You might recall that my recent attempt to grow my own oyster mushrooms fizzled out when my promising crop suddenly dried out. Since the kit I was using had two growing compartments, I set it aside to try again later and instead purchased some mushrooms to use in a pasta dish. Last week, when I was tidying the kitchen I moved the kit to a little-used area of the countertop with the used side against the wall.
Today, as I was working at the sink, I caught a flash of white in my peripheral vision. To my astonishment, it was a very large oyster mushroom growing around the side of the box and against the wall.
Finally I’d achieved a mushroom crop, and with absolutely no effort on my part — no twice-a-day spritzing with water, constant inspections or photo sessions. Apparently the key to successful mushroom growing is to completely ignore them. (Probably not, but that’s what worked for me!)
I was eating on my own this evening, and decided to turn my solitary mushroom into dinner. And what a meal it was: creamy mashed potatoes enlivened with green flecks of chives from the garden, topped with butter-sautéed oyster mushroom accompanied by golden brown, almost crispy slices of shallot.
This was the first time I’d had oyster mushrooms, and I savoured every bite. The flavour was a bit more intense than the cremini mushrooms I used in my previous recipe, but it was the texture that really caught my attention; firm and meaty, these delicate-looking mushrooms were actually quite hearty. While this dish served as my entire dinner, I absolutely would serve it for guests alongside grilled steak or roast beef with some brightly coloured vegetables on the side.
A dish fit for company that made my dinner for one feel like a special occasion.
Chive Mashed Potatoes with Butter-Sautéed Oyster Mushrooms and Shallots
Chive Mashed Potatoes
- 1 large Yukon Gold potato, peeled and cut into large chunks
- 1/3 cup milk
- 1 tbsp butter
- 1/4 tsp salt
- freshly ground pepper
- several stalks of chives, finely chopped
Place the potatoes in a small pot and cover with cold water. Put the lid on and bring to a boil. Turn the heat down to a rolling simmer and cook until the potatoes are tender. Drain and return the pot to the still hot burner for a moment to evaporate any water that’s left. Add the milk and butter, cover and let sit for a minute or two so the butter melts. Mash until the potato is smooth and creamy. Season with the salt and pepper to taste, and stir in the chives. Cover and set aside.
Butter-Sauteed Oyster Mushrooms and Shallots
- 1 tbsp butter
- 1 clove garlic, thickly sliced
- 1 small shallot, cut lengthwise and very thinly sliced
- 1 large oyster mushroom (trimmed, about 1-1/2 oz), torn into strips
- 1/4 tsp salt
- freshly ground pepper
In a small skillet over medium heat, melt the butter and add the garlic and shallot. Once the butter foams up, turn the heat to simmer and cook until the shallot is beginning to brown. Remove the garlic from the pan, then add the strips of oyster mushroom, the salt and freshly ground pepper. Turn the heat up to low and sautée for about five minutes, until the mushrooms are beginning to soften and the shallot slices are browning but not yet crispy. Taste and adjust the seasoning as required.
To plate, spoon the potatoes into a mound and top with the oyster mushroom and shallots. Garnish with a couple of spears of chives.
