Oyster, 1 lb

Dried Oyster Mushroom, 1 lb (Product of Asia)

Extremely popular because of their high nutritional value and gourmet versatility, dried Oyster Mushrooms are firm and meaty. Dried Oyster Mushrooms have a rich earthy flavor perfect with pork or game dishes. Once rehydrated, Dried Oyster Mushrooms can be served as a main course or appetizer and will add a wonderful flavor and texture to sauces, main dishes and stir-fries.

Oyster mushrooms delicately textured caps allow for both a quick dehydration and re-hydration time. Add them to a dish toward the end of the cooking process as they require little cooking time to accentuate their discreet flavor and texture.

Oyster mushrooms pair well with seafood and white meats. Add to fresh pastas, polenta, rice, corn meal, grains or eggs. The oyster mushroom's meaty texture lends well to frying, stir-fry, and braising. Complementary flavors include Asian greens, soy, garlic, and vinegar and rice wine. Store dried oyster mushrooms in an airtight container until ready to use.

 This product is not for sale in USA.

Recipe - Braised Tatsoi with Dried Oyster Mushrooms

• 3 heads tatsoi (makes about 5 cups of leaves)

• 1 oz. dried oyster mushrooms

• 1 cup boiling water

• 1 Tbsp. cornstarch

• 1 tsp. sesame oil

• 2 tsp. soy sauce

• 3 cloves garlic, peeled and chopped

• 1 (one inch) piece gingerroot, peeled and minced

• 2 Tbsp. Peanut oil

Separate tatsoi into leaves. Rinse and soak tatsoi several times to remove all dirt. Trim stems and let drain in colander.

Cover dried mushrooms with 1 cup boiling water and let soak 10 minutes. When mushrooms are soft, remove them and crush them in your hands to remove moisture. Chop fine and set aside. Reserve mushroom liquid.

Mix cornstarch, sesame oil, and soy sauce together in small bowl. Add in 2 tsp. reserved mushroom liquid and blend into a paste. Reserve this sauce for stir-frying later.

Heat wok or large skillet over high heat. Add peanut oil and heat 1-2 minutes. Add garlic and ginger, stirring, and sauté 1-2 minutes, taking care not to let garlic burn. Add tatsoi and cook, stirring, to coat leaves with oil. Let wilt down a bit, about 3-4 minutes of cooking time.

Add remaining reserved mushroom liquid and chopped mushrooms and bring to a boil. Lower heat, cover wok, and let simmer until tatsoi is tender, another 4-5 minutes.

Remove cover, add sauce ingredients and cook, stirring, until sauce thickens. Season with additional soy sauce if needed and serve hot.

Makes 4-5 servings. Great over rice for a quick vegetarian dinner.