It’s nutritious, easy to make, and really tasty: this oyster mushroom recipe works well as a side dish or as a stand-alone dish, too. The cream and goat cheese nicely highlight the unique and special oyster flavor of Pleurotus mushrooms.
- 60 dkg Pleurotus mushrooms
- 1 onion
- 2 cloves of garlic
- ½ teaspoon of chili pepper
- salt, pepper, thyme, basil
- 1 dl white wine
- 1.5 dl cream
- 10 dkg goat cheese
- fresh oregano
- olive oil
Clean the mushrooms, wash them, and slice them into strips. Cut the onion into small pieces, sauté them in olive oil in a pan, add the mushroom and spices, and steam under the lid. Once the mushrooms have softened, pour white wine over them, add the chopped garlic, and stir over low heat until all the liquid is gone. Pour the cream over it, stir, and take it off the stove. Crumble the cheese and the thyme on top when serving.
We can serve it with tagliatelle, fusilli, penne, or even spaghetti. The recipe can be further upgraded with vegetables, e.g. with bell pepper, pumpkin, zucchini, or tomatoes.
Tipp: amennyiben teljesen vegánná szeretnénk alakítani ezt a fogást, a tejszín helyett használhatunk kesudióból készült növényi tejszínt, kecskesajt helyett tofut!
Tip: for a fully vegan dish, you can substitute vegan cream made from cashew nuts for cooking cream, and goat cheese for tofu!