Oyster Mushroom suggestions

Roast then with shallots, fresh thyme and olive oil in a 425 degree oven. Let them release all moisture before seasoning with kosher/sea salt and pepper. Crispy roasted mushrooms are a favorite of mine.

Sauté in butter, sprinkle with salt... try not to eat them all.

Variation: sauté in butter with garlic & thyme...

Batter & fry like fried chicken

Whatever you decide, K.I.S.

I'm making a mushroom gratin dish with oyster, shitake, and button mushrooms

Take the stems off the oyster mushroom and the shiitakes. They are woody and bitter.

quote:

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stems off the oyster mushroom and the shiitakes

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Save the large central stem of the oyster mushroom cluster and the individual stems from the shiitake for stocks & broths.

Glassman's recipe sounds great.

To vary it a little, make a recipe of wild rice using beef broth, sauté a little diced onion in butter until clear and mix it and some (or a lot) of Glassman's roasted mushrooms in the rice. Lock the doors and do not let anyone in the room until you have consumed all of it yourself.

I would dump the finished rice and mushrooms in a big bowl and eat it straight from the bowl, maybe with a glass of good red wine along side in case I got thirsty.