Blue & Yellow Oyster Mushrooms
Ingredients
- Blue Oyster Mushrooms (dried) 1/2 oz
- Yellow Oyster Mushrooms (dried) 1/2 oz
- Water (boiling) 4 cups
- Olive Oil (high temp) 1/2 cup
- Onion (diced) 1 cup
- Bell Peppers (any color, diced) 1 cup
- Zucchini (half-moons) 1 cup
- Summer Squash (half-moons) 1 cup
- Garlic (minced) 1 tbsp
- Tomato (chopped) 1 large
- White Wine 2 oz
- Fresh Basil (chopped) 1/4 cup
- Salt 1 1/2 tsp
- Pepper 1/3 tsp
Instructions
Rehydrate Your Mushrooms
- Place dried blue and yellow oysters in a bowl.
- Pour boiling water over, press gently down, and let sit for 15 minutes.
- After 15 minutes, lift mushrooms out and transfer to a cutting board.
- Rough chop and set aside. You won’t need the broth in this recipe, but save it if you want for rice or soup.
Sauté the Vegetables
- In a large pan, heat olive oil until smoking hot.
- Add chopped mushrooms and onions. Sauté until onions are transparent, stirring occasionally.
- Add peppers, zucchini, and squash. Cook for 3–5 minutes, just until the veggies start to soften.
Build Flavor
- Add garlic and tomato. Sauté until tomatoes release liquid, about 2–3 minutes.
- Add half of your white wine and reduce until almost dry.
Finish and Adjust
- Add the remaining wine, fresh basil, salt, and pepper.
- Sauté for 1 more minute. Taste and adjust salt and pepper if needed.
Serve
Use as a side, taco filling, or light main over rice or beans. You can garnish with extra basil or a squeeze of lemon if you like.