Dinna Davis

For this Culinary Corner, I was hard-pressed to single out a standout mushroom.  With the recent back-to-back days of rainfall, we were left with the promise of what would be fruiting shortly after.  Some of my forager friends have been lucky to find some Porcini and Chanterelles here and there, but not in abundance – but the most consistent mushroom popping up on everyone’s radar is the Oyster Mushroom (Pleurotus sp.)!  Given the recent rains and cooler temperatures, you have the perfect environment for this mushroom. 
 

Wild		Cultivated

Known as the Tree Oyster or Tree Mushroom, Pleurotus ostreatus is an edible species that grows on hardwoods. There are a few lookalikes, but having an easy to recognize fan-shaped form, Oyster Mushrooms are an abundant mushroom for any forager. You can find Oyster Mushrooms fruiting on fallen logs, often in clusters after the first rains. One log close to my neighborhood is about 30 feet long and when it fruits, it’s a real showstopper!
 
Oyster Mushrooms make a delicious soup, are generally best grilled or fried – but I love using them in this Japanese style pickled recipe (either replacing or adding to the Shimeji). 
I learned this recipe ~ courtesy of Kiki Leseed ~ at a Japanese Mushroom Cuisine demonstration several years ago. You will find this recipe to be a wonderful complement with meat, fish, or vegetables and packed with umami.

Pickled Shimeji
Makes 8 servings
 
8 ounces, Shimeji Mushrooms
2 cloves, Garlic, sliced thick
1 ½ Tbl, Ginger, large grated
1 Tbl, Toasted Sesame Oil
¼ cup, Mirin
½ cup, Rice Vinegar (unseasoned)
¾ cup Soy Sauce
¼ tsp, Sansho pepper (powder)
½ cup, Water
1, Green Onion, sliced
1 Tbl, Toasted Sesame Seeds, white and black

1. Trim off any growing medium from bottom of stalks. Separate each mushroom.
2. Combine all ingredients except green onion and sesame seeds.
3. Bring mixture to a boil, stirring to distribute flavor.
4. Reduce heat to very low simmer for 20 minutes. Stir occasionally.
5. Cool and strain, reserving liquid.
6. Stir green onions and sesame seeds into mushroom mixture and refrigerate.
7. Bring mushrooms to room temperature for 5 minutes before serving, to loosen coagulated sesame oil.

Notes: Store leftover marinade in a jar for later use. Use liquid to marinate grilling meats and roasted mushrooms, add water to make noodle broth, add oil and vinegar to make a salad dressing.
Alternate flavorings:  Chinese 5 spice, Chai spice, Crushed red pepper