Oyster Mushrooms with peas and corn
Oyster Mushrooms with peas and corn. Oyster Mushrooms with peas and corn It's almost a non-recipe.something I whipped up when I found there was a lot of oyster mushrooms in the fridge waiting to get rotten, and I was too lazy too chop vegetables to to make a proper dish out of it. So I chose simple ingredients and randomly added sauces and spices until it satisfied my tastebuds. With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. This is a wonderful lunch/dinner recipe, and goes well with any yogurt condiment or curry. Mushroom Peas Corn Pulav will make a hearty wholesome meal, which is light on the stomach and filler at the. Cook Oyster Mushrooms with peas and corn using 10 ingredients and 6 steps quickly.
Ingredients
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300 Grams of Oyster Mushrooms
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1/2 Cup of Peas
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1/2 Cup of Sweet Corn Kernels
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1 Tablespoon of Olive Oil
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3 Tablespoons of sauce Pad Thai
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1 Tablespoon of Fish sauce
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1 Teaspoon of soya sauce Light
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1 Bunch of Coriander Leaves
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2 Teaspoons of Garlic paste
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to taste of Salt
Steps
- Heat some water and wash the mushrooms in that water first. This helps eliminate the possible germs that can be found in it.
- Heat the oil and add garlic. I have used paste, you can also use freshly chopped garlic.
- Add the mushrooms and cook on medium to high heat till they shrink, release water and become soft.
- Add the peas and corn. I used fresh peas and frozen corn. In case you're using fresh sweet corn make sure you boil them at first and cook for 2 more minutes.
- Add the Pad Thai sauce, fish soy soya sauce and salt and keep stirring in high heat for 2-3 minutes till the gravy reaches the consistency that you want. Don't add water if you can help it, because the mushroom already will release a lot of water.
- Sprinkle fresh coriander leaves and serve with fried/steamed rice or noodles.
Gently clean each mushroom with a damp cloth. Unlike heartier mushroom varieties, oyster mushrooms are flat, tender and quick to cook up. They are a great ingredient option when you need a fast stir-fry, salad, soup and more. This tailgate favorite involves minimal prep work and packs a ton of melty goodness – all ready in time for kickoff. Three kinds of mushrooms – shiitake, oyster and portobello – bring an earthy flavor to the Monterey Jack cheese and McCormick® Brown Gravy Mix base.
