I have long pitied the poor souls with an aversion towards mushrooms.  Delicious, meaty, chewy little healthy morsels that they are.  So versatile, such great texture – what a treat.

This weekend’s farmer’s market exploration brought a veritable cloud of yellow oyster mushrooms into our kitchen – grown only a few miles away.  We brought home around about 1/3 of a pound – and a pound of local cremini mushrooms too.  Here is where these babies are going:

• Tofu / mushroom / carrot / fresh herb scramble topped with market fresh tomatoes and a splash of hot sauce (no homemade tortillas today – we’re using our leftovers)
• Oyster mushroom, adzuki bean and quinoa delight
• An appearance in a summer squash risotto
• Remainder to be roasted and served as a delicious side with chickpea cutlets and sauteed greens

Check out this handy page if you need to brush up on your oyster mushroom basics.  Next time around I’ll be whipping up some mushroom pizza rolls and some variation of an oyster mushroom po’boy.  Cannot wait.