Blue Oyster Mushrooms are small, satiny, blue-hued mushrooms with white stems. They are more solid and flavorful than most other oyster varieties. Generally, they taste sweet, shrink little, and hold their shape and springiness when briefly cooked.

Applications: These delightful mushrooms are great for stir-frys, but be sure to cook them gently because while they can take the heat, they might loose their flavor and appearance if cooked too long.

Origin: Oregon and Southern California

Storage & Handling: Place in a paper bag and refrigerate for use within 10 days. Do not soak them.

How to Preserve: If you find that you will not be able to use all of your fresh mushrooms before they go bad, here are a few options:

• If you dry them, they will last for years and retain an intensified form of their intrinsic flavor and vital properties. Simply dehydrate your left over mushrooms at under 140 degrees, in an oven (or a dehydrator if you have one.) The cooking time varies with the amount of moisture the mushroom has. Keep an eye on the oven-dried shrooms until they are moisture-free. Many chefs will dry leftover mushrooms and keep them for soup stock, to use months down the road.

• Individually freezing is another method. Place the individual mushrooms on a cookie sheet making sure they aren’t touching, they will freeze retaining their original shape, often times people will freeze them in one bag all together and they will end up with a chunk that is not very cook friendly.

• You can also par-sauté fresh mushrooms in oil and then freeze them.

• Lastly there is canning mushrooms in oil. Cook down mushrooms in oil and place inside a mason jar, the heat should seal the jar. Keep refrigerated for up to two months!

Specifications: Each order is 2 lbs.

Shipping: Fedex Overnight

Heirloom Carrot Salad with Seared Oyster Mushrooms on Toast
recipe created by: geekyPoet
 
2 servings
 
3 Heirloom Carrots (1 purple, 1 yellow and 1 orange)
2 Handfuls lettuce
1/2 Shallot 
2-3 Oyster Mushrooms per person
3 T. Orange Champagne vinegar
2 - 3 T. Olive Oil
Salt and Pepper to taste
Toast Rounds (I used fresh 9 grain bread and cut out leaf shapes with cookie cutters.)
 
First wash the lettuce and spin or drain on paper towels, tear into small pieces and set aside. Use a vegetable peeler on the carrots to make long thin strips. Steam them lightly.
 
Mince the shallot and add the champagne orange vinegar to it in a cup. Use a whisk and begin whisking while slowly adding the olive oil to create the shallot vinaigrette. Add salt and pepper to taste.
 
Heat some olive oil in a non-stick pan over medium heat, once it’s hot add the oyster mushrooms, turn over with tongs or a fork about 1 minute once the mushrooms have started to brown. Brown on other side and set aside. (You can drain on a paper towel if you it absorbed too much of the oil.) While the mushrooms are searing, toast the bread in the oven or toaster. I used a cookie cutter to make a leaf shape before toasting the bread. You could use any shape, or cut the toast in triangles.
 
Toss the lightly steamed carrots in the shallot vinaigrette. On the serving plate put the torn lettuce, and then layer the carrots on top. Layout toast pieces and put mushrooms on top of the toast. Pour leftover dressing over lettuce. Put freshly cracked pepper over everything and a light dusting of kosher salt.