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Dried Oyster Mushrooms
Dry Oyster Mushrooms Oyster Mushroom Nutritions (*/100g)

Mushroom Links:

Morel/Morchella

Oyster

Chanterelle

Shiitake

Black Fungus

Chips

 

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Protein

10-30g

Fat

0.3g

Amino acid

12.72g

Dietary Fiber

5.4g

Energy

20Kilocalorie

VitaminC

25.3mg

  • Oyster mushrooms are a delicious addition to many dishes, when preparing them remember to remove any stems if presents because they can be fibrous and tough. The oyster's stems do not need be discarded, they can either be finely chopped and incorporated into recipes, or saved for making a delicious mushroom stock.
  • The caps of the mushrooms should be cooked before eating, but can then be served with a wide variety of foods. The Oyster mushroom's natural shellfish like flavor makes it a perfect combination with seafood flavors and seasoning that match well with seafood.
  • But this versatile mushroom is not limited to seafood like applications, it makes a delicious complement to pork, veal, and chicken, especially when sautéed with onions and butter. The flavor of oyster mushrooms also goes well the eggs, pasta, rice, and in soups and sauces.
  • Oyster mushrooms are most commonly found served in foods from North America, France and China, where they are called píng gū.

ReconstitutingOyster_mushrooms

  • Dried Oyster mushrooms can be reconstituted by steeping them in warm water/broth for about 30 minutes or byDried oyster mushroom added them to a simmering liquid 10-20 minutes before serving. The flavorful soaking liquid can be strained for addition to sauces and soups.

Sautéed

  • Over low heat lightly sauté reconstituted oyster mushrooms in butter after they have been dipped in egg and well coated with cracker crumbs. Cook until tender and well-done, approximately seven minutes. Serve warm as a complement to meats such as a nice steak or as a hors d'oeuvre.

Sauce

  • Follow the recipe above and deglaze the pan with white wine and/or mushroom soaking liquid. Reduce the liquid, add heavy cream, and simmer until desired thickness is reached. Serve over all kinds of seafood, poultry, and pasta.

 

 

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