Dressing: combine the ingredients for the dressing in a food processor or blender. Blend until smooth.
In a skillet, add the vegetable oil and saute the oyster mushrooms for 5 - 8 minutes or until tender and brown. Cool slightly.
Toss the greens with enough dressing to coat. Divide among 6 plates and top with the sauteed mushrooms.
Sprinkle with the parmesan cheese.
minutes longer.
Transfer mushroom mixture to bowl. Melt remaining
Uncle Bens Brown & Wild Rice Mushroom Directions:
Using Medium saucepan
hanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot
Soak dried wild mushrooms in warm water for 40 to 50 minutes or until soft.
Drain and squeeze out the remaining water.
Chop wild mushrooms and keep aside.
Heat a non-stick pan on medium flame.
Add butter and saute mushrooms in it until well browned.
Bring chicken stock to a boil.
Add mushrooms and carrot juliennes to it.
Cook for 4 minutes.
Beat eggs, one at a time, in another bowl.
Add the beaten eggs to the stock mixture.
The eggs will cook in the hot stock.
Serve immediately.
oftened.
Add oil, Portobello, oyster and button mushrooms; cook, stirring
Rinse oyster mushrooms thoroughly, and pat dry
o cool. Next, take an oyster mushroom, place it upside down (gill
ood processor.
Add cooled mushroom mixture to cheese.
Blend
o 2 minutes add the oyster mushroom and saute for 1 minute
Cook spaghetti as per package directions. Rinse and set aside.
Heat oil in a skillet. Add chopped onions and garlic. Saute until golden, then add the chopped oyster mushrooms. Add wine and saute until the mushrooms are tender.
Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
When ready pour over the spaghetti and mix gently.
Serve!
igh heat; add in the wild rice; decrease heat to medium
ysters & reserving 1/2 cup oyster liquor.
In large heavy
Heat butter in a large skillet.
Add mushrooms, onion and celery; cook 5 to 8 minutes over medium heat, stirring occasionally.
Set aside.
In large bowl, mix the oysters, bread cubes, parsley and mixture of the salt, pepper and poultry seasoning.
Add vegetables, the reserved oyster liquor, and the beaten eggs; toss lightly to mix.
Stuff in a 14 to 16 pound turkey.
or place dressing in baking dish and bake at 350 degrees for 45 to 60 minutes.
br>Add cooked wild rice and pecans to mushroom mixture in crock
ntil just tender.
Add oyster mushrooms to pan and cook
Prepare grill for medium heat.
Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control - don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately!
Bring water to boil in large saucepan.
Add rice and barley and return to a boil.
Reduce heat to low and simmer uncovered, stirring occasionally (about 45 minutes).
Heat olive oil in a large fry pan on medium heat.
Add mushrooms and saute until almost tender, 8-10 minutes.
Add the barley rice mixture to the mushrooms and stir.
Add in broth, cheese and pepper.
Stir until cheese melts and the mixture is creamy.
nd add the shiitake mushrooms, oyster mushrooms, shimeji mushrooms, and enoki
Crushed the oyster mushrooms slightly and remove the tough stems.
Saute carrots, onions, and mushrooms for 3 minutes.
Add broth, beans and quinoa. Season to taste with salt and pepper. Bring to a boil.
Reduce heat to low and simmer for 15 to 20 minutes or until all liquid is absorbed. Fluff with a fork.