Comments on: Things to do with Shitake and Oyster mushrooms?

Question: Things to do with Shitake and Oyster mushrooms?

You Should See the Other Guy — Thu, 05 Jan 2006 17:36:10 -0800

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?

By: cytherea

cytherea — Thu, 05 Jan 2006 17:38:39 -0800

You forgot portobello.

By: mr_roboto

mr_roboto — Thu, 05 Jan 2006 17:51:01 -0800

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.

By: mr_roboto

mr_roboto — Thu, 05 Jan 2006 17:53:04 -0800

And both varieties are more interesting them cremini, which are basically just brown button mushrooms...

By: allen.spaulding

allen.spaulding — Thu, 05 Jan 2006 18:08:18 -0800

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.

By: mcwetboy

mcwetboy — Thu, 05 Jan 2006 18:09:16 -0800

I use porcini for mushroom risotto. Dried Italian mushrooms (though some imported from South America); pricey but wonderful.

By: You Should See the Other Guy

You Should See the Other Guy — Thu, 05 Jan 2006 18:28:25 -0800

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?

By: junesix

junesix — Thu, 05 Jan 2006 18:37:39 -0800

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.

By: junesix

junesix — Thu, 05 Jan 2006 18:41:08 -0800

(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.)

By: junesix

junesix — Thu, 05 Jan 2006 18:53:44 -0800

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).

By: soma lkzx

soma lkzx — Thu, 05 Jan 2006 18:57:54 -0800

you probably should have just asked the people at the supermarket; word is they're super informed about these kinds of things.

By: You Should See the Other Guy

You Should See the Other Guy — Thu, 05 Jan 2006 19:34:34 -0800

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.

By: You Should See the Other Guy

You Should See the Other Guy — Thu, 05 Jan 2006 19:41:43 -0800

Upon reflection, soma, it occurs to me you were perhaps referring to the Mushroom Thread.

By: phoenixc

phoenixc — Thu, 05 Jan 2006 20:04:57 -0800

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!

By: youarenothere

youarenothere — Thu, 05 Jan 2006 20:21:17 -0800

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.

By: desuetude

desuetude — Thu, 05 Jan 2006 20:34:01 -0800

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.

By: pollystark

pollystark — Fri, 06 Jan 2006 02:53:04 -0800

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.

By: Atom12

Atom12 — Fri, 06 Jan 2006 06:42:50 -0800

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.

By: baker dave

baker dave — Fri, 06 Jan 2006 08:25:10 -0800

YOU MISSED MAGIC MUSHROOMS IN A LIGHT BROTH

By: MasonDixon

MasonDixon — Fri, 06 Jan 2006 09:43:16 -0800

Mushroom Cream Sauce I made this exact recipe last week, and put it over Portobello Mushroom stuffed Ravioli. It was fantastic.