Sautéed Oyster Mushrooms With Scallions And Onions Recipes

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SAUTéED OYSTER MUSHROOMS WITH SCALLIONS AND ONIONS



Sautéed Oyster Mushrooms With Scallions and Onions image

Make and share this Sautéed Oyster Mushrooms With Scallions and Onions recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb oyster mushroom
2 orange sections, peeled
1/8 large korean pears, tart apple or 1/8 large crisp tart apple
3 ounces fresh ginger
4 tablespoons brown sugar
1/4 cup sake
3/4 cup low sodium soy sauce
3/4 cup water
3 tablespoons sesame oil
7 ounces onions, peeled and thinly sliced
5 ounces scallions, sliced into 3-inch-long pieces
2 cups mixed salad greens
1 teaspoon sesame seeds

Steps:

  • Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
  • Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
  • Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
  • Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
  • Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.

Nutrition Facts : Calories 264.2, Fat 11.1, SaturatedFat 1.6, Sodium 1620.5, Carbohydrate 34.5, Fiber 4.1, Sugar 18.7, Protein 6.1

STIR-FRIED OYSTERS WITH MUSHROOMS AND SCALLIONS



Stir-Fried Oysters With Mushrooms and Scallions image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 15m

Yield 3 servings

Number Of Ingredients 13

2 quarts water
3 dozen freshly shucked oysters with liquor reserved
2 tablespoons cornstarch
1 tablespoon sesame oil
2 tablespoons canola or corn oil
1 tablespoon minced garlic
1 tablespoon freshly grated ginger
1 bunch scallions, chopped, greens reserved
1 small can sliced water chestnuts, drained
1/4 pound small fresh pea pods, strings removed
1/2 pound fresh mushrooms, sliced
2 tablespoons reduced-sodium soy sauce
1 pound fresh noodles or linguine

Steps:

  • Heat water for pasta.
  • Measure oyster liquor; add water, if necessary, to make 3/4 cup.
  • Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
  • Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds. Add white part of scallions and cook 30 seconds longer.
  • Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
  • Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute. Stir in soy sauce and stir-fry 1 minute longer.
  • Cook noodles in boiling water about 1 minute.
  • Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
  • Drain noodles and garnish with oyster mixture. Garnish with chopped scallion greens.

ROASTED SHRIMP AND MUSHROOMS WITH GINGER AND GREEN ONIONS



Roasted Shrimp and Mushrooms with Ginger and Green Onions image

Provided by Bon Appétit Test Kitchen

Categories     Ginger     Mushroom     Shellfish     Roast     Low Carb     Quick & Easy     Low Cal     Seafood     Shrimp     Healthy     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

1/4 cup canola oil
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
2 garlic cloves, pressed
1 tablespoon seasoned rice vinegar
2 teaspoons grated peeled fresh ginger
1 teaspoon Asian sesame oil
10 uncooked deveined large shrimp, shells left intact
4 ounces oyster mushrooms

Steps:

  • Preheat oven to 500°F. Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl. Season generously with salt and pepper.
  • Pull off legs from shrimp. Rub most of onion mixture under shells of shrimp. Arrange shrimp in single layer on large baking sheet. Add mushrooms to remaining onion mixture in bowl; toss to coat. Arrange on same baking sheet. Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes. Divide between 2 plates.
  • MORE INFO:
  • If you can't find deveined shrimp, use scissors to cut along the back side of each shrimp, exposing the vein. Remove the vein, leaving the shell intact.

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