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Po'Boy Sandwich

Ingredients 

Makes 2 large or 4 small

  • 1    pound oyster mushrooms

  • 1    cup cornmeal

  • 3    tablespoons chile powder (without salt)

  • 1    teaspoon salt

  • 1/4    cup mayonnaise or aioli

  • 1/2    teaspoon prepared horseradish with or without beets

  • 1/3    cup celery, finely chopped

  • 1    scallion, chopped

  • 1/2    teaspoon cayenne pepper

  • Juice of 1/4 lemon

  • 1/2    teaspoon mustard

  • 2    eggs

  • 2    french rolls

  • Bread and butter pickles

  • Sliced tomatoes

Directions
1 cup shredded iceberg lettuce 

1.Break eggs into a bowl and beat them well. 

2.Mix together cornmeal, chile powder and salt and pour onto a plate.

3. Preheat oven to 450 degrees, Cover a cookie sheet well with oil.

4. Mix together mayonnaise or aioli, horseradish, mustard, cayenne pepper, lemon juice, celery and scallions in a separate bowl.

5. Remove stems from mushrooms. Dip each mushroom in egg, then press into cornmeal on each side and place on baking sheet.

6. Spray the tops of each mushroom with oil -- if you don't have a spray bottle, just dab a little bit of oil on the top of each mushroom.

7. Bake mushrooms until they are browned and crisped on the top.

8. Split open rolls and toast them in the oven. Remove and slather with sauce, fill with mushrooms, and add sliced tomatoes, pickles, and shredded lettuce as desired.

Ricotta and Oyster Mushroom Lasagna

Ingredients
  • 6 lasagna noodles

  • 2 medium onions (350 g), sliced

  • 1 lb oyster mushrooms ( 454 g), sliced

  • 3 cups ricotta cheese (750 g)

  • 4 Tbsp freshly grated Parmesan or Romano cheese

  • 2 cups shredded Mozzarella cheese

  • 1½ eggs

  • 1 Tbsp chopped fresh dill

  • 1 Tbsp chopped fresh parsley

  • 4 Tbsp butter or vegetable, or olive oil (butter recommended for better flavor)

  • 1¾ tsp salt (1 tsp for ricotta filling, ¾ tsp for sauteed onions and mushrooms)

  • ½ tsp freshly ground pepper

Directions
  1. Preheat oven to 375 F (190 C)

  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes or as per instructions on the package. Drain the noodles and rinse with cold water

  3. In a medium size mixing bowl, combine ricotta cheese with egg, dill, parsley and 1 teaspoon salt. Set aside

  4. Preheat a large skillet with 2 tablespoons butter or oil. Add onions and saute over medium heat for 9-10 minutes, until translucent and golden brown. Add ¼ tsp salt and ¼ tsp black pepper when almost done. Transfer into a bowl

  5. Using the same skillet, saute oyster mushrooms with 2 tablespoons butter or oil over high heat for 5-6 minutes

  6. Turn heat to medium, add ½ teaspoon salt and ¼ teaspoon ground pepper, and saute for another 3 minutes

  7. Add onions to mushrooms and continue sauteing over medium heat for another 2-3 minutes. Remove from heat and transfer to a bowl

  8. To assemble lasagna, spread about 1 tablespoon of ricotta cheese filling on the bottom of a 8 x 8 inch baking dish. Arrange 3 noodles on the bottom of the pan (you will need to cut them to needed length).

  9. Spread half of the ricotta cheese filing over noodles. Top with half of oyster mushroom and onion mix, followed by 1 cup mozzarella cheese and 2 tablespoons grated Parmesan cheese.

  10. Repeat another layer

  11. Cover with foil, ensuring that foil does not touch the top of the lasagna

  12. Bake in preheated oven for 25 minutes. Remove foil and bake additional 20 minutes

  13. Cool for 10-15 minutes and serve

Oyster Mushroom Risotto

Ingredients
  • 2 Tbsp butter

  • 2 cups oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces

  • 2/3 cup brandy, vermouth, or dry white wine

  • 5-6 cups chicken stock (use vegetable stock for vegetarian option)

  • 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)

  • 1 3/4 cups arborio rice or other risotto rice

  • 1/3 cup freshly grated Parmesan cheese

  • Salt and freshly ground black pepper

  • 2 Tbsp chopped fresh parsley or chives

Directions

1. Bring stock to a simmer in a saucepan.

2. Sauté the mushrooms: Melt the butter in a deep, heavy saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes 

3. Add rice and brandy: Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes.

4. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.

Wait until the stock is almost completely absorbed before adding the next 1/2 cup.

This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

5. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
 

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