A special thanks to R&R Cultivation for partnering with me on this recipe and for growing fantastic shrooms to get creative with! Check out their other mushroom recipes, including some of my own, online at https://rrcultivation.com/blogs/mn
Pistachio Oyster Mushrooms - Serves 2 as a Side
1/2 pound of oyster mushrooms, cleaned well
1 tablespoon vegan butter
4 fresh sprigs of thyme
1 tablespoon olive oil
1 small shallot, minced
1 garlic clove, minced
Salt and pepper to taste
1/3 cup dairy-free cream, vegetable stock, white wine, or full-fat coconut milk
1/4 cup gluten-free breadcrumbs
1/4 cup chopped pistachios
1/2 tablespoon butter or ghee
Heat a cast-iron skillet on high heat. Once hot, add the butter followed by mushrooms. Toss to coat evenly in butter, then leave them for 3 to 4 minutes undisturbed to develop a golden color. Stir once to get color evenly on all sides, then leave undisturbed again for another 3 to 4 minutes. Remove from pan.
While your mushrooms are cooking, make the toasted breadcrumb topping by heating a pan over medium heat. Add the butter and once melted, the gluten-free breadcrumbs and chopped pistachios. Stir frequently to avoid burning. When you smell a toasted nuttiness, anywhere from 2 to 4 minutes, remove from heat and set aside.
Return the same cast-iron skillet used to cook the mushrooms to medium heat and add the olive oil. Once heated through, add the shallot and cook for 2 minutes, followed by your garlic, another 1 minute. Add the sprigs of thyme, plenty of salt and pepper, and liquid of your choice. Stir and cook for another minute or two until the mixture is warm. Add the oyster mushrooms back into the pan and toss in the sauce. Allow to simmer on low heat for a couple of minutes.
Plate and garnish with the pistachio breadcrumb topping. Serve warm and enjoy!