Oyster mushrooms pan-fried in gingered butter with wasabi mash


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Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

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I have to admit that I’m not a lover of dense, earthy mushrooms, which is why I’m always delighted to get a delivery of these beautiful, delicate oyster mushrooms. Their subtle flavour copes with ginger brilliantly. Mind you, some of the oyster mushrooms for sale in supermarkets have no more flavour than their packaging and can’t cope with anything. Very fresh, pink-gilled field mushrooms would be a good substitute or, similarly, fresh shiitakes. We add the gingered butter at the end to lea