Now or Later Oyster Mushrooms

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I adore mushrooms and often end up buying more than I can actually use in a week. I decided upon this method as a way of preserving them until I could use them – Just simmer them in a rich stock until cooked, and refrigerate for a few days or freeze until the opportunity to use them comes up. They will be very tasty, having been infused with the flavors and aroma of the stock.

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These lovely mushrooms come from Oley Valley Mushrooms in Oley, PA. Angela Evans is the wonderful who brings them to the Malvern Farmer’s Market in Burke Park each Saturday.

Separate the mushrooms, cutting the larger petals into strips. Bring the stock to a boil and add the mushrooms. Reduce the heat and cook at a low bubble for 20 minutes. Drain, reserving the liquid for another use. (It’s wonderful for cooking rice, quinoa or other grains.) Refrigerate if you will be using them in the next few days or freeze for later.

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I made a batch a few days ago and tonight will be using them as part of a quick supper. I have had a head cold and want comfort food, so dinner will be creamed mushrooms with pasta and asparagus. ~ Glyn

Creamed Oyster Mushrooms

8 oz previously cooked oyster mushrooms thawed (preferably cooked in rich Chicken Stock**)
½ c sour cream or homemade or greek yogurt
¼ tsp dried dill

Heat the mushrooms gently. There will be moisture as they thaw. Stir in the cream or yogurt and the dill and continue heating but do not boil. Serve at once as a side dish, or use as below:

Variation: Quick Creamed Mushrooms with Pasta and Asparagus (serves 2)
1 recipe creamed oyster mushrooms
4 oz gluten-free pasta (cooked al dente)
½ c grated parmesan or romano cheese
2 tbs toasted pine nuts
4 oz asparagus, cut into two inch lengths and steamed
I tsp olive oil

Combine the cooked asparagus and pasta. Toss with the olive oil and keep warm. Add the cheese to the creamed mushrooms and stir gently over warm heat to melt the cheese. Pour the sauce over the pasta mix and top with the toasted pine nuts.

**Rich Chicken Stock

2-3 lbs chicken pieces (back, wings and necks)
1 large onion, quartered but unpeeled
2 carrots, cut in half but not pared
2 clove garlic, whole, not peeled
4 stalks celery (including any leaves)
1 tsp salt
¼ tsp pepper
½ tsp poultry seasoning
6 whole cloves
8 c water

Place all the ingredients, including the skins and peels into a stock pot. Bring to a boil, skim, reduce the heat and cook for 2-3 hours. Pour through a strainer. Discard the solids. Makes about 2 quarts and freezes very well for up to a year. Using the cloves is an idea I read in a 19th century American cookbook. It really perks up the flavor without being obvious.

This entry was posted by Glyn Ruppe-Melnyk.

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