My dear friends, may I present to you the stars of today’s recipe – the wonderfully splenderfull Yellow Oyster Mushrooms. Locally grown by this mushroom guy, which I (as well as other mushroom lovers) discovered at the farmers market and took home, before someone else did (oh, and believe me they do if I don’t get at the market early). These tiny, brightly-colored fragile beauties won my heart and their taste was even more delightful than their look. But before I cooked them, they became the models at my very own photoshoot, and oh the fun we had together. After some time and attention, I sauté them along with some regular oyster mushrooms, garlic scapes and a touch of thyme. Then I layered them on a melted Brie toast (which itself is finger licking), and enjoyed them with a glass of chilled white wine. You may now ask what do yellow oyster mushrooms taste like, and to me (when sautéed in some butter and olive oil) they taste like crunchy and buttery crispy chicken skin (drooling already?!). And this itself, my dear friends, is something worth trying, especially if you are vegetarian or a mushroom (or a chicken!) fan.
I know that after each recipe I say that I hope you try it, but this time I REALLY hope you do try it, because I will be making it all summer long!
Yellow Oyester Mushrooms on Melted Brie Toast
Makes 4 toasts
• 7 oz. (200 gr) mixed oyster mushrooms
• 3 tbsp butter (40 gr)
• 6 garlic scapes, chopped (or 2 garlic cloves, crushed)
• 1 tbsp white wine (optional)
• 4 sprigs of thyme
• 4 slices of thick crusted bread, toasted
• 4 oz. (125 gr) good quality Brie cheese (preferably with mushroom tasting rind)
Brush the mushrooms with a dry brush to remove any dirt and tear the large mushrooms into about 1-inch pieces. Heat a large nonstick pan over medium high heat, when nice and hot add the butter, mushrooms and salt. Cook for 2 minutes, stir and add the garlic scapes and the wine (if using). Cook for 1-2 additional minutes until the edges of the mushrooms turn golden brown. Add thyme leaves and set aside.
Heat the broiler. Cut the Brie cheese into about 1/4-inch (5-6 mm) slices. Top the toasts with the Brie and 1/4 of the mushroom mixture. Arrange the toasts on a baking sheet and place them under the broiler. Bake for 1-2 minutes, or until the Brie has slightly melted and has browned on the edges. Since ovens vary, check toasts often or you might end up with totally melted or burnt toasts.
Pour yourself a nice glass of chilled Sauvignon Blanc and enjoy!