How to Coook Mushrooms:
I really enjoy the texture of a crispy oyster mushroom or a golden, crunchy Lion’s Mane patty.
To achieve this you need to cook the mushrooms by themselves with olive oil, avocado, butter, ghee, tallow etc. If you want the crispy texture, keep water away. Never wash your mushrooms, wipe them off if needed. Don’t add veggies, the mushrooms will absorb that water.
Sautee mushrooms, flip, cook until golden. Set aside or put in the oven at a low temp to keep warm. Top whatever meal you’re making with the crispy oyster mushrooms. Rissotto, Pastas, Stir Fries and and Sandwiches. Amazing meat substitute or an amazing pairing with meat. Can’t go wrong!
Porcini Mushroom Risotto topped with Crispy Oyster Mushroom:
Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- dried or fresh oyster
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Vegetable oil for frying
Directions:
1. Heat the broth in a separate pot and keep it simmering on low heat.
2. In a large skillet, heat the olive oil and add the onion and garlic. Cook until the onion is soft and translucent.
3. Add the oysters to the skillet and cook until they are browned and tender, about 8-10 minutes. Set aside in warm oven.
4. Add the Arborio rice to the skillet and stir until it is coated in the oil and onion mixture.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Add the simmering broth, one ladleful at a time, stirring constantly and allowing the broth to be absorbed before adding the next ladleful. Continue this process until the rice is cooked through and has a creamy texture, about 20-25 minutes.
7. Stir in the grated Parmesan cheese and butter until they are melted and well incorporated into the risotto. Season with salt and pepper to taste.
8. In a separate bowl, mix together the flour, garlic powder, and smoked paprika. Toss the sliced oyster mushrooms in the flour mixture until they are coated.
9. Heat vegetable oil in a separate skillet until it is hot but not smoking. Add the coated oyster mushrooms to the skillet and fry until they are golden brown and crispy, about 3-4 minutes.
10. Serve the porcini mushroom risotto in bowls, topped with the crispy oyster mushrooms. Enjoy!
How to Coook Mushrooms:
I really enjoy the texture of a crispy oyster mushroom or a golden, crunchy Lion’s Mane patty.
To achieve this you need to cook the mushrooms by themselves with olive oil, avocado, butter, ghee, tallow etc. If you want the crispy texture, keep water away. Never wash your mushrooms, wipe them off if needed. Don’t add veggies, the mushrooms will absorb that water.
Sautee mushrooms, flip, cook until golden. Set aside or put in the oven at a low temp to keep warm. Top whatever meal you’re making with the crispy oyster mushrooms. Rissotto, Pastas, Stir Fries and and Sandwiches. Amazing meat substitute or an amazing pairing with meat. Can’t go wrong!
Baby Bella Mushroom Risotto topped with Crispy Oyster Mushroom:
Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound button mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 pound oyster mushrooms, cleaned and sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Vegetable oil for frying
Directions:
1. Heat the broth in a separate pot and keep it simmering on low heat.
2. In a large skillet, heat the olive oil and add the onion and garlic. Cook until the onion is soft and translucent.
3. Add the sliced button mushrooms to the skillet and cook until they are browned and tender, about 8-10 minutes.
4. Add the Arborio rice to the skillet and stir until it is coated in the oil and onion mixture.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Add the simmering broth, one ladleful at a time, stirring constantly and allowing the broth to be absorbed before adding the next ladleful. Continue this process until the rice is cooked through and has a creamy texture, about 20-25 minutes.
7. Stir in the grated Parmesan cheese and butter until they are melted and well incorporated into the risotto. Season with salt and pepper to taste.
8. In a separate bowl, mix together the flour, garlic powder, and smoked paprika. Toss the sliced oyster mushrooms in the flour mixture until they are coated.
9. Heat vegetable oil in a separate skillet until it is hot but not smoking. Add the coated oyster mushrooms to the skillet and fry until they are golden brown and crispy, about 3-4 minutes.
10. Serve the button mushroom risotto in bowls, topped with the crispy oyster mushrooms. Enjoy!
