I’m wild for any mushroom, although the oyster, with its fluttery caps and velvety white stems, is especially alluring. The mushroom cap has a scent similar to anise. When cooked, the texture is silken and the taste - well, I don’t notice any similarity to the bivalve, but I do appreciate the mild, slightly sweet flavor.
I used to miss this indulgence as winter came. Oyster mushrooms were a seasonal treat in the past, harvested in the autumn from their growth on trees.
Now you’ll not only find oyster mushrooms at farmers markets for a brief period, but year-round in the supermarket. Both local farmers and large food companies are growing them.
When shopping for oyster mushrooms, look for caps that are white, cream or taupe color with no dark spots that indicate spoilage or age. The stems should be firm and white.
Store the mushrooms in a loosely closed paper bag in the refrigerator.
Don’t keep them too long, however. The sooner you prepare them, the more succulent the flavor.
In the following recipe, oyster mushrooms meet their match in a mixture of cream; thick, egg-enriched pasta; and Parmesan cheese. Fresh sage enhances the woodland flavor of the mushrooms.
Pappardelle with mushrooms and sage
Makes 2 servings.
1 tablespoon butter
2 cups coarsely chopped oyster mushrooms
1 garlic clove, minced
1 shallot, minced
1/2 cup chicken broth
1/4 cup half-and-half
1 1/2 teaspoons minced fresh sage
4 ounces pappardelle, cooked
1/2 cup shredded Parmesan cheese
Salt and pepper to taste
Melt butter in large skillet. Add mushrooms, garlic and shallot. Cook over medium heat, stirring frequently until mushrooms are tender, about 3 to 5 minutes. Add broth. Cook for 2 minutes or until broth is reduced by half. Stir in half-and-half and sage. Simmer for 1 minute or until sauce is slightly thickened. Add pappardelle. Toss to coat with sauce. Sprinkle on cheese and toss again. Season lightly with salt and generously with pepper.
Each serving has: 445 calories; 21 grams total fat; 30.5 grams protein; 50 grams carbohydrates; 83.5 milligrams cholesterol; 411 milligrams sodium (without adding salt) and 2 grams dietary fiber.
Bev Bennett is the author of “30-Minute Meals for Dummies” (John Wiley & Sons).
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