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Published on: Sep. 20, 2010

Oyster Mushrooms

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on a good day, you’ll find lots of them in the woods near oaks. They go well with just about anything, but the simplest way to eat them is to just sauté them up and put in pasta or eggs, or just scoop them up with bread. Below is my granddaughter’s simple recipe. It’s fantastic.

Morgan's Chanterelles

by Morgan JohnsonMorgan's Chanterelles

  • 1–2 tablespoons butter
  • 1 clove garlic, sliced
  • 1 cup fresh chanterelles, torn into pieces
  • Splash balsamic vinegar
  • Salt and pepper
  • read, pasta or rice

Melt butter with garlic and sauté until garlic is soft. Add chanterelles. Let them sauté for 4–5 minutes. Add a splash of balsamic vinegar, and salt and pepper. Continue to cook until done. Serve over rice (good), pasta (better), or bread (best). Enjoy.


Oysters are another mushroom that you may find in autumn. You have probably seen them at the grocery store, but wild ones that you find are far superior to the store-bought variety. Look for them after a good rain on logs and trunks of trees. The recipe below has been perfected. It’s awesome.

“Oysters” Rockefeller

by David Yates • Serves 8oysters rockefeller

  • 2– 3 cups oyster mushrooms, cut to resemble oyster shells
  • ¾ cup beer
  • 1 clove garlic
  • Salt
  • 3–4 whole black peppercorns
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • ¼ cup Monterey Jack cheese, shredded
  • ¼ cup fontina cheese, shredded
  • ¼ cup mozzarella cheese, shredded
  • ¼ cup milk
  • Salt and pepper
  • ½ cup seasoned bread crumbs

Put mushrooms in a large pot. Pour in beer and enough water to cover. Add garlic, salt and peppercorns. Bring to a boil and simmer for about 5 minutes. Remove from heat, drain, and cool. Arrange the oysters on a baking sheet.

Melt butter in a pan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, as if you were filling a real oyster shell. Sprinkle with bread crumbs.

Bake 8–10 minutes at 425°, until golden and bubbly.

Chicken of the Woods

Then there are chicken of the

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