Name: Black Oyster Mushrooms, Cream-Glazed
Yield: Serves 2 as a first course
Ingredients: Optional: minced parsley, chives, and chervil or tarragon; ½ cup heavy cream; ¼ cup mushroom or vegetable broth; Lemon juice; Pepper; ½ pound black oyster mushrooms; 1½ tablespoons butter; 2 tablespoons minced shallots; ¼ teaspoon kosher salt

Preparation info

Serves
2
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Dark, sleek small black oyster mushrooms are more intense in color, flavor, and texture than other oyster mushrooms I’ve tasted—and much more difficult to come by. Their sweet shellfish aroma is intriguing when just cooked, but fishy if reheated. Serve this rich ragoût as a first course, with no more than herbs and toast points.

Ingredients

½ pound black oyster mushrooms
1½ tablespoons butter
2

Starter
Gluten-free
Vegetarian

Method

Trim base from mushrooms. Separate caps or pull apart into small clumps, as size dictates. If large, halve lengthwise.
Melt butter in medium-large skillet; stir in shallots and cook a minute or two over moderate heat to soften slightly. Add mushrooms and salt, tossing. Add broth and toss over moderate heat until liquid evaporates and mushrooms are tender throug

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Ingredients

Method

Part of