Oyster Mushrooms with peas and corn Recipe

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Oyster Mushrooms with peas and corn Recipe

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

300 Grams of Oyster Mushrooms
1/2 Cup of Peas
1/2 Cup of Sweet Corn Kernels
1 Tablespoon of Olive Oil
3 Tablespoons of sauce Pad Thai
1 Tablespoon of Fish sauce
1 Teaspoon of soya sauce Light
1 Bunch of Coriander Leaves
2 Teaspoons of Garlic paste
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.

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