Oyster Mushroom & Spinach Beet Braise

Oyster Mushroom & Spinach Beet Braise

I hate it when I can’t get to at least one of our Farmers’ Markets, which was the case last weekend as I was working both Saturday and Sunday. I sent JR with a very scant list and instructions to ‘shop like I do’!

He looked so horrified when I told him ‘to shop like I do’ that I
relented a little and said ‘ask the stallholder – is there anything that Rachel would buy?’ I did not see this as a particularly difficult task as he has shopped with me at markets, speciality food shops and
supermarkets for nearly 30 years and I will happily send him off with a list, but the problem seemed to be the lack of a list!

So I was interested when I got home to see what he had gathered – the items on the list were all there, plus these beautiful oyster
mushrooms – which lovely Judy Moss of JJ’s Organics had told him I would like!

Silent Sunday - 1 Feb

As regular readers know JJ’s Organics sometimes have shiitake mushrooms from Hillcroft Mushrooms, they also grow these lovely organic oyster mushrooms.

Oyster Mushroom & Spinach Beet Braise

These oyster mushrooms are so beautiful that I just wanted a simple preparation so that they would shine. I served this braise as a bed for some pan-fried turbot fillets – deliciously easy!

Oyster mushrooms grow in clumps and have a thick base which is not very attractive, but chop them finely and they add great flavour to dishes.

Serves 4

1 medium onion, sliced
vegetable oil
2 cloves garlic, minced
125g fresh oyster mushroom, divided into individual mushrooms, thick base and any odd stems finely chopped
1 bunch spinach beet, silverbeet or chard, cut crosswise into thick slices
¼ cup vegetable stock
1 tbsp soy sauce
lemon
sea salt and freshly ground black pepper

1              Place onion and a little oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and mushrooms stems and cook, stirring, for 3-4 minutes or until fragrant.

2              Add spinach beet, stock, soy sauce and a good squeeze of lemon juice, cover and simmer until spinach beet wilts.

3              Add oyster mushrooms, toss to combine and cook, tossing occasionally, for 3-4 minutes or mushrooms are heat through. Season to taste with salt and black pepper, if necessary.

Where did the ingredients for this dish come from:
Spinach beet, Hillcroft organic oyster mushrooms: JJ Organics – Napier; Onion, garlic, lemon: Krismaw Gardens – Hastings; Store Cupboard Ingredients: vegetable oil, soy sauce, vegetable stock, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food
Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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