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Home Broiler California Farm Oyster Mushroom Stroganoff

California Farm Oyster Mushroom Stroganoff

Name: How to cook California Farm Oyster Mushroom Stroganoff - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Oyster Mushroom Stroganoff

Oyster mushrooms have a mild meaty flavor, fresh, smoked or dried, and it only takes half an hour to make this Mushroom Stroganoff dinner. Both vegan and dairy recipes. Fresh oyster mushrooms are sold for $3 per portion at the farmers market when in season. But, even better, you can order oyster mushroom growing kits for home growing year round! These kits sell for $10, they grow 8 portions in ten days, $1.25 per portion.

Ingredient

Food ration :

2 people, 4 dinners

Cooking time :

30 minutes

4 portions

noodles, or

4 portions

vegan spaghetti squash noodles

4 portions

dried or fresh oyster mushrooms, 1/2 pound when reconstituted

3 Tbs

Cashew butter

porcini mushroom bouillion cube

Cup

water from boiling the noodles for the cube

shallot

hardneck garlic clove

1/2 cup

White cooking wine

1 Tbs

Worchester sauce

1 Tsp

dried Thyme

1 cup

coconut cream with Tbs miso paste, or

1 cup

Greek dairy yoghurt with Tsp Dijon mustard

2 Tbs

grated Parmesan cheese or grated cashew nuts

Cooking instructions

* Step 1

Arrange 1 pound fresh oyster mushrooms to dry in airfryer at 100F degrees for 4 hours. To smoke, add metal cup of smoking hardwood, light hardwood under oven broiler, blow out flame. Smoke 30 minutes while drying.

* Step 2

A dinner portion of mushrooms is 4 ounces, quarter pound. Use 2 portions for this dinner, store remainder in an airtight gallon ziplock bag in dark pantry.

* Step 3

Plump the dried mushrooms: in deep skillet, put cold water and mushrooms, add noodles, bring to boil, simmer till done, 20 minutes, drain. Save 1 cup cooking liquid to make porcini mushroom broth in glass measuring cup in microwave, 3 minutes. Separate the mushrooms from the noodles. Keep warm on serving platter.

* Step 4

Make the sauce: in deep skillet, melt Tbs butter, sautee the shallot, garlic and thyme, add 2 Tbs butter, sautee the mushrooms, seven minutes. Add the wine, scrape the bottom till clean with wooden spoon. Add the mushroom broth, miso, worchester sauce, simmer till viscous. Stir in yoghurt. Add noodles back to sauce, simmer to let them absorb the delicious creamy flavors, top with grated parmesan cheese or crushed cashew nuts, decorate with chopped fresh cilantro, serve.

* Step 5

Optional: instead of buying fresh oyster mushrooms in season at the farmers market, you can buy an oyster mushroom growing kit online, year round, for indoor growing. Takes ten days to grow, four or eight portions, delicious, inexpensive, and fun.