Tickled Pink: Grow Oyster Mushrooms!
A Feast for the Eye and Appetite
Written by Mary Ellen
|The Rose Oyster growing from a sleeve filled with pasteurized straw.|
|The beautiful color and rose-like appearance help give this oyster its name.|
|Joe applies a brandy glaze over this months featured recipe.|
In this recipe the Rose Oysters will fade to pale pink with crispy browned edges. It is served up with shrimp, balanced with a glazed fruit and stuffed into a grilled corn tortilla accompanied by sour cream, cilantro and possibly your favorite fresh garden salsa. Amazing!
1/4 cup freshly squeezed lime juice
1/8-1/4 cup apple jack brandy or dark rum, your choice
3 tablespoons dark-brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch mixed with 2 tablespoons cold water
6-8 fresh apricots, cut into quarters or eighths, or substitute with another firm fleshed fruit
32 medium shrimp, we like uncooked frozen shrimp, thawed, tail off
8 ounces of Rose Oyster mushrooms
1-2 package(s) of corn tortillas
•Make glaze: In a small saucepan, combine the lime juice, brandy or rum, sugar and grated ginger and heat until boiling. Stir, simmer another minute or so until the glaze is slightly thick. In a separate bowl, combine the cornstarch with the cold water stir into glaze mixture. Cook, stirring, until thickened and off the heat. Cool.
•Thread thawed shrimp onto skewers that have been presoaked 30 min in water. Season on both sides with salt. Thread fruit slivers onto separate skewers. Do the same with Rose oysters, threading through the stems. Brush shrimp, mushrooms and apricots on both sides with glaze.
•Prepare grill and oil grates. Place loaded skewers on grill; cook, turning once. Cook shrimp until evidence of blackening in spots and shrimp are opaque throughout, 3 to 4 minutes. Oyster mushrooms should be crispy to slightly blackened of edges.
•Sear the corn tortillas on grill until heated through.
|The finished product!|