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The problem I faced was that I had no idea what to do with the pink oyster mushroom. This wasn’t an option in my favorite Chinese takeout spot! Since I just finished reading part of a new cookbook called P. F. Chang’s cookbook, and it had a lot of oyster mushroom recipes, I decided to experiment with making some of them. Here’s my favorite recipe, which is fairly easy and doesn’t take too much time to throw together.
Cooking this pink oyster mushroom soup recipe is a great way to get the family to eat delicious mushrooms. Not only are there satisfying chunks of vegetables, but the savory broth has been flavored with rosemary and tarragon, making it perfect for any season – or just when you need something low-fat and warming.
What is a Pink Oyster Mushroom?
The pink oyster mushroom is a delicious edible fungus that grows on trees, stumps, and dead logs. It’s also known as the Pleurotus djamor, which is a name you might recognize if you’ve ever been to a rave.
Because of its distinctive appearance and taste, this mushroom species is often used in recipes like soups and sauces. It can be used raw or cooked and is often eaten raw in salads, as well as dried for later use. The flavor of this fungus is somewhat sweet and peppery at the same time—it’s not an overpowering flavor, but it definitely adds something special to whatever dish you add it to!
What is Pink Oyster Mushroom Soup?
Pink oyster mushroom soup is a hearty, creamy soup that gets its color from the pink oyster mushrooms used in it. This soup is especially good for those who want to add more vegetables to their diet or for vegetarians and vegans who are looking for an alternative to meat-based soups.
This soup is easy to make and only takes about 20 minutes from start to finish. The most important ingredient in this recipe is the pink oyster mushrooms themselves; you can use any variety of mushrooms, but they need to be fresh (not dried) and they should have a light pink color.
Ingredients
- 1 pound of fresh oyster mushrooms (about 8 cups)
- 1 onion
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- 6 cups chicken broth
- ½ cup heavy cream
- salt and pepper to taste.
Instructions
- Clean the mushrooms by wiping them with a damp cloth or washing them in cold water.
- Thinly slice the onion and sauté it in the olive oil for about 5 minutes over medium heat until softened but not browned.
- Add the butter to the pan and let it melt over medium heat before adding the flour and cooking until golden brown (about 2 minutes).
- Stir in the thyme and cook for another minute before stirring in 2 cups of chicken broth.
- Let simmer until the sauce has thickened enough to coat the back of a spoon (about 5 minutes).
- Stir in 4 cups of mushrooms along with the remaining 4 cups of chicken broth and let simmer until tender but not mushy (about 10 minutes).
- Stir in heavy cream; season with salt and pepper if desired; serve hot!
Tips
If you’ve ever made mushroom soup, you know that it’s delicious. But there are a few things you can do to make it even better.
- First of all, if you’re not using a high-quality stock, consider making your own. It’s super easy and will make all the difference in the final product.
- Second: if you’re using fresh spinach instead of frozen, use more than two cups! Frozen spinach is more concentrated than fresh, so even though it may look like a lot when it’s thawed out, it won’t have the same effect on your soup as two cups of fresh spinach would have.
- Third: don’t skip the lemon zest! The zest adds a brightness to the soup that really makes it shine—and it’s an easy addition that doesn’t take long at all.
- And lastly: don’t forget to season everything at least twice with salt and pepper before serving!
Storage
This soup is delicious and nutritious, but it’s also very delicate. It can easily get soggy if you don’t store it properly. Here’s how!
1) Make sure the soup is cool before you store it. You want to keep your soup stored at room temperature but not in the refrigerator. The fridge will dry out the delicate mushrooms and make them less tasty.
2) Pour the soup into an airtight container or even a mason jar with a lid. Make sure there’s enough space for air to circulate around the container so that any moisture can evaporate off, but don’t leave too much room for expansion, or else your soup might end up spilling over the sides of your storage container!
Reheating
The best way to reheat this Soup is in a microwave. If you are reheating the soup in a conventional oven, you may need to stir it occasionally to prevent scorching.
- Place the soup in a microwave-safe dish and cover it with a lid or plastic wrap. Heat on high for 1 minute or until hot throughout, stirring once halfway through heating time.
- If desired, sprinkle with shredded cheese and serve immediately with crackers or breadsticks.
Health Benefits
The pink oyster mushroom is a nutritious and versatile fungus that has been used for centuries in Chinese medicine. It is also known for its healing properties and as a treatment for various illnesses.
- It is rich in B vitamins and contains vitamin D, which helps strengthen bones, teeth, and muscles. It’s also high in potassium, which helps regulate blood pressure, and blood sugar levels and reduces the risk of stroke or heart attack.
- This type of mushroom also contains selenium, an essential mineral found in soil and water that helps with the production of antioxidants in your body. These antioxidants help protect against free radicals that cause cell damage leading to diseases such as cancer or Alzheimer’s disease. Selenium can also help prevent memory loss by keeping your brain cells healthy throughout life! The pink oyster also contains copper, which helps keep your bones strong, along with magnesium which helps regulate blood sugar levels, so you have more energy throughout the day!
- They are also high in fiber which aids digestion while helping you feel full longer, so you eat fewer overall calories during meals without feeling hungry between meals!
Nutrition Facts
The nutritional information for this mushroom varies depending on the variety. The most common type of pink oyster mushroom has one ounce (28 grams) containing:
- Calories: 40
- Total Fat: 0 grams
- Saturated Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 1 milligram
FAQ
Is Pink Oyster Edible?
Yes, the pink oyster is edible. It’s a type of clam native to the Northern Pacific region and can be found in both shallow and deep water.
The color of the shell ranges from white to light brown, and it gets its name from the pinkish tint on its inner shell surface.
Conclusion
This Pink oyster mushroom recipe makes just over one pound of oyster mushrooms and takes 20 minutes to prepare, depending on the speed of your cutting.
Another Recipe you can make with Mushrooms:
Ingredients
- 1 pound of fresh oyster mushrooms (about 8 cups)
- 1 onion
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- 6 cups chicken broth
- ½ cup heavy cream
- salt and pepper to taste.
Instructions
- Clean the mushrooms by wiping them with a damp cloth or washing them in cold water.
- Thinly slice the onion and sauté it in the olive oil for about 5 minutes over medium heat until softened but not browned.
- Add the butter to the pan and let it melt over medium heat before adding the flour and cooking until golden brown (about 2 minutes).
- Stir in the thyme and cook for another minute before stirring in 2 cups of chicken broth.
- Let simmer until the sauce has thickened enough to coat the back of a spoon (about 5 minutes).
- Stir in 4 cups of mushrooms along with the remaining 4 cups of chicken broth and let simmer until tender but not mushy (about 10 minutes).
- Stir in heavy cream; season with salt and pepper if desired; serve hot!
