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 amazing - 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 it irresistible.
Ingredients:
1 harvest of oyster mushrooms (we used Italian Oyster Mushrooms used)
Marinade:
⅓ Cup of dry red wine
¼ cup of high-quality ketchup
¼ cup soy sauce
2 tablespoons of oil or olive oil
1 tablespoon maple syrup or honey
1 teaspoon black pepper, in grains
2 allspice grains
4 sprigs of 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 half so that 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 into 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 fridge 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 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.
Ingredients:
½ Harvest oyster mushrooms (we used Golden Oyster Mushrooms used)
1 block of tofu (200 g)
1 small zucchini
1 carrot
1 red bell bell pepper
⅓ Jar of frozen green peas
2 tablespoons tom kha soup paste
400 g vegetable stock
200 g coconut milk
1 tablespoon olive oil
Sesame seeds
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 peppers 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.
Pink Oyster Mushroom 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 of garlic, chopped
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon of ground coriander
¼ teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
1 tablespoon lemon juice
2 tablespoons butter
To the supplement:
Pita bread or rice
Your favorite salad
Tzatziki sauce (Greek yogurt with chopped cucumber, a little garlic, salt and pepper)
Preparation:
In a bowl, mix together the olive oil, minced garlic, ground cumin, paprika, ground coriander, cayenne pepper, salt, black pepper and lemon juice to make the marinade. Add the chopped and cleaned Pink Oyster Mushrooms (you don't need to wash them) into 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 the 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. Italian Oyster Mushrooms The eggs are very tasty and go very well with eggs.
Ingredients:
½ Harvest oyster mushrooms (we used Italian Oyster Mushrooms used)
2-3 tablespoons olive oil
Eggs (1-2 per person)
2 medium-sized tomatoes, cut into slices
Your favorite bread
Salt and pepper, to taste
Fresh chives rolls (for garnish)
Preparation:
Clean the Italian Oyster Mushrooms (you can wipe them carefully with a damp kitchen towel, you don't have to wash them). Cut them into bite-sized pieces. Slice the tomatoes and set aside.
Heat 1-2 tablespoons of olive oil in a large frying pan over a 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 ensure even cooking.
Fry the mushrooms until they are golden brown and crispy. Stir occasionally to ensure even cooking. 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, taking care not to break the yolks. Cook the eggs according 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 delicacies right in your kitchen.
Look forward to the fascinating journey of cultivating your own mushrooms and enjoy the satisfaction of creating something from scratch.