A combination of some, possibly all of the following mushrooms:
- Blue Oyster
- Pearl Oyster
- Yellow (Golden) Oyster
- Phoenix Oyster
- Pink Oyster
Blue, Yellow, and Pearl Oysters can easily replace button mushrooms in most recipes and pair well with many cuisines and flavors. They retain water and may develop a viscous texture when undercooked. If you prefer a firm or dryer texture, continue to cook until their liquid has reduced and cooked off and they begin to brown. These mushrooms are wonderful sautéed, grilled, or fried as a side or even the main course! FRY CAPS LIKE REGULAR MUSHROOMS, STEMS MAY BE TOUGH. They can be dried and powdered and added to foods, or boiled to make a stock)
The Phoenix Oyster mushroom is a treat to eat, has a soft, velvety, and sweet flavor reminiscent of anise. They have all white or light beige fruitbodies. are best suited for cooked applications such as frying, sautéing, and boiling, and can be used in any recipe that calls for oyster mushrooms. Their flavor is mild and is suitable to be used as an everyday mushroom being incorporated into soups, stews, salads, pasta, on top of pizza, casseroles, and terrines.
Pink Oyster mushrooms require patience. Give at least 20 minutes to fully cook and you’ll be rewarded with bacon flavoured mushrooms. Pick and peel all the petals from the core. Take a moment to slice off the remainder of the stems that are nice and soft. The heart of the core can be chopped and put in a freezer bag and frozen for future soups, sauces, any dish that cooks low and slow. Oven roast for that incredible bacon flavour, fry up for your risotto, great addition to any stir-fry and soup.
The flavor of Chestnut mushroom is nutty and the texture is a little crunchy when flash sautéed. Longer cooking softens the stems if they become too mature and you pick them later than expected.
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