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Oyster mushrooms

Explore 28 recipes, 1 gallery, 4 videos, and more

Mushroom and Polenta Potpie

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 1/4 cups boiling water
  • 3 tablespoons unsalted butter
  • 1 clove garlic, peeled and minced
  • 1 medium shallot, peeled and minced
  • 10 ounces white-button mushrooms
  • 1 pound assorted wild mushrooms, such as cremini, oyster, chanterelle, and shiitake
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 3 1/2 cups milk
  • 1 1/2 cups instant polenta
  • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
  • 3 large eggs, separated
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Individual Mushroom Lasagnas with Crispy Breadcrumbs

Ingredients
  • 1/4 cup assorted dried mushrooms, such as Polish, porcini, and morel, rinsed
  • 2 garlic cloves, lightly crushed
  • 3 sprigs fresh thyme
  • 3/4 cup heavy cream
  • 2/3 cup homemade or low-sodium store-bought chicken stock
  • 1/2 small loaf rustic Italian bread (about 12 ounces), crust removed, bread cut into small cubes (about 1 1/2 cups)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter, room temperature
  • 1 medium leek, white and pale-green parts only, thinly sliced into half-moons and rinsed well (about 1 cup)
  • 4 1/2 cups thinly sliced fresh assorted mushrooms, such as cremini, oyster, chanterelle, and morel (about 1 pound)
  • Fresh Spinach Pasta Dough, cut into twenty-four 3 1/2-inch squares
  • 1 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese
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Red Snapper with Ginger-Scallion Relish

Ingredients
  • 2 (6-ounce) red snapper fillets, skin-on
  • Coarse salt
  • Freshly ground white pepper
  • Extra-virgin olive oil
  • 2 tablespoons minced peeled young ginger
  • 1 tablespoon thinly sliced scallion
  • 1/2 teaspoon minced lemongrass, from the interior section
  • 1/2 teaspoon minced green finger chile
  • 1 tablespoon grapeseed oil
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1 teaspoon white miso
  • 1/2 teaspoon finely grated orange zest
  • 1/2 teaspoon rau rom (Vietnamese mint) or cilantro
  • 1/4 teaspoon toasted sesame oil
  • 1/4 teaspoon fish sauce (nam pla)
  • 1/2 cup shiitake mushrooms, stems removed
  • 1/2 cup oyster mushrooms, stems removed
  • Fleur de sel
  • Chervil sprigs, for garnish
  • Lime wedges, for garnish
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Chicken with Artichokes and Mushrooms

Ingredients
  • 2 lemons
  • 8 fresh baby artichokes
  • 3 tablespoons dry white wine
  • 2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 tablespoon champagne or white-wine vinegar
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 whole skinless, boneless chicken breast (about 8 ounces), split
  • 1/3 cup orzo (rice-shaped pasta)
  • 4 ounces enoki mushrooms, 1 inch trimmed from stems
  • 4 ounces oyster mushrooms, stems trimmed (white mushrooms may be substituted)
  • 4 teaspoons fresh thyme leaves
  • 2 large cloves garlic, peeled and lightly crushed
  • Two 24-inch lengths parchment paper
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Roasted Poblano Salpicon with Mushrooms

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Mushroom Martini

Ingredients
  • 4 cups homemade or low-sodium canned chicken stock
  • 1/2 pound wild mushrooms, such as shiitake, hen-of-the-woods, cremini, and oyster, cleaned and trimmed
  • Coarse salt and freshly ground pepper
  • 1/2 ounce dried porcini mushrooms
  • 1 cup heavy cream
  • 1 small Yukon gold potato, peeled and thinly sliced
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon finely chopped fresh rosemary
  • 8 large warm Poached Eggs Poached Eggs
  • 2 cups warm Spinach Coulis
  • Truffle oil, for garnish (optional)
  • 8 slices bacon, cut in half on the diagonal and cooked
  • 8 pieces toasted brioche (3 1/3 inches by 1/3 inch)
  • 8 sprigs fresh lovage, finely julienned
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Mushroom Risotto

Ingredients
  • 3 quarts water
  • 1 ounce dried porcini mushrooms (earthy.com)
  • 1 teaspoon whole black peppercorns
  • 1 stick unsalted butter
  • 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
  • 1 medium onion, finely chopped
  • Coarse salt and freshly ground pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese
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Mixed Mushroom Soup

Ingredients
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 2 leeks, halved lengthwise, thinly sliced and rinsed
  • Coarse salt and ground black pepper
  • 1 garlic clove, minced
  • 1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
  • 1/2 teaspoon fennel seeds
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1/2 cup marsala wine (optional)
  • 4 cups vegetable broth
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Pugliese Mushroom Hodgepodge with Green Olive Crostini

Ingredients
  • 4 ounces chanterelle mushrooms, brushed clean and broken into pieces
  • 4 ounces cremini mushrooms, brushed clean and broken into pieces
  • 4 ounces oyster mushrooms, brushed clean and broken into pieces
  • 4 ounces yellow foot mushrooms, brushed clean and broken into pieces
  • 1/2 medium red onion, thinly sliced
  • 1 tablespoon hot red-pepper flakes (optional)
  • 4 scallions, green and white parts, cut into 1-inch pieces (about 2/3 cup)
  • 2 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 4 ripe plum tomatoes, halved
  • 1 cup Mario Batali's Basic Tomato Sauce
  • Coarse salt and freshly ground black pepper
  • 4 one-inch-thick slices Italian peasant bread
  • 1 cup Green Olive Pesto
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Orecchiette with Mushrooms, Radicchio, and Gorgonzola

Ingredients
  • Coarse salt
  • 1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium shallot, minced (about 1/4 cup)
  • 1/4 teaspoon red-pepper flakes
  • 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
  • 1/4 cup dry white wine
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1/4 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice (from about 1 lemon)
  • 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
  • 2 ounces Gorgonzola cheese, crumbled
  • Freshly ground pepper, to taste
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