Breaded
Oyster mushrooms
Ingredients (4 people)
• 250 g oyster mushrooms • 12 sprigs of fresh chives • 2 sprigs of fresh parsley • 2 eggs • 2 tbsp oil / butter • 6 tbsp breadcrumbs • 1 lemon • Salt Pepper
Preparation (10min)
1. 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 in the beaten eggs, then in the breadcrumbs.
4. Brown the oyster mushrooms in the pan with the oil 2 minutes on each side until they are nice and crispy Serve with a yogurt-based sauce, green onions, coriander lemon juice.
Tapenade
Of Shiitakes
Ingredients (4 people)
250 gr of shiitakes or oyster mushrooms • 1 tbsp olive oil 2 garlic cloves • 1 shallot • Salt, pepper • Lemon • Parsley
Preparation (10min)
1. Cut the mushrooms into small pieces. Sauté them a few minutes in the pan in hot oil.
2. On lower heat, add crushed garlic and shallot. Sauté for a few minutes. You you can also deglaze with white wine at this stage, the taste pairs perfectly with that of mushrooms.
3. Add salt, pepper, a squeeze of lemon, chopped parsley leaves. Blend everything either with a mixer or mash with a fork.
Serve a once cooled on grilled tartines On toasts, tartines, in mezzes, etc. A treat! If your children don't like the texture of mushrooms, try this recipe to convince them: guaranteed success!
Oyster Mushroom Foam with Cinnamon
Ingredients
200g oyster mushrooms • 1 shallot • 1 clove of garlic • Fresh chopped parsley (flat or curly) • 100ml milk (animal or plant-based) • 400ml cream (animal 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 (truffle-flavored, if you like) Salt • Pepper
Preparation
Peel and finely chop the garlic and shallot.
In a saucepan, sauté the garlic, shallot, parsley, and mushrooms in the oil until the mushrooms have released their water (+/- 10 minutes).
Salt and pepper Separately, in another saucepan, dissolve the cornstarch in the milk.
Add the cream, agar-agar, and cinnamon stick Bring to a boil for 30 seconds.
Add the mushroom mixture to the cream-milk mixture.
Remove the cinnamon stick (do not throw it away! Rinse it with water, dry it and use it to make a garland to decorate your table...).
Blend everything to obtain a smooth and homogeneous texture Pour the preparation into the different ramekins Chill for at least 1 hour.
Mix the sugar and ground cinnamon
Sprinkle 1 tablespoon of cinnamon sugar on top of each ramekin.
Caramelize with a blowtorch or under the oven grill for a few minutes.
Serve with lamb's lettuce
Enjoy your meal!
Creamy Mushroom Soup with Garlic and Thyme
Ingredients
200g of mushrooms • 1 onion • 6 sprigs of thyme • 200ml of fresh cream (or thick cream, or plant-based cream) • A little water • butter or olive oil • salt and pepper
optional: 1 bunch of watercress
garlic cloves
Preparation
Sweat the onions in butter in a large saucepan.
Cut the mushrooms into small pieces and keep the stems in the freezer for a future broth.
Place mushrooms, garlic, and thyme in the saucepan, cover with water and cook for 15 minutes at a low simmer.
Blend, add fresh cream and water until the desired texture is reached.
Chop a bunch of watercress and mix into the soup.
Taste, salt and pepper and taste again (do not hesitate to add more thyme!)
Enjoy your meal!
Pulled Pork Style Shredded Oyster Mushrooms
Ingredients
400 g black pearl or Eryngii mushrooms• 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 version Cut the cap (to keep for a sauté, for example) and shred
the stem using a fork, to obtain irregular matchsticks.
In the pan, heat the oil, sauté the finely chopped shallot, then add the mushrooms and smoked paprika.
Sauté for a few minutes, then add the rest of the ingredients, diluting the barbecue sauce in the water.
Reduce over low heat, covering but not completely, for about twenty minutes.
Be very careful at the end of cooking: stir regularly to evaporate without burning.
When the sauce is thick and coats the mushroom pieces well, remove from heat and serve.
For the oven version as for the pan version, shred the oyster mushroom stems, then place in an ovenproof dish, mixing with 2 tbsp of oil and the paprika.Cook at 200°C for about 20 minutes, until the mushrooms are cooked and slightly crispy.
Then, add the barbecue sauce diluted in 75 ml of water, and watch while stirring regularly until you get a thick and syrupy mixture.
Serve hot, as a burger topping or in a complete plate.
To slip into a burger or a gourmet composed plate.