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Oyster Mushroom Recipes by Top New Zealand Chefs and Mighty Mushrooms

Gourmet Oyster Mushroom Fettuccini
Warm Northland Oyster Mushroom, Artichoke and Snow Pea Salad.
By Brenton Low from a Deco Whangarei
Oven Baked Chicken Tenders with Pickled Oyster Mushrooms and
Ginger Carrot Salad
Oyster Mushroom Chicken Sauté
Smokey Mushroom Sauce
Sautéed Oyster Mushrooms
Smoked Mushroom Pate
Warm Beef Carpaccio in Smoked Tea (.pdf)
By Paul Jobin - Pure Tastes, Paihia
Tagliatelle and Sauce
By Renee Stump - Gannets Restaurant, Russell
Manuka Smoked Oyster Mushroom Scented Sirloin
By Hughie Blue - Waikokopu Cafe, Waitangi

Gourmet Oyster Mushroom Fettuccini

Ingredients
500 grams Fettuccini
125 grams Oyster Mushrooms
3 tablespoons Olive Oil
3 cloves Garlic, crushed
1/4 cup Pine Nuts (optional)
90 grams Sun Dried Tomatoes, softened and minced

Method
Cook fettuccini according to package details.
Meanwhile, in medium sauce pan, heat oil and sauté remaining ingredients For 2-3 minutes.
Remove from heat; toss with hot cooked fettuccini.
Top with fresh grated Parmesan cheese.

Serves 6

Warm Northland Oyster Mushroom, Artichoke and Snow Pea Salad

Ingredients (serves 4)
320 grams Oyster Mushroom
200 grams Marinated Artichokes
16 Snow Peas
1 Tablespoon grated quality parmesan
Salt

Dressing
2 T White Balsamic Vinegar
6 Tablespoons Extra Virgin Olive Oil
1 t Smoked Mushrooms Powder
Salt and Pepper
1 teaspoon chopped chives

Method
Place dressing ingredients in a jar with a tight-fitting lid and shake until well emulsified.
Blanch the snow peas in salted water then refresh and dry.
Slice artichokes and mushrooms into bite-sized pieces than sauté first the artichokes, then the mushrooms in a hot pan. Drain well and keep warm.

To Serve
In a large bowl place the snow peas, artichoke, mushrooms and picked watercress. Next add the parmesan and dressing, then carefully toss together and check seasoning. Arrange the salad on four plates, dividing the ingredients evenly. Enjoy.

This healthy, nutritious salad would be great served on its own or with some sautéed prawns.

This recipe is from Brenton Low from a Deco Whangarei

Oven Baked Chicken Tenders with Pickled Oyster Mushrooms and Ginger Carrot Salad

by Waikokopu Café, Waitangi, Bay of Islands.
Serves 4 people

For the Chicken:
12 Ingams Chicken Breast Tenders
A little good olive oil

Pre heat your oven to 180 degrees on fan bake. Drizzle a little olive oil onto a baking tray, spread out the chicken tender and bake for around 10 mins or until golden brown

For the Mushrooms:
250g fresh oyster mushrooms
3 Tbs rice vinegar
1 tsp palm sugar
Zest of 1 lemon

Heat a little peanut oil in a wok and gently saute the mushrooms until tender, allow to cool. Place the lemon zest, rice vinegar and palm sugar into a clean bowl and mix well. Add the mushrooms, mix again, and then set-aside until ready to use.

For the Carrot Salad:
2 large carrots (peeled and shredded on a mandolin)
1 large piece of fresh ginger (peeled and cut into fine Julienne)
A bunch of fresh coriander (chopped)
Juice of lemon
Salt, pepper and a pinch of sugar
1 tsp sesame oil
3 Tbs Olive oil

Mix the carrot, ginger and coriander together in a bowl. Place the remaining ingredients into a jar and shake well to make the dressing. Add to the carrot salad and toss until combined.

Assembly:
Slice the chicken tenders in half and arrange in a neat pile at one end of a rectangle platter. In the middle place the carrots salad and at the other end arrange the pickled mushrooms. Serve a light lunch with crusty bread or as an appetizer for dinner.

Oyster Mushroom Chicken Saute

Ingredients
1 teaspoon olive oil
1 tablespoon butter
2 skinned and boned chicken breast halves
140 grams sliced fresh Oyster Mushrooms
2 onions sliced
1/3 cup dry white wine

Method
Heat oil and butter in pan
Season chicken with salt and pepper - brown both sides until juices run clear
Add mushrooms; cook 5-7 minutes
Add onions and wine, cook 3-4 minutes
Serve with white rice if desired

Smokey Mushroom Sauce

In 2 tablespoons olive oil
Sauté 1 small chopped onion,
1 clove crushed garlic
20 grams Dried Smoked Oyster Mushrooms - rehydrated
Cook until soft
Add ½ cup sour cream and ½ cup standard cream
Lower heat and keep warm until required
Do not boil
Salt and pepper to taste
Serve over Chicken, pasta or steak

