There's Not Mush-Room Left

What do you like to do for “you time”? For me, it’s always been cooking, enjoying a good meal, or spending time with loved ones… and maybe being a burrito and not doing anything.

This weekend, my me time consisted of all of the above! I was fortunate that Fat Moon Mushrooms had a surplus of Oyster, Shiitake, and Piopinno mushrooms and had a field day cooking them. I ordered three pounds and got this lovely mix. Not going to lie, opening this box was like opening a present on Christmas Day.

Cooking them was even better. I fried the Oyster and Piopinno Mushrooms in Extra Virgin Olive Oil with garlic and salt and finished it with some butter. Nothing crazy, but oh so yummy. I mean, look how FRESH these mushrooms are!

I wanted to keep the preparation for the Oyster and Piopinno simple. Extra Virgin Olive Oil, garlic, salt, and butter to finish them off. Trust me, your life will be happy with this recipe in your back pocket.

 

For the Shiitake mushrooms, I was inspired by this recipe.

Usually, I’m not the biggest fan of Shiitake, but roasting them makes them UNREAL! All the Shiitake Mushrooms need are some oil, rice rice wine vinegar, salt, and some earthy seasonings, like Thyme and Sage.

Oyster and Piopinno Mushrooms

Ingredients:
1 lbs of each oyster and Piopinno mushrooms
4 tbsp of extra virgin olive oil
½ tsp salt
4 cloves of garlic, chopped
1 tbsp unsalted butter
1 green onion, thinly sliced

Directions:

1. Heat a cast iron dutch oven over medium heat
2. Add the oil and once it is shimmering, add the mushrooms in a single layer
3. Leave the mushrooms alone for 3-5 minutes
4. Once browned on one side, carefully flip them over and let sit for another 3-5 minutes
5. Add garlic, salt, and butter and give it a good mix
6. Once browned, enjoy! 

Shiitake Mushrooms
Ingredients:
4 tablespoons extra virgin olive oil
1 tablespoon rice wine vinegar
1/2 teaspoon fine salt
1 teaspoon dried thyme
1/2 tsp ground sage
1 lb. fresh shiitake mushrooms, rinsed and dried

Directions:

• Preheat oven to 400 degrees
• Combine all of the ingredients, except the mushrooms, in a big bowl
• Toss the mushrooms in and coat evenly with the sauce
• Line a pan with parchment paper and transfer the mushrooms in a single layer
• Roast the mushrooms for 25 minutes 
• ENJOY!