Red Curry Oyster Mushrooms

I have been growing mushrooms in different ways for the last three years. My journey started with spray & grow kits that don’t need a grow tent. Then, I transitioned to using a Martha Tent, which allows me to grow more varieties of beautiful mushrooms all year round, no matter the season. I grew these gorgeous Blue Oyster Mushrooms at home, but any oyster mushroom variety will work for this recipe.

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Ingredients

10-16 ounces oyster mushrooms
cooking oil
1 chopped shallot
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 tsp minced garlic
2 tsp cumin powder
2-3 Tbsp red curry paste
1 can coconut cream
1/2 cup vegetable broth
1/4 cup frozen roasted corn
2 Tbsp agave (optional)

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Optional Sides

wild rice
sautéed greens

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Directions

Pull apart mushroom stems and set aside
Sauté shallot, red bell pepper, and green bell pepper for 3-4 minutes in a bit of oil. Add mushrooms to the pan and press them to remove excess water. Cook an additional 5-6 minutes or until most of the water is cooked out of the mushrooms
Add garlic, cumin, and red curry paste to the pan. Cook for 2-3 minutes
Add coconut cream, vegetable broth, frozen roasted corn, and agave to the pan. Stir and simmer, covered, for 10 minutes
Serve with wild rice and sautéed greens, if you like

‍

Enjoy!

Shopping List

Ingredients

10-16 ounces oyster mushrooms
cooking oil
1 chopped shallot
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 tsp minced garlic
2 tsp cumin powder
2-3 Tbsp red curry paste
1 can coconut cream
1/2 cup vegetable broth
1/4 cup frozen roasted corn
2 Tbsp agave (optional)

‍

Optional Sides

wild rice
sautéed greens

‍

Directions

Pull apart mushroom stems and set aside
Sauté shallot, red bell pepper, and green bell pepper for 3-4 minutes in a bit of oil. Add mushrooms to the pan and press them to remove excess water. Cook an additional 5-6 minutes or until most of the water is cooked out of the mushrooms
Add garlic, cumin, and red curry paste to the pan. Cook for 2-3 minutes
Add coconut cream, vegetable broth, frozen roasted corn, and agave to the pan. Stir and simmer, covered, for 10 minutes
Serve with wild rice and sautéed greens, if you like

‍

Enjoy!