Sautéed Oyster Mushrooms

Ingredients
2 tablespoons olive oil
20 grams Dried Oyster Mushrooms - rehydrated
1 tablespoon soy sauce
Crushed garlic to taste

Method
Cut mushrooms into slices
Heat oil in pan
Add garlic and mushrooms
Cook for 1 - 2 minutes, adding soy sauce halfway through
Remove to serving dish
Excellent served on rice, pasta, meat and fish or as an appetizer

Smoked Mushroom Pate

Ingredients
20g Smoked Dried Oyster Mushrooms
150g Cream Cheese
100g Albacore Tuna – we use Tuna Gold
¼ cup or 5g dill

Method
Rehydrate 20g smoked dried mushrooms in boiling water for 10 minutes.
Place the smoked mushrooms, cream cheese and tuna in the bowl of a food processor and blend in bursts (use the pulse button) until mixed.
Add the dill and fold through.
Refrigerate until set.

This pate is lovely served with a semi sweet nutty bread, toasted or with
crackers of your choice.

Tagliatelle and Sauce

PASTA

200g flour
2 eggs
1 teaspoon extra virgin olive oil
pinch paprika
pinch salt
flour and oil for cooking and preparing

Combine all above to a nice firm ball and wrap in glad wrap.
Leave in fridge overnight. That way the dough matures and combines better.
The next day, flour well and either use a pasta machine or roll dough out and cut strings.
Bring water to boil with a bit of oil and salt.
Cook pasta al dente and cool it down in running cold water.

SAUCE

40g oyster mushrooms
150ml cream
15g onions
100ml chicken stock
10g garlic
20ml beef stock
20g butter
50ml white wine
20g bacon, diced

Sauté onions, garlic, butter, mushrooms and bacon till everything has some color.
Add white wine and let simmer.
Add cream, chicken stock and beef stock and reduce till creamy and thickish Then add pasta and toss.

Manuka Smoked Oyster Mushroom Scented Sirloin

With White Bean Puree, Fennel Slaw with Ludbrook House Quince paste dressing, Kumara Galettes and Tamarillo Salsa.
By Hughie Blue - Waikokopu Cafe, Waitangi

Serves 4

Ingredients:

400g cannalinni Beans (soaked over night)
1 clove of garlic
Juice of 1 lemon
Salt & pepper
4Tbs Mighty Mushrooms Manuka Smoked Mushroom powder
720g lean Sirloin (with all fat removed)
2 medium fennel bulbs (not too big or they will need cooking)
100g raisins (chopped)
3tsp Ludbrook House Quince paste
150g Mahoe Greek style Yoghurt
1 large Golden Kumara
50g Melted Butter
3 tamarillo (peeled & diced)
1 small red chilli (seeds removed, Finely diced)
1Tbs Fresh chopped Mint
2Tbs Good quality Olive Oil

Method:
Step 1: Cover beans & garlic with unsalted cold water and bring to the boil. Once boiling turn the heat down and simmer for 40mins or until the beans are soft. Allow to cool then strain, retaining 1/3rd of the cooking liquor. Place the beans, garlic and lemon juice into a blender and pulse until they have formed a smooth puree. You may need to add some of the reserved cooking liquor here to reach a good consistency. Season with salt and pepper and put aside.
Step 2: Cut the sirloin into 4 sausage like shapes along the grain, season the mushroom powder with salt & pepper then roll the sirloin in it to get a good even coating, tap of any excess powder. Wrap the sirloin in glad wrap & put in the fridge for at least 1hr.
N.B. These first 2 steps can be done in advance.
Step 3: Meanwhile, cut the fennel bulb in half remove the inner core & the outer leaves. Finely slice the fennel and place in a bowl with the raisins, quince paste & yoghurt then mix together. Check the seasoning & put aside keeping at room temperature. 
Step 4: Scrub and wash the kumara. With the skin on, slice the kumara into rounds as thin as possible (about 2mm) dip in the melted butter to completely cover & form 4 disks about 100mls diameter on a buttered baking sheet. Make sure you overlap each slice, when done give them a firm press down to stick the slices together. Bake in the oven on fan bake at 150ºc for about 15mins or until the kumara is golden brown & crispy.
Step 5: To make the salsa simply mix the tamarillo, chilli, mint & olive oil together then check the seasoning and put aside at room temperature.
Step 6: Remove the glad wrap from the beef, heat a little olive oil in a fry pan until hot then over a medium-hot heat pan fry the sirloin to your liking. What I do is seal all sides then put in the oven @ 200ºc for about 5-8 minutes or until medium-rare. When cooked allow the meat to rest for at least 8mins, this lets the meat relax and locks in all that flavor.

Assembly:
If you need to, reheat the bean puree and place a spoon full in the center of 4 large round plates. Cut each sirloin, across the grain, into 3 medallions, place the fennel slaw on the mash then arrange the medallions on the slaw, top with the Kumara gallette & place a spoon full of the tamarillo salsa in the center of the Gallette.
Serve immediately

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