Oyster Mushroom and Asparagus Feast

Shorebird and Goat were wandering around town this morning when we decided to stop at the farmers market and make dinner out of whatever is in season. For reasons we’ll get into later, we need to detox a bit so decided for something super healthy.

First, we covered the asparagus in about two tablespoons of oil and baked it with the tomatoes. We were actually experimenting here if it mattered whether or not the asparagus was on top of the tomatoes. It doesn’t make that much difference. The presentation is nicer with the tomatoes on top, but it’s actually a little easier to add the asparagus after they’ve baked.
I‘d never made oyster mushrooms before but they’re pretty amazing.  First we heated a dry skillet on medium heat and add maybe half a teaspoon of salt. Toss the mushrooms with the salt so they start absorbing it. According to the girl at the farmers market mushroom stall, this draws out the flavor.

We tossed only about 3 minutes until they started to get a little bit soft. They get soft fast.

Then add a tablespoon of butter.

Add about 1/3 of a small onion and 2 garlic cloves until the onion starts to soften. Then we added about 1/2 tablespoon of champagne vinegar.

I don’t really know how to describe the taste of oyster mushrooms if you’ve never had them before. A little nutty and maybe a little woodsy. I’m suddenly a huge fan. We also served with watermelon and sauteed spinach.

Ingredients

• 1 tomato
• 1 clump of asparagus
• 2 tablespoons olive oil
• salt and pepper
• 1/2 lb of oyster mushrooms
• 1 tablespoon of butter
• 1/3 chopped onions
• 2 cloves garlic
• 1/2 tablespoon champagne vinegar

Directions

1. Heat oven to 400
2. Coat asparagus in two tablespoons of olive oil
3. Place tomato and asparagus on baking sheet
4. Sprinkle salt and pepper
5. Bake for 15 minutes

1. Heat ungreased skillet on medium heat
2. Add mushrooms and salt, cook for 3 minutes
3. Add tablespoon butter, onion and garlic
4. Cook until onion starts to soften, about 5 minutes
5. Add vinegar, toss for a couple minutes, and enjoy!

• ← Grilled ‘de Provence’ Swordfish
• Napa Jalapeno Watermelon Salad →