Mixed Oyster Mushrooms Sautéed With Garlic Butter Recipes

MIXED OYSTER MUSHROOMS SAUTéED WITH GARLIC BUTTER

Steps:

• Gather the ingredients.
• If the mushrooms aren't already split apart, separate them into individual "petals" (the fruiting body, including the cap and stipe). You can leave the small oyster mushrooms and cook them as is. If you're cooking King Oyster mushrooms, cut the caps off. Then slice the stipe into flat cylinders about 0.5 inch/1 cm thick (like what these egg tofu slices look like).
• Peel off the garlic skins and discard. Roughly chop the garlic.
• Heat the frying pan over medium heat. Add 4 tablespoons of butter. When the butter looks like it's half melted (meaning most of the butter is liquid but there is still some soft solid chunks), turn the heat down to low.
• Add the chopped garlic into the butter. Stir to combine.
• Add the chopped mushrooms to the garlic and butter.
• Stir the mushrooms so they are coated in the garlic butter.
• Leave the mushrooms to sauté in the garlic butter. The oyster mushrooms should begin to soften. If you're using pink oyster mushroms, they should begin turning gold. Keep the heat low such that you see the garlic and mushrooms sizzle around the edges but they are not turning brown quickly. If the garlic is turning brown within 2-3 minutes, turn the heat down to avoid burning the garlic.
• Add the salt and pepper. Stir to combine. After adding the salt, the mushrooms should wilt further and release any liquid they may be holding.
• The mushrooms should be cooked through by now. They are ready to serve. Optionally, you can caramelize them further if you're not in a hurry and want to add extra flavor.
• If you want to caramelize the mushrooms, add the reamining 2 tablespoons of butter as the mushrooms have likely soaked up all the previously added fat.Spread the mushrooms into 1 layer with even spacing between them. Avoid stirring them too much as you want to give them adequate contact time with the hot pan to caramelize.
• Allow the mushrooms to cook until they are browned on the edges. The butter should have also developed a golden brown color and a nutty aroma.
• Flip the mushrooms once to caramelize both sides. Once the mushrooms are brown to your satisfaction, turn the heat off and allow the mushrooms to cook in the residual heat while you prepare to serve them.
• Serve the sautéed oyster mushrooms as a side dish or a topping. Enjoy!

BAKED OYSTERS WITH WILD MUSHROOM RAGOUT

Steps:

• Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
• Chill and clean. Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well).
• Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
• Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
• Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
• Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual flameproof baking dishes or one large flameproof dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
• Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.