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Alii
Oyster Risotto Serves 4-6 Alii
Oyster firm texture makes a delicious contrast to the silkiness of
risotto. The optional addition of dried porcini will increase the depth of
flavor. 1 cup arborio rice 2 tablespoons olive oil 2
tablespoons minced
shallot 4 oz. finely diced Alii Oyster’s 3 oz. dry white wine 3½ - 4 cups
hot chicken stock ¼ cup grated parmesan cheese (optional: 1
ounce dried porcini mushroom) |
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Sauté the shallot in the olive oil over medium heat for a few minutes, then add the rice and mushrooms and continue stirring . Do not brown shallots or rice. Add wine, followed by the stock, about a half cup at a time. Stir frequently as stock is added. As the risotto becomes creamy, test a grain of rice now and then. Stop adding stock when the texture is smooth with just a hint of al dente firmness at the core of the rice. Then stir in the parmesan cheese. (If using dried porcini, soak in ¼ cup of the hot stock for thirty minutes, then drain and chop. Add both the mushrooms and their soaking liquid.) Alii
Oyster with Spinach and Hazelnuts Serves Four 4
oz. Alii Oyster Mushrooms 2
Tablespoons olive, walnut or other vegetable oil 12
ounces washed baby spinach leaves (or substitute dark leafy greens of your
choice) 2
Tablespoons balsamic vinegar 3
Tablespoons toasted hazelnuts, chopped (for garnish) salt
and pepper to taste Cut mushrooms into ½ inch chunks. Sauté in oil over medium-high heat for three minutes. Spread spinach over the mushrooms, pour on balsamic vinegar and cover pan tightly. Shut off the heat. Leave lid on for two minutes, then sprinkle with salt and pepper. If spinach is not sufficiently cooked, return to heat uncovered, stirring gently for a few minutes longer. Garnish with chopped hazelnuts. Grilled Alii Oyster Alii
Oyster mushrooms have a firm, meaty texture that can substitute in any
recipe calling for domestic or wild mushrooms...and they’re great on the
grill! 4
oz. Alii Oyster Mushrooms 1-2
Tablespoons olive oil 1
teaspoon freshly chopped rosemary or thyme salt
and fresh ground pepper Smaller
mushrooms may be left whole, cut larger ones in half. Brush or spray the
mushrooms with olive oil then toss with chopped herbs. Grill on hot grill,
turning once, just until
brown grill marks show. Sprinkle with salt and pepper. Makes a side dish for two or three persons or a garnish for six or more servings. |
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