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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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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!
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!
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