's Oyster Mushrooms, Breaded
Ingredients ( serves 4)
• 250 g oyster mushrooms • 12 sprigs of fresh chives • 2 sprigs of fresh parsley • 2 eggs • 2 tbsp oil or butter • 6 tbsp breadcrumbs • 1 lemon • Salt and pepper
Preparation ( 10 min)
1. Finely chop the parsley and chives. Mix the herbs with the breadcrumbs, salt, and pepper.
2. Beat the eggs in a bowl.
3. Dip the oyster mushrooms one by one into the beaten eggs, then into the breadcrumbs.
4. Sauté the oyster mushrooms in a skillet with oil for 2 minutes on each side until they are nice and crispy. Serve with a sauce made from yogurt, green onions, cilantro, and lemon juice.
's Shiitake Tapenade
Ingredients ( serves 4)
250 g shiitake or oyster mushrooms • 1 tablespoon olive oil 2 cloves garlic • 1 shallot • Salt, pepper • Lemon • Parsley
Preparation ( 10 min)
1. Cut the mushrooms into small pieces. Sauté them for a few minutes in a skillet with hot oil.
2. Reduce the heat, then add the crushed garlic and shallot. Sauté for a few minutes. You can also deglaze with white wine at this stage; the flavor pairs perfectly with that of the mushrooms.
3. Add salt, pepper, a squeeze of lemon, and chopped parsley. Blend everything together in a food processor or mash with a fork.
Serve once cooled on toasted bread On toast, bread slices, as part of a mezze platter, etc. A real treat! If your kids don't like the texture of mushrooms, try this recipe to win them over: guaranteed success!
Oyster Mushroom Mousse with Cinnamon
Ingredients
200g oyster mushrooms • 1 shallot • 1 clove of garlic • Finely chopped fresh parsley (flat-leaf or curly) • 100ml milk (dairy or plant-based) • 400ml cream (dairy or plant-based) • 1 cinnamon stick • 4 tablespoons cane sugar • 4 teaspoons ground cinnamon • 2 tablespoons cornstarch • 2 level teaspoons agar-agar • 1 tablespoon olive oil (infused with truffle, if you like) Salt • Pepper
Preparation
Peel and mince the garlic and shallot.
In a saucepan, sauté the garlic, shallot, parsley, and mushrooms in oil until the mushrooms have released their liquid (about 10 minutes).
Season with salt and pepper In a separate saucepan, mix the cornstarch with the milk.
Add the cream, agar-agar, and cinnamon stick Bring to a boil for 30 seconds.
Add the mushroom mixture to the cream-and-milk mixture.
Remove the cinnamon stick (don't throw it away! Rinse it off, let it dry, and use it to make a garland or to decorate your table...).
Blend everything until smooth and creamy Pour the mixture into individual ramekins Chill for at least 1 hour.
Mix the sugar and ground cinnamon
Sprinkle 1 tablespoon of cinnamon sugar over the top of each ramekin.
Caramelize with a blowtorch or under the broiler for a few minutes.
Serve with lamb's lettuce
Enjoy!
Cream of Mushroom Soup with Garlic and Thyme
Ingredients
200 g mushrooms • 1 onion • 6 sprigs of thyme • 200 ml crème fraîche (or heavy cream, or plant-based cream) • A little water • butter or olive oil • salt and pepper
optional: 1 bunch of watercress
garlic cloves
Preparation
Sauté the onions in butter in a large saucepan.
Cut the mushrooms into small pieces and save the stems in the freezer for future broth.
Place the mushrooms, garlic, and thyme in a saucepan, cover with water, and simmer for 15 minutes.
Blend, then add crème fraîche and water until you reach the desired consistency.
Chop a bunch of watercress and stir it into the soup.
Taste it, season with salt and pepper, and taste it again (feel free to add more thyme!)
Enjoy!
Shredded Oyster Mushrooms, Pulled Pork Style
Ingredients
400 g black pearl mushrooms or Eryngii• 40 g shallot • 1 tbsp smoked paprika • 1 tbsp cane sugar • 40 g barbecue sauce • 1 tbsp olive oil • 150 ml water
Preparation
For the pan-fried version Cut off the cap (set it aside for a stir-fry, for example) and shred
using a fork to create irregular matchsticks.
Heat the oil in a skillet, sauté the finely chopped shallot, then add the mushrooms and smoked paprika.
Sauté for a few minutes, then add the remaining ingredients, diluting the barbecue sauce with water.
Simmer over low heat, covered but not completely, for about 20 minutes.
Pay close attention toward the end of cooking: stir frequently to let the liquid evaporate without burning.
When the sauce has thickened and coats the mushroom pieces well, remove from the heat and serve.
For both the oven-baked and pan-fried versions, trim the stems of the oyster mushrooms, then place them in an oven-safe dish, tossing them with 2 tablespoons of oil and the paprika.Bake at 200°C for about 20 minutes, until the mushrooms are cooked through and slightly crispy.
Next, add the barbecue sauce diluted in 75 ml of water, and cook, stirring frequently, until the mixture thickens and becomes syrupy.
Serve hot, as a burger topping, or as part of a full meal.
Perfect for a burger or a gourmet platter.