Mushrooms With Oyster Sauce Recipes

MUSHROOMS IN OYSTER SAUCE

Steps:

• If needed, soak the mushrooms in warm water for 15 minutes, reserving the liquid. If the mushrooms are large, cut into quarters.
• Over medium-high heat, saute garlic and ginger in some oil until fragrant.
• Add mushrooms and stir-fry for 1 minute.
• Add oyster sauce, dark soy sauce, sugar and chicken broth, stirring to combine.
• Once the sauce starts bubbling, pour in cornstarch mixture.
• When the sauce has thickened, remove from heat and drizzle with sesame oil.
• Dish and serve hot.

CHINESE STIR-FRIED MUSHROOMS WITH OYSTER SAUCE

Steps:

• Reconstitute the mushrooms by soaking in warm water to cover for 20 minutes or until they have softened.
• Remove the mushrooms from the water; squeeze to remove any excess liquid and slice. Reserve 1/3 cup of the soaking liquid (strain to remove any grit if necessary).
• Cut the green onion diagonally into 1-inch pieces and set aside.
• In a small bowl, combine the vegetarian oyster sauce, dark soy sauce , Chinese rice wine or sherry, sugar, and the reserved mushroom soaking liquid. Set aside.
• Heat a wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok . When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic.
• Add the soaked and sliced dried mushrooms. Stir-fry for about 1 minute, then add the sauce. Bring to a boil and stir fry until the mushrooms are coated with the sauce.
• Stir in the green onions and the sesame oil .
• Serve immediately as a main course or side dish. Note: You can use chicken broth in place of the mushroom soaking broth if you're not worried about keeping the dish vegetarian.

STIR-FRIED WILD MUSHROOMS WITH SNAP PEAS IN OYSTER SAUCE

Steps:

• With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
• Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
• Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.

OYSTER MUSHROOM SAUTE

Steps:

• Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.

SIMPLE STIR-FRIED OYSTER MUSHROOMS

Steps:

• Stir together the fish sauce, rice vinegar, and sugar in a small bowl and set aside.
• Put the sesame oil in a wok or large skillet over medium-high heat. When hot, add the lemongrass and ginger and stir-fry for about 30 seconds (it will smell heavenly). Add the mushrooms and stir-fry until slightly softened, 3 or 4 minutes. You want them still moist and not browned.
• Add the sauce and stir-fry until absorbed, 30 seconds or so. Garnish with the scallion and sesame seeds and serve.

EASY ROASTED OYSTER MUSHROOMS

Steps:

• Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread mushrooms out on the prepared baking sheet in one layer.
• Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.

BROCCOLI AND MUSHROOMS IN OYSTER SAUCE

Steps:

• Clean broccoli.
• Trim off flowers into bite-size pieces, lightly peel broccoli stalks and slice into diagonal medallions.
• Heat wok on high. Add the oil and when the oil is hot add the broccoli, stir-fry rapidly until the broccoli is covered in oil.
• When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry.
• Toss in the prepared mushrooms and the garlic, stir, add half of the oyster sauce, stir, cover and simmer at medium heat two minutes.
• Serve drizzled with the remaining oyster sauce.