Oyster Mushroom 

 This recipe features the Oyster Mushroom (Pleurotus ostreatus).  It is a common edible mushroom that is cultivated around the world for food. Oyster mushrooms are also used industrially for mycoremediation purposes (to learn more, see tab for Mycofiltration Services). The Oyster mushroom is also ranked as a medicinal mushroom because of its properties that help to reduce cholesterol.   Though it may be considered a common mushroom today, its popularity stems from its versatility and the superb flavor that has been equated to that of sea oysters and even anise. 

Oyster Mushroom Sauté 

3 medium leeks 

Pinch of salt 

2 teaspoons olive oil 

1/2 cup johannesburg Riesling 

1/2 red bell pepper, chopped 

1 quart fresh Oyster mushrooms, sliced 

1 package baked tofu 

1 teaspoon tamari, diluted with 1/2 teaspoon water

Grated hard cheese, such as parmesan, Dry Jack, or Romano, optional

Directions

Clean and slice leeks. Heat olive oil in sauté pan.  Add leeks when hot and sauté for about 10 minutes. Add salt and about half the Riesling, a bit at a time. Add pepper and Oyster mushrooms. Add tofu to pan with the rest of the wine and the tamari mixture.  Cook for several minutes. Serve over rice with grated cheese to taste.

While growing mushrooms is thrilling in its own way, eating them is even more fun! so, we have decided to devote this page to a series of delectable recipes that will tickle your palate and delight your senses.

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Note: properly dehydrated mushrooms will resume their color, texture, nutritional value and flavor when rehydrated.