• White
• Crimini
• • • Oyster • •
• Portabella
• Shiitake

Oyster Mushroom Recipes

MUSHROOM MEDLEY CHOWDER

• 1/4 cup butter
• 1 pound mixed fresh Kitchen Pride mushrooms, chopped or sliced
  (mixture could include white, crimini, portabella, shiitake, oyster)
• 1 cup diced peeled potatoes
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup chopped onion
• 1 can (13-3/4 ounces) ready-to-serve chicken broth
• 2 cups half-and-half
• 1 tablespoon cornstarch
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper

In a medium saucepan melt butter. Add mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired.
YIELD: 6 Portions

OYSTER MUSHROOM SAUCE

Sauté 6 ounces sliced Kitchen Pride oyster mushrooms and 4 chopped green onions in unsalted butter until mushrooms soften, about 3 minutes; remove and set aside. To skillet add 1 cup dry white wine, 1 cup low-sodium chicken broth and 2 large peeled and diced tomatoes; bring to a boil. Boil to reduce to 3/4 cup sauce, about 20 minutes. Add 1 cup cream; bring to boil. Reduce heat. Return mushroom mixture to sauce and heat through. Serve over baked chicken or broiled seafood steak such as halibut, bass or tuna.