A mushroom is an above-ground fruiting body (that is, a spore-producing structure) of a fungus, having a shaft and a cap. The characteristic fan-shaped cap of an oyster mushroom comes in shades of white, grey, blue, pink and yellow, adding visual interest to its delicate flavour. Oyster mushrooms are popular for cooking, torn up instead of sliced, especially in stir fry or sauté, because they are consistently thin, and so will cook more evenly than unsliced mushrooms.
One cup of sliced oyster mushrooms has 28 calories and less than 1 gram of fat, yet delivers 2 grams of fibre and 3 grams of protein. Oyster mushrooms are rich in vitamin D, niacin and iron. They also contain potassium, vitamin B-6 and folate. Oyster mushrooms are a good source of ergothioneine, which functions as an antioxidant and lowers systemic inflammation.
Now, for a recipe.
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Oyster mushrooms: 450 gm
Coriander: 20 gm
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Lemon rind: 5 gm
Oil: 20 ml
For Chinese white sauce
Onion: 50 gm
Ginger: 10 gm
Garlic: 10 gm
Rice wine: 60 ml
Corn flour: 20 gm
Sugar: To taste
Salt: 10 gm
Method:
For the Chinese white sauce:
Heat the oil in a pan, add the onions, ginger and garlic, and sauté till the onions are translucent. Add the wine and cook on a high flame for a few seconds.
Add the corn flour mixture and cook till the sauce thickens. Add the sugar and salt, mix well and use as required.
For the Oyster Mushroom:
Soak the oyster mushrooms in lukewarm water. Drain out the water and keep the mushrooms aside. Heat oil in a pan, add the mushrooms and salt and sauté for a few seconds on a high flame. Add the Chinese white sauce, coriander and salt, and cook for some more time. Add some water, if required, to adjust consistency. Take the pan off the heat, add the lemon rind and serve immediately.
Executive Chef, Vivanta by Taj – Connemara