Maitake, Shiitake, and Oysters, Oh My!

Here are some mushroom meals we’ve had over the last week. We got these beautiful fungi from Mushroom Planet out of Tulsa. I am so happy they joined the co-op! It’s so nice to get a variety of mushrooms, plus storage suggestions and recipes like the one below.

.Pan-Roasted Maitake.
:: 1/4 lb coarsely chopped maitake
:: 1 T butter
:: 1 small clove minced garlic
:: 1 T finely chopped onion
:: 1 t balsamic vinegar (I used a nice glug because I love this stuff!)
:: 1/4 t Italian seasoning or fresh thyme leaves
:: 1/8 t salt
:: 1/8 t pepper

Melt butter in saucepan. Add other ingredients except mushrooms. Sauté over low heat until onions are slightly translucent. Add shrooms and stir to coat ’em with the sauce. Cover and cook over low heat for 10 minutes or until mushrooms are tender. You could use this recipe with any mushrooms; just reduce the cooking time since maitake are dense.
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Oyster mushrooms have a seafood aroma (hence “oyster”) and subtle taste. They are tasty sautéed and atop a creamy pasta sauce.
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Tonight I concocted a caramelized onion, shiitake, and spinach mixture. Slice an onion and cook it in olive oil for 20 minutes or so over medium heat. When they have turned golden with a few brown bits and are smelling divine, set them aside in a bowl. Return skillet to low heat and give it a few minutes to cool. Add some balsamic vinegar to the leftover olive oil. Add some minced garlic and dried rosemary. Stir and allow to cook a minutes or so until the rosemary has released its aroma. Add roughly chopped shiitake and let cook 5 minutes, or until they soften up—but not mushy. Add spinach leaves and stir occasionally, until the leaves are tender. Incorporate the onions into the mixture and add a dash of salt and pepper. I served it up with some leftover spicy mango couscous. Yummy!
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