Things to do with Shitake and Oyster mushrooms?

January 5, 2006 5:36 PM

Fave things to make with mushrooms (specifically, Shitake and Oyster, but open to more). Also, how do these compare with Cremini?

So I have a recipe that asks for Cremini mushrooms. I was at the market and no one had any. So I bought some Oyster and some Shitake. Can I use these instead? What will the difference be? In addition, can these suckers be eaten raw? Do I eat the whole thing? Just the head? Just the stem? (Yes, I'm a complete mushroom newbie.)

Also, since we're on the Fungi... what are your fave recipes for mushrooms?

posted by You Should See the Other Guy to food & drink (19 comments total)

You forgot portobello.
posted by cytherea at 5:38 PM on January 5, 2006

The stem on shitakes is tough and woody; discard it. You can eat the oyster stem.

The shitakes will probably take about the same time to cook as creminis; the oysters a little less.

I'm not a huge fan of either variety raw, but if you want something that's just mushroom, maybe braise them in a little white wine.

I like to make a mushroom risotto, flavored with a bit of sherry and some thyme (and lots of parmesan).

Creminis and portobellos are the same mushroom; just different sizes.
posted by mr_roboto at 5:51 PM on January 5, 2006

And both varieties are more interesting them cremini, which are basically just brown button mushrooms...
posted by mr_roboto at 5:53 PM on January 5, 2006

Oyster Mushrooms calamari is one of my favorite vegan appetizers:

Soak the mushrooms in soy milk, coat them with your favorite crusting (I use a combination of flour, sesame seeds, and corn starch) and then deep fry. Tastes just like the real thing. This was my reverse-engineering of a recipe at Millenium restuarant in SF, so credit is due to them.
posted by allen.spaulding at 6:08 PM on January 5, 2006

I use porcini for mushroom risotto. Dried Italian mushrooms (though some imported from South America); pricey but wonderful.
posted by mcwetboy at 6:09 PM on January 5, 2006

Thanks for the comments, so far.

The mushroom part of the recipe I have says:

(4 cups of cremini mushrooms, sliced 1/8 thick)

combine the mushrooms, shoyu, garlic, and 2 tablespoons of Olive oil in a bowl and let stand for 20 mins. Drain, cover, set aside till needed.

This will be eaten raw (as an insert on a raw lasagna). Am I nuts to attempt this with either the Oyster or Shitake heads?
posted by You Should See the Other Guy at 6:28 PM on January 5, 2006

I would go with the oyster mushrooms as they're more delicate. Cremini mushroom are just a brown variant of the typical white button mushroom. Since you're eating them raw, you don't want something as chewy and meaty as raw shiitake.
posted by junesix at 6:37 PM on January 5, 2006

(That is unless you think it might be interesting to simulate a meat texture with mushrooms in which case you could dice up raw shiitake or portobellos to achieve a texture similar to ground meat. Might be weird to have faux meat texture in a raw lasagna though.)
posted by junesix at 6:41 PM on January 5, 2006

My favorite is Wild Mushroom Ragout. It's delicious when you have a ton of different types of mushrooms.

Heat butter in a pan and toss in minced garlic and shallots. Toss in all the mushrooms. Cook until soft. Add white wine and reduce. Add light stock (chicken, veal, seafood) and reduce. Finish with chopped fresh thyme and parsley.

Toss ragout into pasta/rice or serve over a hearty steak (or any meat really).
posted by junesix at 6:53 PM on January 5, 2006

you probably should have just asked the people at the supermarket; word is they're super informed about these kinds of things.
posted by soma lkzx at 6:57 PM on January 5, 2006

Thanks all, I guess I'll try it with the Oyster.

soma, in fact, I find the people at the supermarket to be universally ignorant about just about everything they sell (with the exception of knowing if they stock it or not). They're almost all highschool kids who could care less about cooking, mushrooms, or other fresh produce.
posted by You Should See the Other Guy at 7:34 PM on January 5, 2006

Upon reflection, soma, it occurs to me you were perhaps referring to the Mushroom Thread.
posted by You Should See the Other Guy at 7:41 PM on January 5, 2006

Wild mushroom risotto is one of my favourite things. You can find various recipes online, but here's one of several I've tried in the past that's easy and good.

Another is portobello mushroom sandwiches: grill a portobello mushroom and slip it into a pita (I prefer the texture of the non-pocket greek ones) along with goat cheese, red onions and some lettuce. yum yum!
posted by phoenixc at 8:04 PM on January 5, 2006

This is my absolute favorite warm salad to make with oyster and shittake shrooms. I tweak the recipe a bit by carmelizing the shallots, adding balsamic vinegar near the end of cooking and letting it reduce, and using arugula for the salad greens.

Also, please watch what you say about supermarket employees and mushrooms.
posted by youarenothere at 8:21 PM on January 5, 2006

No problems substituting one mushroom for another. It just helps immensely to know what the size/thickness of the mushrooms are that are called for in the recipe. If delicate, chop heavier 'shrooms more finely. If thicker, very thin mushrooms may get lost, texture-wise.

youarenotthere, that was the funniest blue thread I've read in awhile. Thanks.
posted by desuetude at 8:34 PM on January 5, 2006

The recipe for Delia Smith's oven-baked (much easier) mushroom risotto is here. It's by far the best risotto I've ever had: moist and strong and wonderful.
posted by pollystark at 2:53 AM on January 6, 2006

An appetizer we had in Italy and have loved ever since is fried polenta with wild mushroom ragout, to piggyback on junesix's suggestion. Get the firm polenta sold in tubes, cut about 1/4 inch and fry in olive oil. Top with the ragout and you're in business.

If you're a meat loafer, add some sauteed mushrooms to the meat mixture, then bake as usual.
posted by Atom12 at 6:42 AM on January 6, 2006

YOU MISSED MAGIC MUSHROOMS IN A LIGHT BROTH
posted by baker dave at 8:25 AM on January 6, 2006

Mushroom Cream Sauce I made this exact recipe last week, and put it over Portobello Mushroom stuffed Ravioli. It was fantastic.
posted by MasonDixon at 9:43 AM on January 6, 2006