Oyster mushroom (Pleurotus ostreatus) is a choice edible according to the National Audubon Society Field Guide to North American Mushrooms.
Now that I have confirmed my find, it’s time to cook and eat this beauty.
I estimate that this is about one pound of mushrooms. Here is my simple recipe.
Ingredients
1 medium onion
2-3 cloves of garlic
Oyster mushrooms, wiped clean
Olive oil
White wine - I used a Chenin blanc
Preparation
1. Wipe dirt from mushrooms with a mushroom brush or damp cloth. (Do not immerse mushrooms in water.)
2. Remove tough stems or damaged flesh and dice mushrooms.
3. Dice onions and garlic.
4. Coat a heavy pan with olive oil (I use a cast iron pan).
5. Add onions and garlic. Cook over medium heat for 5 minutes.
6. Stir in oyster mushrooms, and cook 1-2 minutes.
7. Add 1-2 ounces of wine.
8. Stir frequently while cooking for 10 more minutes.
I am amazed at how much this tastes like oysters.
My wild food cookbooks have more complex recipes. From what I can tell, you can use any flavors and ingredients you would use to prepare oysters.
I could make an entire meal of mushrooms, but I added steamed Swiss chard to the recipe this time. The combination is delightful.