Oyster Mushroom Meets Grill
Written by Mary Ellen
|Three Oyster Mushroom Wrap with the works!|
Here in Northeast Wisconsin a party ain’t a party unless you have “three meats.” Usually that means pork, chicken and beef (there are no such expectations about any vegetables) so here at F&FP we sure would like to see Oyster mushrooms take at least one of those spots.
|Rachel reveals the three types of Oyster mushrooms (Pink, Golden, and Grey Dove) that will serve as the filling for her birthday party wraps.|
All you need is a grill pan (this is one of those pans riddled with holes that will give the food a nice smoky flavor). Ingredients…a mess of Oyster mushrooms and optionally an assortment of chopped vegetables. Use what is lurking in your vegetable crisper if you don’t have an ethnic direction with this dish.
Method: Get the grill heating. Take your Oyster mushrooms and trim away any straw or bits of wood. From the base of the stem, rip the Oyster mushroom upward until you have a pile of thickly shredded of mushrooms. They cook down fast so you can rip the mushroom into quarters or even leave them whole if they are small.
Chop a sweet or red onion into chunks. Chop any other vegetables. We like zucchini and sweet peppers. Get a large bowl and toss everything together. Drizzle some vegetable oil on top and toss it all together with your hands until everything is lightly coated with oil. Sprinkle liberally with coarse salt.
|The Oyster mushrooms have been torn into pieces, and the veggies are all cut up, now it's time to grill.|
Now have fun with the seasonings! If you are having a Mexican style wrap, sprinkle with cumin and smoked chipotle chili or smoked paprika. Indian wrap? Cumin and coriander or a zillion other spice combos. New artisanal tortillas inspire a dozen filling themes, and before you know it you will be adding pineapple, or pears and gorgonzola…maybe even BBQ sauce! Toss until everything is evenly coated.
Now, slide everything into your grill pan and casually stir fry with a spatula until done (depending if you like crispy or soft) and take advantage of the waning grill heat and warm up your tortillas. Heap on to a serving platter and surround it with condiments: sour cream, cheese, lettuce, salsa, chutney; whatever you have on hand that fits the theme.
This dish takes less than 30 minutes to assemble from kitchen to table (not including heating up grill; if you live in Northeast Wisconsin sometimes that means heating it with firewood). It is really and truly one of our favorite summer dishes. If you try it, let us know if you have a favorite flavor combo. Thanks!