Sunday, November 22, 2009
Oyster Mushrooms, Pleurotus ostreatus, are always a big, flavorful treat when you find them. The top photo shows them growing on a fallen Tulip Poplar tree. The bottom photo shows them in the basket. You can see the light-lilac spore print left by overlapping caps. Some of the caps can reach considerable size. The largest shown are almost 5" across.
I recently saw a show on Virginia Public Television that showed mushrooms being used to make spring rolls. The recipe is quick and simple using rice paper, rice noodles, fresh green onions and peppers, mushrooms, sriraja and hoisin sauce. Since I had fresh Oyster Mushrooms, I decided to give them a try in the spring rolls. Here are some pictures:
Here's the recipe:
Tassi Pippert’s Dinner on the Run
• Sliced green onions
• 1 Tbs. olive oil
• Sesame oil
• 2 c. thinly sliced mushrooms
• Sautéed and raw sliced peppers (green, red, or yellow)
• Rice noodles
• 1 Tbs. sriracha (red chili paste)
• 1 Tbs. hoisin sauce
• Rice patties
1. Add olive oil and a shot of sesame oil to a heated pan.
2. Add mushrooms and toss until the mushrooms are wilted.
3. While they are cooking, place rice noodles in boiling water for 30 seconds. Strain boiling water into bowl large enough to lay rice patties in later and place rice noodles in an ice cold water bath.
4. In a separate bowl, mix together equal parts of sriracha and hoisin sauce and drizzle 1 Tbs. of the mixture over mushrooms. Toss together.
5. Take rice patties one at a time and cover them completely in the strained boiled water. Lay flat on a flat.
6. Squeeze water out of a fistful of rice noodles and lay on lower third of a rice patty.
7. Add some sautéed and raw pepper slices, mushrooms and, green onion.
8. Roll patty over once. Roll over sides like wrapping a present. Finish rolling the rest.
9. Slice diagonally across center and plate with remaining sauce. Sprinkle green onions over for garnish.