Blue Oyster mushroom recipes.

Blue oyster mushrooms have an umami, mild, earthy and savory flavor profile and a dense and slightly chewy texture. Blue oyster mushrooms health benefits are numerous, most notably with high amounts of antioxidants. We have compiled delicious recipes making creative uses of our blue oyster mushrooms.

The Bloomin’ Oyster (w/ Ramp Aioli)

Yield: 4 servings
Vegetarian

Ingredients for Ramp Aioli (You can substitute with Scallions)

½ cup mayonnaise
2 oz ramp leaves and stems (substitute with 2 oz scallion greens if ramps not in season), finely minced - save a pinch for garnish!
½ lemon, juiced
¼ cup extra virgin olive oil
½ tsp salt

Ingredients for Mushrooms

½ lb blue oyster mushroom, top-fruited
1 cup milk
1 egg
1 cup flour
1-½ tsp salt
½ tsp ground black pepper
1 tsp cayenne powder
½ tsp onion powder
½ tsp garlic powder
¼ tsp cumin
¼ tsp smoked paprika

Method for Ramp Aioli

  1. Place mayonnaise, lemon juice, ramps, and salt in food processor and begin blending.

  2. Slowly drizzle olive oil into mixture as it processes and whip until smooth. Taste and adjust salt if desired. Set aside in refrigerator.

Method for Mushrooms

  1. Prepare the mushroom by gently tearing fronds into bite-size pieces from edge of cap to stem, making sure to keep pieces connected to base.

  2. Whisk milk and egg in large mixing bowl.

  3. Whisk flour, salt, pepper, cayenne powder, onion powder, garlic powder and cumin in separate large mixing bowl.

  4. Coat mushroom in liquid mixture then dredge in flour. Repeat this process one more time then place mushroom in refrigerator.

  5. Pour enough oil to submerge mushroom in large vessel and heat to 350°.

  6. Once oil is up to temp, remove mushroom from refrigerator and slowly lower into cooking vessel gill-sides down. Use metal utensil to ensure it is fully submerged and cook until golden brown (about 10 minutes). Remove and place on drying rack.

  7. Place mushroom on serving plate and cut center in “X” pattern to make room for dipping sauce. If mushroom cluster doesn’t stand on its own, wrap the base of it in a rolled piece of aluminum foil to help it stand up.

  8. Place sauce in center, garnish w/ ramp greens and serve.

 

50/50 Beef & Blue Burgers

Yield: 4 burgers

We’re constantly working to find ways to incorporate more mushrooms into our diets and this is a great one! This crowd-pleasing grilled favorite is super flavorful and is a wonderful way to share your mushroom-growing prowess with friends and family. Being foragers, we added a small amount of dried Morels into the mix but they can just as easily be omitted. Enjoy!

Ingredients

1 lb blue oyster mushrooms, small dice
2 tbsp pure olive oil
½ tsp salt
¼ tsp ground black pepper
1 lb ground beef
¼ oz dried morel mushrooms, crushed and finely minced
Seasoned salt to taste
Cracked black pepper to taste

Method

1. Heat oven to 425°. Combine blue oyster mushrooms, olive oil, salt and pepper in large mixing bowl. Place on sheet pan in oven for 20 minutes, remove to toss and place back in oven 10 more minutes. Remove and set aside.
2. Combine roasted mushrooms in mixing bowl with beef and morels and mix thoroughly. Form into 4 burgers. Season with seasoned salt and cracked black pepper.
3. Heat grill on high and cook burgers to desired doneness.

 

Blue Oyster Cream Sauce w/ Noodles

Yield: 6 servings
Vegetarian

This filling and satiating dish really allows your mushrooms the space they need to shine. Egg noodles are our preferred carrier for this one but, if you’re not feeling noodley, the recipe is also excellent over steak or roasted pork!

Ingredients

4 tbsp unsalted butter
1 lb blue oyster mushrooms, torn or cut into bite-sized pieces
1 head garlic, minced
Fresh herbs if your choice, minced (we prefer sage)
Salt & cracked black pepper to taste
¼ cup dry white wine
1 pint heavy cream
1 lb wide egg noodles, cooked

Method

1. Heat butter in large nonstick pan over medium heat. Once butter has stopped bubbling, add mushrooms and toss to coat.
2. After a few minutes the liquid from the mushrooms will release and evaporate. At that point, add garlic, herbs, salt & pepper. Cook, stirring occasionally until golden brown.
3. Add wine and stir to deglaze pan. Reduce slightly then slowly stir in heavy cream. Simmer to desired consistency, taste and re-season if necessary.
4. Toss in egg noodles and mix. Plate and garnish with fresh herbs and cracked black pepper.