Recipes

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Egg cake with spinach and organic oyster mushrooms

Ingredients (4 people)

– 8 eggs

– 1 onion

– 400 g organic oyster mushrooms

– 100g fresh spinach

– 1 ½ dl whipping cream/milk

– 25g parmesan cheese

– Oil for frying

– 1 tsp. dried thyme

– 1 handful of parsley leaves

– Salt and pepper

Procedure:

1. Thinly slice the onion and oyster mushrooms. Rinse and drain the spinach.

2. Fry the onion and oyster mushrooms in oil/butter in a pan until golden. Add the spinach and toss until the leaves just collapse.

3. Preheat the oven to 200 degrees.

4. Spread the oyster mushroom-spinach mixture in the bottom of a greased oven dish.

5. Rinse and chop the parsley and leave some for garnish.

6. Whisk the eggs, cream and finely grated parmesan together in a bowl and fold in the chopped parsley. Season the egg mixture with salt and pepper.

7. Pour the egg mixture over the vegetables in the dish. Bake the egg cake for about 20 minutes until the egg mixture is firm and golden.

Serving:

Sprinkle the last of the parsley over the omelette and serve it warm with good rye bread and some crispy bacon on top.

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Asian dumplings with oyster mushrooms and vegetables

Ingredients:

– 150 g oyster mushrooms, finely chopped

– 1 carrot, grated

– 1 spring onion, chopped

– 1 clove of garlic

– 200 g white cabbage, finely chopped

– 2 tablespoons soy

– 1 tsp chili sauce

– Oil for frying

– Dumpling dough (can be bought ready-made or made yourself)

– 300g wheat flour

– 160 ml hot water

– ½ tsp salt

– Potato flour

Procedure:

1. Start with the dough. Mix the flour and salt together and add a little warm water at a time. Knead the dough well until it is soft and firm. Wrap it in cling film and refrigerate.

2. Fry the mushrooms and vegetables until soft and add the garlic, soy and chili sauce with garlic, ginger and soy and let it sit for a minute. Let the filling cool while you roll out the dough.

3. Divide the dough into 2 parts. Sprinkle some potato flour on the worktop and roll the 2 parts as flat as a pancake.

4. Scoop out the dough with a mold or large glass. You can make about 10 pieces of each piece of dough.

5. Place small spoonfuls of filling in dough circles, close and press the edges together.

6. Take a frying pan with a little oil and heat it on medium heat. Fry them on one side only until golden brown. Now pour 2 dl. Cover with water and put a lid on the pan. Turn the temperature down to low and let them steam for about 7 minutes.

Serve with a soy dip if desired. You can mix some chili sauce and spring onions into the dip

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Ingredients:

  • 300 g oyster mushrooms, grated into strips
  • ½ thinly sliced cabbage (save half)
  • 1 red onion, sliced (save half)
  • BBQ sauce – preferably smoked
  • Burger buns
  • ½ Lemon
  • Coleslaw or salad

Procedure:

  1. Roast the oyster mushrooms, onion and cabbage until tender and caramelized.
  2. Add the BBQ sauce and simmer for 2 minutes.
  3. Toss the rest of the red onion and cabbage with a little lemon juice and use it as a crunch on top.
  4. Serve in burger buns with coleslaw or crisp salad.
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Vegetarisk Bolognese ai funghi 🇮🇹 til 4 pers

RECIPE FOR VEGAN/VEGETARIAN BOLOGNESE AI FUNGHI FOR 4 PEOPLE

INGREDIENTS:

  • 400 g Skyttegården organic oyster mushrooms
  • 1 large onion
  • 3-4 large organic carrots (approx. 200g)
  • 2 cans of organic chopped tomatoes
  • Garlic
  • Basil
  • Oregano
  • Salt and pepper
  • Olive oil
  • 5 dl vegetable stock
  • 500 g of your favorite pasta
  • Grated Parmesan cheese (can be omitted for vegans)

Procedure:

Finely chop the oyster mushrooms and grate the carrots Dice the onion and sauté in olive oil in a large pan over high heat. Add the oyster mushrooms and garlic to the pan and brown them (note that mushrooms do not brown like meat, and good mushrooms absorb a lot of water – it can stick to the bottom, but be careful not to burn) Add the carrots to the pan and sauté them until they become soft. Add the chopped tomatoes, spices (not salt) and stock and bring to the boil. Then simmer for at least half an hour – the longer the better. Season with salt and pepper to taste.
Serve with your favorite pasta and plenty of grated parmesan.
Tip: Add a small can of tomato paste towards the end for flavor and a creamier texture.

