Oyster Mushroom :: Frenzy

We picked up a bottle of Pickled Oyster Mushrooms from a local producer who has recently set up an Oyster ‘Farm’ close by.

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Called ‘Culture Mushrooms’ they are pickled to preserve because Oyster Mushrooms are extremely delicate and usually only do well when really fresh.

The actual recipe is a mystery which is OK because the wonderfully woody flavour and subtlety of the Oyster Mushroom is fully preserved and piqued by the addition of
a symbiotic combination of herbs and spices.

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What I do with :: Pickled Oyster Mushrooms

Other than eat them straight from the jar… I didn’t have a clue! The ‘Culture Mushrooms’ were in fact a late addition to a recipe I’d manipulated to incorporate the ingredients we had to hand. The Mushrooms turned out to be the ‘Cherry on the Cake’ in flavour enhancement to the dish!

The vinegar in the Pickled Oyster Mushrooms by ‘Culture Mushrooms’ is quite pungent but once you let go of that, you enter a woodland feast of aroma’s and flavours that take you on a whimsical journey.

 

IMG_20160305_163522Pickled Oyster Mushrooms :: Ingredients

  • Fresh Oyster Mushrooms (Grown in Cape Town)
  • Vinegar
  • Water,
  • Salt,
  • Sugar,
  • Spices

The ‘Culture Mushroom’ company is in its infancy putting together their range of produce and preserves, we will be sure to do an article about the company, where to buy the products and the cost involved.

Vegetable Fritters, Oyster Mushrooms on a Baby Spinach Salad

Vegetable Fritters were the basis of the meal. I’d subconsciously been searching for a meal that you can eat with your fingers with a dip. Snacky food. I stumbled upon a recipe for Zucchini & Carrot fritters – fried.

The ingredients called for things we don’t keep:: Flour so I substituted by making Oat flour simply by grinding to a fine powder in a coffee grinder. Adding a mix of nuts would also enhance the flavours and change the dish to something even more spectacular.

OysterMush PicturePerfect 3 ResizeZucchini & Carrot Fritters Recipe:

Zucchini Prep:

Grate 4/5 small ‘Baby Marrows’ or zucchini into a colander. Sprinkle liberally with Salt (Himalayan) and leave to draw.

Note: Zucchini is filled with water, so with dishes like this you need to remove the water so that it binds together like a burger) – Leave to rest for about a half hour. When ready, wash hands and use to squeeze the water from the Zucchini in small batches then add to the other ingredients.

Mix Together Zucchini & Rest Of Ingredients:

  • 1 Medium Carrot – Grated
  • 1/4 Red Onion or Shallots – chopped very finely
  • 2 Medium Eggs – beaten
  • Half cup Flour – or Oat/Nut Flour made by grinding in a Coffee Grinder
  • Oregano, Thyme, Pepper
  • Tablespoon of Coconut Oil

Optional:

  • Crushed Garlic – I really missed this in ours
  • Chilli Powder – just a hint would add a lovely kick
  • Pinenuts – we added in our second batch and was definitely worthwhile

Once you’ve mixed all the ingredients together, making sure that it’s a loosely binded mixture, wash over the oven tray with Coconut oil.

Make up your fritters to whatever size you want. We made a batch of medium sized ones to begin with but then got greedy with the second batch and made large, pancake sized ones!

Bang went the ‘dippy snack’ theory!

Place them evenly spaced on a baking sheet, baste each fritter with coconut oil to enhance the cooking and avoid burning, with the grill heating to 150 Degrees Celsius. When ready pop under the grill – second shelf down – and leave to cook for five – ten minutes. When browned and crispy on top, turn over for about five minutes. I always do the top again for ‘luck’ for a minute or two. (Ours stuck a little so be gentle).

Baby Spinach Salad

  • Baby Spinach Leaves
  • Baby Tomatoes (halved/quartered depending on size)
  • Black Olives (Calamata are my favorite)
  • Sprouts (we do our own)
  • Feta cheese – crumbled and scattered
  • Grated Beetroot –  +- half a medium

To serve we layered our salad with the Vegetable Fritter on Top/Side, a Dollop of Sour Cream and the Pickled Oyster Mushrooms from Culture Mushrooms and you’re good to go!

This drool worthy recipe was decided, created and consumed in a matter of 45 minutes. With plans of a definite repeat, we’ll be sure to take the ‘step-by-step’ photos we keep forgetting in our unconventional test kitchen.

If you have a unique,special or interesting ingredient, preserve, pickle or new natural-as-you-can product you’d like us to try and share, please get in touch.

If you try the recipe, please let us know how you got on, send us photos and tag us!

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