Farms to Food

Recipe: Sautéd Oyster Mushrooms

Oyster mushrooms are very good to eat and you should be able to find them at the DCFM year 'round. They are commonly used in Japanese and Chinese cuisine as a delicacy. This recipe is very easy and is nothing more than a basic stir fry.

Normally I just sauté my mushrooms in garlic an d butter and that tastes great, but I think this is a lot better! Instead of just adding garlic and butter we are adding other ingredients such as soy sauce, white wine and rosemary. I was really amazing by the great flavor that the mushrooms had after frying them. If by some chance oyster mushrooms are not available to you, I would think this recipe would go great with many other types of mushrooms as well. Enjoy.

Sauteéd Oyster Mushrooms

Ingredients:

8 ounces fresh oyster mushrooms (rinsed)
1 tbls garlic (minced)
2 tsp olive oil (or sunflower oil)
1 tsp rosemary (minced)
1 tsp butter
2 tsp all purpose flour
1 tsp dry white wine (or sherry)
1 tbsp soy sauce

Slice mushrooms into pieces. Sauté garlic in olive oil for 15 seconds. Add mushrooms and sauté 3 minutes.
Add rosemary and butter and stir fry until butter is melted. Sprinkle mushrooms with flour and stir fry.
Add wine and soy sauce and cook until liquid slightly thickens and the mushrooms are tender.

Recipe adapted from blogchef.net

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Joe Landis and Cari Wendt When he was growing up in Iowa, Joe Landis used to hunt morels with his father. That's where his fascination with mushrooms started.

Around seven years ago, Joe and partner Kari Wendt were living in Maine. "We were getting into homesteading and self-sufficiency," says Joe. "I got a book called "Growing Gourmet and Medicinal Mushrooms" and it just fascinated me. Ever since I've had a passion for mushrooms."

Brand new vendors at the DCFM, Joe and Kari come to market as Herb 'n Oyster Mushroom Farm. Now located in McFarland, WI, "We grow primarily oyster mushrooms," explains Joe. "We grow the mushrooms on organic wheat straw. We do the whole process where we chop it, pastureize it, inoculate with spawn, and then grow the oysters out." While not certified organic, Joe says they use no harmful chemicals in their operation and would one day like to get certified.

In addition to the mushrooms, the couple offers fresh cut herbs, salad greens, and tomatoes a little later into the season. "We like to specialize in heirloom varieties," Joe explains, "to preserve biodiversity."

Herbs 'n Oysters also offers dried mushrooms and mushroom seasoning. "We have a dry dip, where we dry up our shitake mushrooms and grind them into a powder," Joe notes.

One of his favorite things to do with mushrooms, "is to sauté them to a golden brown with a little bit of butter, some delicate onion, maybe a little soy sauce. Add them to your favorite dish. Yor imagination is your only limitation."

Joe does ,"a little picture framing on the side," but the couple would like to eventually be involved in the business full-time. After a three year wait for a spot at the DCFM, "It feels awesome," he says. "In those three years we were able to build up the business. I think it just happened at the right time for us." And for those of us who love mushrooms and mushroom products, the timing is great for us too!