What’s Cooking? Oyster Mushrooms
Oyster mushrooms are instantly recognisable by their distinctive shape and can sometimes be found growing wild on old logs. They are commonly used in Chinese cooking as they have a long history, thought to be approximately 3,000 years, of being used in Chinese medicine. They are said to be excellent for boosting the immune system.
Thanks to a unique antioxidant produced only by fungi, oyster mushrooms have significant properties that protect cells in the body. They also contain high levels of zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and vitamins B-1 and B-2.
In fact, oyster mushrooms are so high in antioxidant compounds they are being studied as a possible defence against HIV. They have compounds which have been found to kill bacteria and viruses and produce and anti-inflammatory effect in the body. They can decrease cholesterol levels naturally as they also contain statins, which take cholesterol through the liver much more readily to rid the body of cholesterol.
So why not switch some of your plain white mushrooms for strips of the oyster variety instead? Or really embrace their delicious flavour with Lisa’s Quinoa with Shiitake & Oyster Mushrooms.
Quinoa with Shiitake & Oyster Mushrooms
Preparation time: 40 mins
Cooking time: 20 mins
225g quinoa, rinsed
450ml cold water
200g fine trimmed green beans, finely chopped
150g shiitake mushrooms, sliced
150g oyster mushrooms, sliced
2 tbsp. groundnut oil
1 tbsp. sesame oil
4 tbsp. soy sauce (gluten free) or marigold liquid aminos
4 tbsp. agave syrup or honey
2 pinches sea salt
sesame seeds, toasted
- Rinse the quinoa, through a fine sieve
- In a medium saucepan add the quinoa and cold water, bring to a boil then place the lid and simmer on a low light for 20 mins
- When cooked remove from the heat and leave to stand for 10 minutes, then lay the quinoa on a large plate to cool down
- Blanch the green bean in boiling salted water for 5 minutes then immerse into cold water to stop the cooking process
- In a large non-stick frying pan add the groundnut and sesame oil, then the sliced shiitake and oyster mushrooms, sauté until wilted for about 5 minutes, then add the soy and syrup or honey, and simmer for 5 minutes
- Add the cooled quinoa to a large mixing bowl, add the finely chopped green beans and mushrooms, mix all together
- Check for seasoning
- To serve garnish with toasted sesame seeds and coriander
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