Mushroom Recipes From Dietz
Slice mushrooms and fry 3-5 minutes
in hot (400 ̊) olive oil, as for potato chips. Drain on
paper towel. Season to taste. Crispness depends on how long
they are cooked and how thinly they are sliced. Smaller (up
to 1”) mushroom caps may be fried whole. We think they are
best not breaded! Raw French fry cut potatoes can be cooked
with the mushrooms.
Saute ́ cabbage and mushrooms (onions, if used) in olive
oil until some pieces become crispy on edges. Add garlic and
saute ́ a few minutes more. Add any vegetables or meats and
continue cooking until heated thoroughly.
4 tablespoons olive oil or butter
(or mixture of both)
1/4 head of cabbage sliced into thin pieces
1-1/2 to 2 cups oyster mushrooms sliced
2 cloves garlic sliced or minced
1/4 cup raw minced onion (optional)
1/2 cup (cooked or uncooked) peas, diced carrots,
beans or other vegetable
1/2 cup cooked crab, chicken, beef, pork or other
Recipe makes 2-4 servings depending on amount of extra
vegetables or meat added. Enjoy as a side dish or add to white
sauce for a savory addition to rice or noodles.
Recipes by Audree Dietz,
Kitaap Peninsula Mycological Society
More Mushroom Recipes
Kitsap Peninsula Mycological Society member Art Fick has
compiled mushroom recipes that are available in pdf.
recipes for Pickled Coral mushrooms,
Pickled Mushrooms, Mushroom Scramble, and Chatterelle Soup.
recipes for Breaded Puffballs, Dried
Mushroom Soup, Mushroom Casserole, and Meaty Mushroom Chili.