Vegetarisk Bolognese ai funghi 🇮🇹 til 4 pers
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Svampe brød

RECIPE FOR SKYTTEGÅRDEN MUSHROOM BREAD

INGREDIENTS:

  • 200 g Oyster mushrooms
  • 4 dl water
  • ¼-⅓ pk dry yeast
  • 1 tbsp salt
  • 4 tbsp olive oil
  • 100 g grated cheddar cheese
  • 500-600 g wheat flour
  • 300-400 g canes (the whole oyster shell can be used)

Procedure:

Finely chop oyster mushrooms and fry in a pan in a little neutral oil until colored
Mix water, salt, roasted mushrooms, yeast and oil in a bowl and add flour while stirring until it has a suitable consistency. Knead it together on a worktop – add flour until it releases. Turn/knead half of the cheddar in
Form it into balls or a large bun and place in a baking dish or the pan you sautéed the mushrooms in (as long as it can go in the oven) and pour a little olive oil on top
Place in a warm place with a tea towel over it for about 30 min.
Sprinkle coarse sea salt, the rest of the cheddar and possibly some rosemary or other herbs over the bread
Bake at 200 degrees hot air for 12-16 min. Let rest for 15 minutes after baking before cutting.

Svampe brød
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Svampemayo

RECIPE FOR SKYTTEGÅRDEN MUSHROOM MAYONNAISE

INGREDIENTS:

  • 1 whole organic egg
  • 1½-2 dl skyttegården mushroom oil
  • 1 tbsp. mustard
  • juice of ½ lemon
  • 50 g grated hard Danish cheese (e.g. West Sea cheese)
  • salt
  • a splash of tap water
  • Grated lemon zest to taste

Procedure:

Beat the whole egg in a narrow container with very high edges. Add the mustard, salt, lemon juice, grated cheese and grated lemon zest. Pour over the chilled oil and press your hand blender down to the bottom of the container. Use the hand blender on high power in short bursts – 2-3 seconds – the mayo will come together almost immediately, the more you blend, the thicker it will become. Add a spoonful of water at the end, stirring with a spoon – this will make the mayo thinner and whiter in color. Season with salt, lemon juice and white pepper to taste. Keeps for a couple of days in the fridge under a lid.

Svampemayo
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Many emperor hats

RECIPE FOR SKYTTEGÅRDENS MUSHROOM OIL

Preserve your oyster mushrooms the old-fashioned way – and get a delicious oil to make a mushroom mayonnaise.
Confit is an age-old way to extend the shelf life of food – and it doesn’t hurt that it enhances and concentrates the natural flavors of the ingredients. It’s also a delicious way to avoid food waste – use the trimmings from vegetables after making a salad and give your confit a unique twist

INGREDIENTS:

  • 150-200 g Skyttegården organic oyster mushrooms
  • 1½-2 dl neutral oil
  • possibly approx. 50 g of trimmings from other vegetables – e.g. the bottoms of fresh asparagus
  • A sprig or two of your favorite herbs
  • Garlic to taste
  • Salt

Procedure:

Throw the finely chopped oyster mushrooms in a hot pan with the other vegetables you want to confit and let them sauté for a minute – pour the oil over them and add salt (preferably plenty) Let it cook over medium heat for 5-7 minutes until it has the right color – add the garlic and herbs towards the end. Pour into a heat-resistant container and place in the fridge for at least an hour. They can now keep in the fridge for weeks, if not longer, as long as the mushrooms are covered in oil. If necessary, pour onto a thinner container with high edges. Top it off with more neutral oil to cover.

