Friday, August 22, 2008

Domestic Pleurotus Recipes

Giant Pleurotus and Lion's Mane Mushrooms

Wild Pleurotus

Although I have had a bonanza of wild Pleurotus, I realize that many don't have such luck. I decided to do recipes for the store-bought kind.

Pleuorotus base

3 tablespoons olive oil
1 pound Pleurotus, fibrous bottoms removed and cut along gills into 1/4"-wide strips (about 6 cups)
1 3/4 cups chicken stock

Put oil in a nine-inch wide stock pot. Heat and toss in mushrooms. Continue, over medium heat, to toss scraping the bottom of the pan. Cokk until mushrooms are decreased to a third of their original volume. Pourr on two cups chicken stock and cook for one half hour. Add as musch of the remaing stock as is needed to cover the mushrooms. Do not skim.
Allow to cool. Divide among freezer contianers and freeze.
To use, defrost in refrigerator. Pour off stock and boil in a small pan until desired quantity is reached.
Serve over sof polenta (see Microwave Gourmet made with oil rather than butter or use as a pasta sauce or as a soup with tender vegetagbles such as peas, string beans and young carrots.

Add kosher salt to taste.
Makes three cups of base.
This can be multiplied.

Sauteed Domestic Pleurotus

Use a heavy saute pan--teflon lined. heat a scant eight inch of olive oil. Put in a single layer of Pleurotous tops smooth side of cap down. Allow to cook until faintly beige. Turn over and cocok two minutes. Serve sprinkled with kosher salt. This makes a good first course with or eithout crusty bread. As the mushroomms are good tepid, they can be cooked in batches.