Five Great Pink Oyster Recipes!

If you've ever come across the stunning pink oyster mushrooms (Pleurotus Djamor) at your local market or have successfully cultivated them at home, you're in for a treat! These vibrant fungi not only add a pop of color to your dishes but also offer a unique flavor and texture. In this blog post, we'll share five mouthwatering recipes featuring pink oyster mushrooms, including three seafood-based options, that will delight your taste buds and impress your guests.

1. Pink Oyster Mushroom Stir-Fry

Ingredients:

• 200g pink oyster mushrooms, cleaned and sliced
• 200g shrimp or tofu for a vegan option
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
3. Add the pink oyster mushrooms, bell peppers, onion, and shrimp (or tofu).
4. Stir-fry for 3-4 minutes until the vegetables are tender, and the mushrooms are lightly browned, and the shrimp is cooked.
5. Pour in the soy sauce and sesame oil. Stir-fry for another 1-2 minutes.
6. Season with salt and pepper to taste.

Serve hot over cooked rice or noodles. Enjoy your colorful and flavorful stir-fry!

2. Creamy Pink Oyster Mushroom and Shrimp Alfredo

Ingredients:

• 200g pink oyster mushrooms, cleaned and chopped
• 200g shrimp, peeled and deveined
• 8 oz fettuccine pasta
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium-high heat. Add the garlic and sauté for 30 seconds.
3. Add the pink oyster mushrooms and shrimp. Cook until the shrimp turns pink and the mushrooms are tender, about 5-7 minutes.
4. Pour in the heavy cream and grated Parmesan cheese. Stir until the sauce thickens, about 3-4 minutes.
5. Season with salt and pepper to taste.
6. Toss the cooked fettuccine pasta in the creamy sauce.
7. Serve hot, garnished with fresh parsley.

 

3. Pink Oyster Mushroom and Scallop Risotto

Ingredients:

• 200g pink oyster mushrooms, cleaned and chopped
• 200g scallops
• 1 cup Arborio rice
• 4 cups vegetable broth, heated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large saucepan, heat the olive oil and butter over medium heat. Add the onions and garlic, sauté until translucent.
2. Stir in the Arborio rice and cook for 2-3 minutes until it becomes translucent at the edges.
3. If using, pour in the white wine and cook until it's mostly absorbed.
4. Begin adding the hot vegetable broth one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender (about 18-20 minutes).
5. In a separate pan, sear the scallops until they are golden brown on both sides, about 2-3 minutes per side.
6. Sauté the pink oyster mushrooms until they are browned and crispy, about 5 minutes.
7. Stir the sautéed mushrooms and seared scallops into the risotto. Season with salt and pepper.
8. Serve hot, garnished with fresh chives.

 

4. Pink Oyster Mushroom Tacos

Ingredients:

• 200g pink oyster mushrooms, cleaned and sliced
• 200g cooked and shredded crabmeat
• 8 small taco shells
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1/2 cup sour cream or vegan alternative
• 1 lime, cut into wedges
• Salt and pepper to taste
• Your favorite hot sauce (optional)

Instructions:

1. Heat a skillet over medium-high heat and add a bit of oil. Sauté the pink oyster mushrooms until they are golden brown, about 5-7 minutes. Season with salt and pepper.
2. Warm the taco shells according to the package instructions.
3. Assemble the tacos by placing shredded lettuce, diced tomatoes, sautéed pink oyster mushrooms, cooked and shredded crabmeat, red onion, and cilantro inside each taco shell.
4. Drizzle with sour cream and a squeeze of lime juice. Add hot sauce if you like a kick!
5. Serve your pink oyster mushroom and crab tacos immediately and enjoy the flavors and textures.

 

5. Creamy Pink Oyster Mushroom Soup

Ingredients:

• 300g pink oyster mushrooms, cleaned and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tablespoons butter or coconut oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt the butter (or coconut oil) over medium heat. Add the chopped onions and garlic. Sauté until the onions are translucent.
2. Add the pink oyster mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes.
4. Use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, transfer the soup to a blender in batches, but be cautious as hot liquids can splatter.
5. Return the soup to the pot and stir in the heavy cream (or coconut milk). Simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Ladle the creamy pink oyster mushroom soup into bowls, garnish with fresh chives, and serve piping hot.

 

Enjoy exploring these five delectable pink oyster mushroom recipes, including the seafood-based options! Whether you prefer them in a stir-fry, risotto, tacos, soup, or salad, these vibrant fungi are sure to add a delightful twist to your culinary adventures. Happy cooking!!