Recipes for Blue King Oyster Mushrooms
Discover our exciting recipes featuring the Blue King Oyster Mushroom. Come and give them a try!
Pulled Blue Oysters w/ Fresh Slaw
6-8 sandwiches
Vegan/vegetarian/gluten free
It’s incredible how similar the flavour and texture this recipe is to standard pulled pork. Give it a try-- you’ll be amazed!
Ingredients for Fresh Slaw
¼ cup sugar
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 cup water
½ cup cucumber, matchstick
½ cup cabbage, shredded
½ cup carrots, matchstick
¼ cup sweet onion, julienne
GMG Salt & pepper to taste
Ingredients for Mushrooms
900g GMG blue oyster mushrooms, shredded from top to bottom
(this process is best done using a standard kitchen fork)
¼ cup pure olive oil
1 tbsp smoked paprika
1 tbsp onion powder
1 tsp cumin
1 tsp dried oregano
1 tsp mustard powder
½ tsp cayenne
1 tbsp salt
1 tsp ground black pepper
1 cup G/F BBQ sauce
Method for Fresh Slaw
1. In large mixing bowl, whisk sugar, vinegar, extra virgin olive oil and water until thoroughly mixed. Add cucumber, cabbage, carrots and onion and toss well
2. Taste and season with salt & pepper then set aside to marinate.
Method for Mushrooms
1. Heat fan forced oven to 190 degrees.
2. In large mixing bowl, combine shredded GMG mushrooms, olive oil, smoked paprika, oregano, mustard powder, cayenne, GMG salt and pepper. Toss until thoroughly mixed.
3. Spread mixture on a flat oven tray and place in oven. Roast for approx. 20-minutes or a little longer ensuring some crispiness to the dish
4. Remove from oven, drizzle BBQ sauce over top, toss with tongs, place back in oven for 5 minutes.
5. Remove pan from oven. Place mushrooms on G/F vegan friendly buns and top with Fresh Slaw jalapenos and hot sauce.
GMG BLUE KING OYSTER MUSHROOM RECIPES
The Bloomin’ Oyster (w/ Ramp Aioli)
Serves 4
Vegetarian
Ingredients for Ramp Aioli
½ cup mayonnaise
¼ cup of ramp leaves and stems (substitute ¼ cup of scallion greens if desired), finely minced - save a pinch for garnish!
½ lemon, juiced
¼ cup extra virgin olive oil
½ tsp GMG salt
Ingredients for Mushrooms
½ lb (225g) GMG blue oyster mushroom, top-fruited
1 cup milk
1 egg
1 cup flour
1-½ tsp GMG 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
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Place mayonnaise, lemon juice, ramps, and salt in food processor and begin blending.
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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
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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.
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Whisk milk and egg in large mixing bowl.
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Whisk flour, salt, pepper, cayenne powder, onion powder, garlic powder and cumin in separate large mixing bowl.
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Coat mushroom in liquid mixture then dredge in flour. Repeat this process one more time, then place mushroom in refrigerator.
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Pour enough oil to submerge mushroom in large vessel and heat to 175°c.
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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.
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Place mushroom on serving plate and cut centre 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 aluminium foil to help it stand up.
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Place sauce in centre, garnish w/ ramp greens and serve.
Blue Oyster Mushroom Asada
Yield: Eight 6" tortillas
This grilled mushroom recipe is an unmatched burst of flavour with incredible meaty texture, fresh, bright and perfectly suited for the summer season!
Ingredients
⅓ cup fresh coriander
1 orange, juiced
½ lemon, juiced
1 lime juiced
1 tbsp minced chili
1 tbsp fresh oregano
3 tbsp soy sauce
1 tbsp fresh garlic, minced
¼ cup white onion, minced
1 tsp cumin
1 tsp chili powder
1 tsp ground black pepper
500g blue oyster mushroom clusters
Pan spray
Salt to taste
Tortillas (use corn tortillas for gluten-free option)
Chopped lettuce, julienne red onion, diced tomato, sliced avocado, shredded cheese, sour cream, Pico de Gallo, fresh citrus, coriander
Grow your own blue oyster mushrooms to use in these recipes!
Method
1. Whisk first 12 ingredients together in large bowl. Add mushroom clusters and toss gently to coat. Cover and refrigerate 1 hour.
2. Place heavy duty aluminium foil over grill grates and heat grill on high. Spray foil carefully with pan spray. With tongs, remove mushroom clusters and place on foil-lined grill. Season both sides with GMG salt and sear to golden brown.
3. Turn heat down to low/medium and cook thoroughly with lid down until most of the liquid is released and evaporated.
4. Remove mushrooms and set aside on clean tray. Remove foil with tongs and quickly grill the tortillas.
5. Slice mushrooms if desired, assemble and enjoy!
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, the recipe is also excellent over steak or roasted pork!
Ingredients
4 tbsp unsalted butter
500g GMG blue oyster mushrooms, torn or cut into bite-sized pieces
1 head garlic, minced
Fresh herbs if your choice, minced (we prefer sage)
GMG Salt & cracked black pepper to taste
¼ cup dry white wine
500g of heavy cream
500g 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, GMG 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.