“There’s fungus growing in our kitchen… and it’s a good thing,” she said falteringly. Posed more as a question than a statement, it was clear that my mom didn’t exactly welcome my latest addition with open arms. Truth be told, it freaked me out just a little bit, too.
The fungus in question were oyster mushrooms to be precise, a much sought-after wild variety that fetch a fair price at market, but still rank below the luxurious porcini and chantarelle. A self-professed mushroom lover, it seemed to crime to have never cooked with oyster mushrooms before, but the grocery budget can only accommodate the common button or cremini on a regular basis. As prices skyrocket, even portobellos have become a special occasion purchase. Thus, when Back to the Roots contacted me about giving one of their mushroom kits a test drive, I couldn’t say yes fast enough.
Grown on a rectangular cake of recycled coffee grounds, the spores are shipped with everything you need to start a mini mushroom farm in your home. Even though the instructions couldn’t be simpler, they also spell everything out in great detail through online videos, in case a serious mushroom novice lacks confidence. So, guaranteed to be a breeze, I slowly became concerned as the days passed and my moldy dirt looked unchanged, especially considering the fact that the box so boldly declares that a first harvest may be possible in only 10 days. On day 6, at long last, my little mushrooms appeared to awaken…
And from that point on, there was no turning back.
The rate at which they grew was borderline disturbing, and on many trips to the kitchen, they would literally have grown since last glance – We’re talking centimeters per hour at their height of their growth. The monster mushrooms simply exploded out of their flimsy plastic packaging. I had never seen anything like this. Both fascinating and alarming, I was now more enchanted with the growing process than the idea of eating them.
Still mourning the end of growing season, this unexpected thrill helped ease the transition, and seems like the perfect alternative to gardening in the colder months. The downside is that you can only start the mushrooms twice (once from each side of the box) and then it’s all over. Don’t think that you’ll achieve incredible yields and be rolling in mushrooms, either- Though it claims to produce 1 1/2 pounds of edibles, I would be hard pressed to say that I got even 1/2 pound out of mine. However, the novelty factor and environmentally friendly approach justifies the price tag, and it strikes me as the perfect gift for the foodie with everything.
[For a limited time, you can enter the discount code “mushrooms4me10” when ordering online for 10% off and free shipping.]
Unable to make a grand feast of mushrooms with my small harvest, I chose instead to feature the oyster mushrooms prominently, using them as the base of a fun hors d’oeuvre, ideal for the impending holiday parties.
Just like their inspiration, Oysters Rockefeller, these gorgeous fungus are loaded with an herbaceous puree of garlic, parsley, scallions, and a bit of spinach for color. Enriched with a buttery finish, the bright flavors of the herbs combined with the savory, earthy flavor of the mushrooms is unforgettable. Why anyone would ever create this dish with slimy sea creatures instead is beyond me.
- 12 Large Oysters Mushrooms
- Olive Oil, to Coat
- 1 Cup Fresh Spinach, Firmly Packed
- 1 Stalk Celery, Roughly Chopped
- 2 Large Scallions, Green Parts Only, Chopped
- 1/4 Cup Chopped Parsley
- 1 Small Clove Garlic
- 2 Teaspoons Capers, Drained
- 1 Tablespoon Vegan Butter
- 1 Tablespoon Olive Oil
- 1 Tablespoon All Purpose Flour
- 1/4 Cup Plain Non-Dairy Milk
- Dash Tabasco Sauce
- 1 Tablespoon Nutritional Yeast
- 1/4 Teaspoon Ground Fennel Seed
- Salt and Pepper, to Taste
- Fresh Lemon Juice (Optional)
- Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil. Lay out your mushrooms on the sheet, spaced evenly, and lightly brush with oil. Set aside.
- In your food processor or blender, combine the spinach, celery, scallions, parsley, garlic, and capers. Blend thoroughly, until mostly smooth but still slightly coarse. No need to go crazy here, a bit of texture is a welcome thing.
- Meanwhile, set a medium saute pan over moderate heat, and melt down the butter along with 1 tablespoon of olive oil. Once, liquefied, quickly whisk in the flour to fully moisten, and cook for 5 – 8 minutes until very lightly browned, stirring constantly to prevent burning. Slowly pour in the non-dairy milk while whisking, and cook for just another minute or so until thickened. Turn off the heat, and whisk in the Tabasco sauce, nutritional yeast, and ground fennel. Transfer the green contents of the blender or food processor, and add them into your roux. Stir well to combine and season with salt and pepper to taste.
- Pile the filling on top of your mushrooms; about 1 – 2 tablespoons, depending on the size of the mushroom. Bake for 10 – 15 minutes, until the mushrooms are tender. Serve hot, with a squeeze of fresh lemon juice if desired.
Amount Per Serving: Calories: 85 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 28mg Sodium: 116mg Carbohydrates: 6g Fiber: 1g Sugar: 1g Protein: 6g