Grilling Oysters !!

Oysters061114A 2-week dry spell has stunted the chanterelle growth around here. However, a 2-inch rain on Wednesday (2 days ago) yielded a nice treat. There is an “oyster log” that I have been by at least three times this year and was always a day late and a dollar short. Today was different. I’ve got about 20 lbs for the Farmers Market tomorrow.

The nice thing about this find is that there was a nice variety of sizes from tiny to saucer-sized that are great for grilling, and they were all beautiful and fresh – very few beetles, if any. Lather them in olive oil, sprinkle on garlic salt and one’s favorite spice mix. Mine is Cajun seasoning. Gonna be nice tonight!!

I also got a fresh Chicken of the Woods this week. I broke off the tips for eating, and that yielded three pounds. Hopefully some of the chanterelle patches that haven’t produced yet will respond to this rain  next week.

Oyster Mushroom Casserole

 

 Oyster Mushroom Casserole

4 cups cooked Basmati or other rice
1 bundle of scallions (about 6) chopped; with green portion
2 Tbs butter
2 Tbs olive oil
1 lb fresh oyster mushrooms
2 Cloves garlic – minced
1 can Cream of Chicken soup 1 can Cream of Mushroom Soup (“with roasted garlic” is best)

Some plain bread crumbs
1 more Tbs butter for dotting the crumb layer

In butter and olive oil, sauté scallions on medium heat until whites becoming translucent
Add garlic, stir, then Add chicken?? See tips below)
Add chopped oyster mushrooms and stir
When oysters become soft and viscid add both cans of soup (do NOT dilute)
Mix oyster and soup mixture well, then add rice and mix well.
Turn the resulting mixture into casserole dish; cover barely with breadcrumbs; dot with butter

Bake uncovered at 350 degrees for about 25 minutes.

Serve – yummy!

Tips: If you use an oven proof pot, such as a La Creuset 7 Qt. French Oven (or similar Dutch oven), everything can be done in the same pot!! I cook my rice in a rice steamer that holds the rice warm for 2 hours. Adding some diced white meat of chicken to the onion sauté is a good way to “kick up” the dish. Lastly, this dish makes wonderful “warm and eat” leftovers for lunch at work the next day. Good Eats!

 

Wild Lobster, Oyster and Chanterelle Soup

This makes a lot of soup – might want to cut back – a half liter of heavy (whipping) cream is a lot.

Ingredients   1 lb organic oyster mushrooms chopped   ½ lb wild lobster mushrooms chopped   ¾ lb exotic golden chanterelle mushrooms chopped   8 shallots chopped fine   5 tbsp butter   2 tbsp olive oil   salt and fresh ground pepper   ½ liter whipping cream   3 to 4 cups beef broth   1 log goat cheese

Directions   Melt butter in large sauce pot. Add the olive oil and shallots. Sauté for 3   minutes. Add Lobster, Oyster and Chanterelle Mushrooms, salt and pepper.   Sauté for another 3 minutes. Now add broth, cream and goat cheese. Bring to   boil. Reduce heat. Cook on low for about 25 minutes. Use a mixer or blender   to puree. Garnish with fresh parsley.