Many emperor hats
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Friske økologiske svampe

GET THE RECIPE FOR DELICIOUS PICKLED OYSTER MUSHROOMS HERE!

Pickled oyster mushrooms taste delicious and are a great long-lasting solution if you’ve harvested a large batch of oyster mushrooms. They are perfect on the tapas table, as a topping for pasta dishes or risottos, in salads, or on top of hot liver pate. They go well with just about anything.

WHAT YOU NEED:

  • 100 g oyster mushrooms
  • 2.5 dl stock vinegar
  • 2.5 dl sugar
  • 2.5 dl water

Cultivated oyster mushrooms generally do not require cleaning. Wild oyster mushrooms can be cleaned with a brush or running water. If the lower part of the stem is attached, you can cut it off as it can be a bit tough.

PROCEDURE:

Separate the oyster mushrooms by “tearing” them into smaller pieces lengthwise.

Dry fry the mushrooms in a pan over high heat for a few minutes to release the liquid.

Mix vinegar, sugar and water in a saucepan and bring to the boil. When all the sugar has dissolved, add the mushrooms to the pot and cook for about 5 minutes.

Place the mushrooms and brine in an airtight container, such as a clean jam jar. They will keep for at least 2-3 weeks in the fridge.

Recipe inspired by recipe from GRØD at www.mainlifestyle.dk.

Friske økologiske svampe
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Svampe

GET THE RECIPE FOR DELICIOUS, CREAMY OYSTER MUSH PUREE HERE!

Mmhh, creamy mushroom puree – delicious as a spreading on bread, as a garnish for fried vegetables or as a topping for risotto or similar.

WHAT YOU NEED:

  • 300 g oyster mushrooms
  • 15 g butter
  • 1 tbsp olive oil
  • 1⁄2 dl whipping cream

Cultivated oyster mushrooms generally do not require cleaning. Wild oyster mushrooms can be cleaned with a brush or running water. If the lower part of the stem is attached, you can cut it off as it can be a bit tough.

PROCEDURE:

Heat a pan with oil and butter and fry the oyster mushrooms until golden brown.

Blend the mushrooms with whipping cream either with a hand blender or in a food processor.

Recipe inspired by recipe from GRØD at www.mainlifestyle.dk.

Svampe
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Østerhatte svampe bliver brugt til madlavning

RECIPE FOR TAGLIATELLE WITH OYSTER MUSHROOMS

Tagliatelle with oyster mushrooms is a simple and delicious pasta dish. Oyster mushrooms are sautéed with shallots, white wine and parsley and served with fresh tagliatelle pasta.

In just 30 minutes, you can whip up this delicious, vegetarian, everyday dish where your home-grown oyster mushrooms come into their own.

For 4 servings.

WHAT YOU NEED:

  • 500 gr oyster mushrooms (you can easily supplement with other types of mushrooms)
  • 0.5 l vegetable stock
  • 1 tsp. olive oil
  • 1 finely chopped shallot
  • 2.5 dl white wine
  • 500 gr fresh pasta
  • Fresh parsley
  • 100 gr freshly grated Parmesan cheese
  • Freshly ground pepper
  • Salt

PROCEDURE:

Separate the oyster mushrooms by “tearing” them into smaller pieces lengthwise

Heat olive oil in a pan and add the finely chopped shallot and fry for a few minutes

Add the oyster mushrooms and continue frying until they are brown and tender.

Add wine, wait for it to reduce slightly, then add the vegetable stock.

Season with salt and pepper to taste.

Bring a large pot of water to the boil, add salt and cook the pasta as indicated on the package.

Mix the pre-cooked pasta with the mushroom mixture and add parsley and parmesan cheese.

Serve topped with freshly grated parmesan cheese and parsley.

Want to see more oyster mushroom recipes? See recipes for pickled oyster mushrooms here and oyster mushroom puree here.

Østerhatte svampe bliver brugt til madlavning