Santa delivered shrooms! shitake oyster scramble recipe
Here are some delicious ingredients I snagged from Dragonfly Farms, a family owned/operated local farm. They grow a variety of gourmet mushrooms including shitake, pink/blue/pearl oyster, reishi, lion's mane, turkey tail, as well as seasonal veggies. They also raise chickens and eggs.
Fresh shitake and blue oyster mushrooms, a sampling of peppermint mocha reishi mushroom coffee, and farm fresh eggs are what I'm sampling this time. Talk about shroom heaven!! I hope you enjoy this recipe.
I made white kimchee, which is just a mild version, and the fermented onions a couple of weeks ago. I've begun making my own fermented foods to help with digestion. Also included is one slice of rye bread with a tablespoon garnish of strawberry preserves. This meal is fast, simple, dairy/soy free, fortified with vitamins and minerals, high fiber, healthy pre/probiotics, high protein, approx 600 calories. packing quite a punch. It has sweet, salty, pungent, astringent, sour, and bitter elements, which means your taste buds will be satisfied.
Ingredients:
2 eggs
2 oz deli ham strips
½ cup sliced oyster mushrooms
½ cup sliced shitake mushrooms
2 tablespoons chopped fermented onions
¼ cup fresh rough chopped cilantro
Himalayan pink sea salt
Black pepper
2 tbsp Avocado oil
1 tbsp Nutritional yeast
1 tsp Wheat bran
In a wok heat on high aprox. half of the oil. Add onions. Savor the sound of the sizzle. Cook for 1 minute. Add mushrooms. Sautee until onions are translucent and mushrooms have reduced in size and are lightly browned. Add the strips of ham and wheat bran. Sautee for 1-2 minutes. Lower heat to medium and skooch the ham/mushroom/onion mix to the outer edge of the wok’s cooking surface leaving the middle open. Add the remaining oil in the center. Add the eggs. Lightly salt and pepper. Wait for eggs to set then turn gently. Turn heat back to high. Begin sauteing, turning, and mixing in the ham/mushroom/onion mix for 1-2 minutes or until the eggs are cooked to your liking. With heat off fold in the nutritional yeast and cilantro. Salt and pepper to taste.
Sides:
½ cup white kimchee
1 slice rye lightly toasted with salted avocado oil
1 tablespoon strawberry preserves
1 cup of peppermint mocha reishi coffee with coconut creamer and agave
Well, there you go! I don't cook very often but when I do it's definitely a treat! I would love to hear your review if you try this recipe. Please resteem, upvote, and comment if you enjoy this post! Thank you, kindly @phedizzle
Your kimchi looks delicious!!
Thanks. Its adapted from the traditional Korean recipe for white kimchee. I'll probably do a post on that the next time so I can take photos of making it. I freestyle almost everything so it'll be nice to document the process. I put in this batch bok choi, collard greens, kale, Napa cabbage, onions, celery, yellow and orange carrots, yellow and red bell peppers. I also have been making my own vinegar for cleaning and eating.
Unfortunately I cannot handle hot spicy foods anymore. I'm mildly allergic.
That explains the white kimchee :) Sounds delicious! I tried to make fermentations by recipes, but then found out my results are better when I freestyle too. haha go figure.
If you like Kimchi, you will surely enjoy pickled cucumbers in Polish:
https://steemit.com/food/@zielony/polish-cuisine-pickled-cucumbers
That Peppermint Mocha Mushroom Coffee looks interesting.
Have you tried it yet?
Yes I have. In the ratio they put in the pack, I think it's too strong. It was pretty bitter. I used 4 tblspoons of the mix with 4 tblspoons of additional coffee for an 8 cup pot. It wasnt bitter diluted like that and still tasted like peppermint mocha . Tbh I prefer the tinctures added to the coffee instead of the dehydrated mushrooms. My favorite is Lions mane. It helps a ton with nerve pain
I have heard about Lions Mane, but have not got into mushrooms much yet.
Products are from my aunt/uncle/cousin's farm. Cuz is in charge of the mushrooms. He grows and sells at farmers markets. I have learned a little bit from him plus the missouri mycological society. I have a lot of turkey tail and reishi growing on old wood in the creek and where tree trunks were chipped to the ground. I'm lucky to be able to test out their products. I'm going to try to get some of the spent grow medium to use in my hugelkulture. Lions mane has a very good flavor and interesting texture. Not too difficult to grow either. I've grown some from old kits he was done using for market.
This is a great post. What is Kimchee. Thanks for sharing and welcome to STEEMIT. Upvoted and now following
Hiya! Thanks and likewise!
Kimchee is a Korean style fermented cabbage side. It's traditionally very spicy with a lot of red chilis and fish paste. I cannot handle the heat anymore (unless I like a swollen mouth) so I made the mild version which is also vegan. The mild is sorta like Korean sauerkraut.
You are a kitchen badass!
Thanks!
Wow! These look delicious!!