3-5 tablespoons extra virgin olive oil
3/4 pound oyster mushrooms, fibrous stems removed, mushrooms torn in half if very large
1 pound button mushrooms, cleaned and sliced
Kosher salt and freshly ground pepper
1 large shallot, finely diced
4 tablespoons butter
1 tablespoon extra virgin olive oil
4 cups mushroom, vegetable, or chicken broth
1 cup water
2 cups arborio rice
1/3 cup grated Parmigiano-Reggiano, plus more for serving
2 tablespoons parsley, very finely chopped
- Combine the broth and the water in a medium saucepan and heat to simmer over medium heat.
- In a large, heavy saute pan, heat 3 tablespoons of extra virgin olive oil over high heat until very hot, but not quite smoking.
- Add about 1/3 of the mushrooms, taking care not to crowd the pan. Saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking.
- Remove sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tablespoons of olive oil per batch. Set mushrooms aside. Taste and correct for salt.
- In a large saucier or pot set over medium heat, add the butter, the 1 tablespoon olive oil, and the finely chopped shallots. Cook and stir until the shallots are softened, 3-4 minutes (do not brown).
- Add the rice. Stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute.
- Crank the heat to high and immediately add 1/2 cup of the simmering broth. Stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn’t stick. Continue stirring until most of the liquid has been absorbed by the rice. Add another 1/2 cup of broth and keep stirring.
- Continue adding the broth, 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (Depending on the rice, you may use all of the liquid, or you may have some liquid left over. Or you may need to add additional rice. Keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.)
- Stir in about three-quarters of the reserved sauteed mushrooms. Add the 1/3 cup Parmigiano, and the remaining 1 tablespoon butter. Taste and correct for salt.
- To serve: spoon risotto into a bowl. Top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. Serve with additional grated cheese on the side.
Sourced from: http://www.brooklynfarmhouse.com/2009/03/12/oyster-mushroom-risotto/
Grilled Oyster Mushrooms w/ Parmesan Cheese
- Prepare grill for medium heat.
- Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control – don’t let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately!
Sourced from: http://allrecipes.com/recipe/grilled-oyster-mushrooms/
Cream of Wild Mushroom Soup with Cheesy-Garlic Croutons
6 tablespoons unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups heavy cream
1 (8-inch long) thin baguette French bread, cut into 1/2-inch thick slices
3 cloves peeled, crushed garlic
2 tablespoons extra virgin olive oil
3 tablespoons finely grated Parmesan
In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
Preheat the oven to 400 degrees F.
Rub both sides of the French bread slices with the crushed garlic and place on a baking sheet. With a pastry brush, brush 1 side with the olive oil. Top with a fine sprinkling of the cheese and bake until the cheese is bubbly, about 5 minutes. Remove from the oven.
To serve, ladle the soup into bowls and top each serving with 2 croutons.
Sourced from: http://www.foodnetwork.com/recipes/emeril-lagasse/cream-of-wild-mushroom-soup-with-cheesy-garlic-croutons-recipe.html