Posts Tagged ‘oyster mushrooms’

Mushroom Bruschetta from Chez Us

As we prepare to entertain family and friends at holiday gatherings, we’re always looking for tasty, unique appetizers that are easy to prepare, yet impressive enough to serve your guests on a special occasion! This Mushroom Bruschetta recipe from Chez Us is a delicious option.

The other evening we had some friends stopping by, and we wanted to put out a few little nibbles to serve alongside a glass of wine. I don’t know about you, but I get tired of serving the same old cheese plate, and I am sure my guests are tired of eating the same old cheese plate! I am always on the lookout for a couple new and exciting go-to appetizer recipes for impromptu dinner parties.

This recipe is easily made at the drop of a hat when mushrooms, as well as baguettes, are a staple in your house. I had a portobella and oyster mushrooms left over from an earlier brunch recipe, so I decided to use them. I like the earthy texture of the portobello and the delicate texture of small oyster mushrooms, and thought the two would be perfect together.

Shallots and garlic are quickly sauteed with mushrooms to make this easy topping. I wanted the flavor of the mushrooms to come through, so I kept the seasonings simple, with just a sprinkle of black pepper and fresh thyme. Once the mushrooms were cooked, I deglazed the pan with a high quality balsamic, and then tossed the mushrooms with the rich reduction. Simply serve on the toasted baguette.

With the holidays upon us, it is nice to have something simple to make. This recipe is very easy to make and can be presented elegantly or a bit rustic as I did here. Enjoy!

Mushroom Bruschetta

1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove

Heat oven to broil.  Rub each slice of baguette with the large piece of garlic.  Using a pastry brush lightly coat each slice with some olive oil.  Toast in the oven until golden.  Remove and set aside.  Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned;  about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.  Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

Oyster Mushroom Fricasee from In Erika's Kitchen

Erika Kerekes is a dot-com product manager by day and a relentless home  cook and food blogger by night. She started writing In Erika’s Kitchen in 2008 because she was tired of hearing her mother ask “When are you going to write a cookbook already?”  A native New Yorker, she now lives in southern California and marvels every day about the fact that food grows on trees in her backyard.

French food is surprisingly easy to find in southern California. Authentic French food, on the other hand, is less common. Which is why my Francophile husband and I were so glad when Saint Amour opened in Culver City last year. It’s one of those French restaurants where you walk in and wonder if someone changed the official language of Los Angeles to French without alerting the public.

Chef Bruno Herve-Commereuc is rightly famous for his charcuterie (house-cured meats) and pillowy quenelles de brochet (fish dumplings), but it’s the simple oyster mushroom fricassee I crave when I walk in the front door. It couldn’t be simpler: a pile of oyster mushrooms sweated with garlic and shallots, doused with butter. And it couldn’t be more French. It’s exactly the sort of thing that appears magically with your main dish in any French brasserie, neither requested nor specified, just the vegetable the chef found at the market and happened to feel like cooking that day.

Chef Bruno’s wife Florence, who handles the front of the house, graciously shared the recipe. The key is a big, hot pan, and not overcrowding the mushrooms. You want them to sauté, not steam in their own liquid.

Oyster mushroom fricassee from Saint Amour

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 lb oyster mushrooms
  • 1/4 cup shallots, peeled and chopped
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 2 Tbsp fresh parsley, chopped

Heat the olive oil and butter in a large skillet over a high flame. Add the oyster mushrooms and cook about 5 minutes, shaking the pan every so often. You want the mushrooms to give off their liquid and dry out.

When the mushrooms are dry, add the shallots, garlic, a good pinch of salt, and a few grinds of black pepper, and cook another 3-4 minutes. Sprinkle over the parsley and serve immediately.