Roasted Mushrooms, Spring Onions, and Pea Shoots
This versatile dish can be served as a topping on bruschetta or Eggs Benedict, or standalone as a salad.
by Chef Zachary Mazi
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Pleurotos ostreatus. © David Rust (from mushroomobserver.org)
Method
Mushrooms
Toss all ingredients together and roast until browned at 400°F (about 10 – 15 minutes).
Spring Onions
Toss all ingredients together and roast at 400°F until they get some color and soften.
Chop against the grain into small pieces
Final Assembly
While mushrooms are still hot, toss with pea shoots, onions and truffle oil. Pea shoots will wilt slightly, but keep the green flavor.
Serve on bruschetta, on eggs Benedict, or eat by themselves as a salad.
Note: This recipe was originally posted alongside "Relishing Medicinal Mushrooms" by Chef Zachary Mazi in the May 2013 issue of Duff.
Recipe contributed:
May
2013
Objective:
Sauce / topping / stuffing
Total Time:
45-60 mins
Yield:
Varies by usage
Suggested Mushrooms:
- Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)
- Pioppino (poplar field cap) (Cyclocybe aegerita)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
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Ingredients
Mushrooms
1 Lb small oyster mushrooms, left whole, roots chopped
1 Lb Cremini mushrooms, quarted with stems
5 oz Pioppini mushrooms, left whole, roots chopped
2 T Coconut Oil, melted
2 t salt
1 t black pepper
Spring Onions
5 spring onions, roots and tops removed (keep the bulb together)
1 T coconut oil melted
1⁄2 t salt
1⁄2 t black pepper
Final Assembly
2 pea shoot clamshells (ventilated platic packages), slightly chopped
1-2 Tbl. Truffle Oil