Evilo Blog — mushrooms


Grow Your Own 0

Mushrooms are a featured ingredient in many Fall recipes. While our Garlic Mushroom EVOO is always a best seller, we’ve got a new product that will provide you mushrooms throughout the entire season.

The Gourmet Oyster Mushroom Kit is produced in Missouri by EcoOzark. This kit allows you to grow oyster mushrooms at home. The first harvest is ready in 7 to 10 days, and you’ll get multiple harvests after that. When your kit no longer produces mushrooms, use it as compost for your garden.

EcoOzark is the creation of 2 high school environmental science teachers. They use plant, forest, and coffee shop waste to produce their mushroom kits. A portion of their profits go to education about and conservation of the Ozarks region. The first group to receive funds from EcoOzark was It's Our Wild Nature in Columbia, MO. They are dedicated to preserving 35 acres of land as a nature sanctuary.

Many of our customers have already tried the kits and have raved about them. If you love mushrooms, you’ll want to try one too. They also make great gifts.

Below are some delicious recipes to try with your crop of oyster mushrooms.

Creamy Oyster Mushroom and Brie Soup
(adapted from Closet Cooking)

3 tablespoons garlic mushroom EVOO, divided
1 1/2 pounds oyster mushrooms, coarsely chopped
1 onion, diced
2 cloves garlic, minced
2 tablespoons flour
1/2 cup white wine
4 cups vegetable or chicken broth
4 ounces brie, cut into 1-inch pieces
1/2 cup heavy cream
salt and pepper, to taste

Toss mushrooms in 1 tablespoon oil. Spread on a baking sheet in a single layer and roast in an oven heated to 400F for 20-30 minutes or until they start to caramelize. Stir them at 10 to 15 minutes.

Heat remaining 2 tablespoons oil in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes.

Add garlic and thyme and cook until fragrant, about 1 minute.

Add the flour and cook for 2 minutes.

Add the wine and deglaze the pan.

Add broth and mushrooms, bring to a boil, then reduce heat and simmer for 10 minutes.

Add cream and brie. Let the brie melt, then remove the rinds. Season with salt and pepper.

In a blender, puree the soup to desired consistency. You can also use an immersible blender.

Oyster Mushroom Saute
(adapted from Julia’s Album)

2 tablespoons garlic mushroom EVOO
1 pound oyster mushrooms
4 cloves garlic, minced
4 green onions, finely chopped
salt and pepper, to taste

Heat oil in a large pan on medium heat, until hot. Add mushrooms and garlic. Saute for 2 to 3 minutes, stirring regularly. After 2 to 3 minutes, reduce heat and sprinkle with salt.

Stir to mix, then cover with a lid. Continue to cook the mushrooms for another 5 to 7 minutes, stirring occasionally.

If too much liquid accumulates, cook an additional 1 to 2 minutes without the lid and on medium heat.

Remove from heat. Add green onions, salt, and pepper.