What's new this week?

Oyster Mushrooms from the Bio-Organic Farm at Byangum

One of my favourite things about fresh produce and buying directly from the farmer is eating with the seasons which means lots of variety.  So this week try out a new recipe using oyster mushrooms from the Bio-Organic farm stall.

Oyster mushrooms have a soft texture and succulent flesh with a delicate subtle flavor. They are best cooked quickly over a high heat and are beautiful served with seafood, pork and chicken.


Oyster mushrooms to serve  ……

  • 500 grams oyster mushrooms
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/4 cup shallots finely chopped
  • 4 cloves garlic, minced
  • 2 Tbsp fresh parsley, finely chopped
  • Himalyan crystal salt and freshly ground black pepper to taste

Heat the olive oil and butter in a large pan then add the oyster mushrooms and cook about 5 minutes.  Shake the pan occasionally so that the mushrooms give off their liquid.

Add shallots, garlic and season to taste with ground Himalyan crystal  salt and a few grinds of black pepper then cook for a couple more minutes.


Sprinkle over the parsley and serve immediately.