell pepper into strips and add them to the tofu. Add the frozen green peas. Pour enough hot broth over it to just cover the ingredients. Cook for 25 minutes. Add coconut milk and tom kha paste. Bring to a boil.
Season to taste with salt and soy sauce. Sprinkle the soup with sesame seeds and fresh lemon or Thai basil.
Pink Oyster Mushroom Doner kebab dinner
Pink Oyster Mushrooms with their vibrant color and great meaty texture, are a perfect vegan substitute for chicken. Try this kebab recipe - it's great for a quick lunch or dinner:
Ingredients:
1 harvest of oyster mushrooms (we used Pink Oyster Mushrooms used)
2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground cumin seeds
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
To the insert:
Pita bread or rice
Your favorite salad
Tzatziki sauce (Greek yogurt with chopped cucumber, some garlic, salt and pepper)
Preparation:
In a bowl, mix olive oil, minced garlic, ground cumin, paprika, ground coriander, cayenne pepper, salt, black pepper and lemon juice to make the marinade. Add the sliced and cleaned Pink Oyster Mushrooms (you don't have to wash them) into the marinade and make sure they are well covered. Cover the bowl and let it sit in the fridge for at least 30 minutes to let the flavors combine.
Preheat a grill pan over medium-high heat and add butter. Fry the mushrooms for about 3 minutes per side until they look nice and crispy.
Serve with warm pita bread or rice (if you cook rice, fry it first with some butter and add some curry spice, then cover with water and cook), tzatziki sauce (Greek yogurt with chopped cucumber, some garlic, salt and pepper) and salad.
Hearty breakfast with fried oyster mushrooms and eggs
This breakfast is a delicious and nutritious way to start your day. It should keep you full for at least 3-4 hours. Italian Oyster Mushrooms are very tasty and go perfectly with eggs.
Ingredients:
½ harvest of oyster mushrooms (we used Italian Oyster Mushrooms used)
2-3 tablespoons olive oil
Eggs (1-2 per person)
2 medium tomatoes, sliced
Your favorite bread
Salt and pepper, to taste
Fresh chive rolls (for garnish)
Preparation:
Clean the Italian Oyster Mushrooms (you can gently wipe them with a damp kitchen towel, you don't have to wash them). Cut them into bite-sized pieces. Slice the tomatoes and set them aside.
In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat. Add the sliced oyster mushrooms to the pan, making sure they are in a single layer. Do not overcrowd the pan to allow for even frying.
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 needed. 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 as they cook. Serve with fresh bread, sliced tomatoes and chive rolls.
With our GreenBox and impressively simple mushroom packs, you can grow these tasty morsels right in your kitchen.
Look forward to the fascinating journey of cultivating your own mushrooms and enjoy the satisfaction of creating something from scratch.