Roasted king oyster mushrooms and button mushroom salad, a delicacy, recipes published in the Chef’s Handyman food blog
Chef’s Handyman King Oyster Mushrooms
The fragrance of roasted mushrooms will tickle the nose. A breeze of timber will give a special note. King oyster mushrooms are a delicacy, especially during the summer season. Lukewarm mushrooms served on top of salads do please the eyes. It’s one of my favorite combinations. Both dishes may be served as starter or as light main meal.
Roasted king oyster mushrooms or mushroom salad, great summer dishes, published in the Chef’s Handyman food blog
For the mushroom dish, cut the oyster mushrooms into slices. Heat olive oil in frying-pan. Roast the slices gently on each side until golden and soft. Place on plates, sprinkle with olive oil and garnish with herbs. Season the slices with salt and black pepper. Serve lukewarm.
Chef’s Handyman Green Salad with button mushrooms
To make garden salad, cut the button mushroom in half. Roast them together with the bread cubes.
Meanwhile place the salad in bowls. Add tomato slices. Garnish with garden herbs.
To make dressing, combine 6 tbsp. of olive oil, 1 tbsp. of lemon juice, lemon zest, salt, black pepper, 1 tbsp. of raspberry vinegar, 1 tsp. of agave syrup and 1 tbsp. of chives.
Shopping list for 4 serves:
Roasted mushrooms:
Mushrooms: 12 king oyster mushrooms
Oil: 6-8 tbsp. olive oil
Herbs: Mixed garden herbs and edible flowers
Spices: Salt and black pepper
Green salad with lukewarm button mushrooms:
Salad: 400 g or 13 oz. mixed greens
Mushrooms: 400 g or 13 oz. mushrooms
Fruits: 1 lemon, 12 cherry tomatoes
Herbs: Mixed garden herbs and edible flowers, 1 bunch chives
Vinegar, Oil: 6 tbsp. olive oil, raspberry vinegar
Syrup: 1 tsp. agave syrup
Spices: Salt, black pepper
Bread: 1 baguette or other bread
Have a great weekend, yours Chef’s Handyman team!
Outlook of the next blog entry, published in the Chef’s Handyman food blog: Refreshing cold soups for parties or barbecues.
