In ancient China oyster mushrooms were sent as a gift to friends and family. The jewelry maker in me couldn’t resist adding the pearls…
The graceful appearance of the bloom of the oyster mushroom hooked me at the Green City Farmer’s Market. I wondered if I could roast them to keep the whole mushroom together? I looked for roasted oyster mushroom recipes and decided to make up my own.
I wanted to keep the oyster and pearl theme going and first thought of pearl onions, but they weren’t available.
What about Bay Scallops, they’re white and small? They would be wonderful with this Roasted Oyster Mushroom recipe and the texture of the Bay Scallops would add the dimension of the Sea… if you try it please let me know.
I had the Mini Potato Gnocchi and decided to make the ‘Pearls‘ vegan by default.
Besides their meaty texture and beautiful looks, Oyster mushrooms are a health protecting food. “Oyster mushrooms lower cholesterol and promote the metabolism, lower blood pressure and stimulate blood circulation. They contain taurine, which is a component of bile important for the metabolism of fats, reducing the production and secretion of low density lipoproteins” (LDL’s- bad cholesterol).
So take another look!
Roasted Oyster Mushrooms With Gnocchi Pearls
2 pound cluster of oyster mushrooms
2 small lemons
1 ½ tablespoons butter or Earth Balance Vegan Buttery Spread, broken into small pieces
¼ cup NSVOO Not So Virgin Olive Oil*
1 twig rosemary,
Zest of one lemon
Bring all ingredients to room temperature.
Preheat oven to 225˚ F.
Break Oyster mushroom cluster into 4 to 6 clusters. Trim bottom of stems with scissors.
Coat top, underside gills, and between mushroom petals with mixture. Squeeze lemon juice over the mushroom petals— gill side up.
Turn mushroom petal topside down in baking dish. Cover with brown bag and marinate for ½ hour at room temperature.
Turn petal-side up and roast for 10 minutes, then open door of oven for 1/2 minute to let out steam.
Roast 10 minutes more, open door again for steam to escape.
Turn the petal side down for 10 minutes more. This roasting is as slow as a meringue.
Cut Roasted Mushrooms into serving size sections petal-side up on serving platter in a ring.
Gnocchi Pearl Center
1 package of Mini Potato Gnocchi
¼ cup Fresh Parmesan cheese
1 bunch fresh Basil leaves, reserve 10 whole leaves and chop ⅓ cup additional leaves, set aside
1 tablespoon Sea salt
¼ teaspoon cayenne pepper
Bring 2 quarts cold water to a boil for Gnocchi. Add Sea salt to the water.
Boil 2 minutes, drain, reserve ¼ cup water.
Add ¼ cup extra virgin olive oil and Gnocchi water reserve to mushroom roasting marinade include smaller pieces of mushrooms in bottom of ovenproof pan and mix together with basil for sauce. Coat Basil leaves for garnish with sauce.
Add Gnocchi to sauce in pan and coat. Pour Pearl Gnocchi and sauce into center of roasted mushroom ring.
Shave or grate fresh Parmesan cheese on each serving.