Recipe · Mushroom 101
Elm Oyster & Wild Rice Pilaf with Toasted Almonds
Vegan swaps insideElm Oysters are firmer than typical oysters and hold up to long cooking. Perfect for a pilaf. Earthy mushroom, nutty wild rice, toasted almonds, parsley, lemon. Vegetarian centerpiece.
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1
Cook the wild rice in vegetable broth per package directions (usually 35-45 minutes). Fluff and set aside.
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2
Toast the sliced almonds in a dry skillet over medium heat 3-4 minutes until golden and fragrant. Set aside.
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3
Tear the Elm Oysters into bite-size clusters.
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4
Heat 2 Tbsp olive oil in a large skillet over medium-high. Add mushrooms in a single layer. Sear 4 minutes.
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5
Toss and continue cooking 3 more minutes until deeply golden.
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6
Drop heat to medium. Add the remaining 1 Tbsp olive oil and the diced onion. Cook 5 minutes until soft.
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7
Add garlic and thyme. Cook 1 minute.
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8
Pour in white wine. Scrape the pan; reduce 1 minute.
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9
Stir in the cooked wild rice, toasted almonds, cranberries, parsley, lemon juice and zest, kosher salt.
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10
Toss everything to combine. Taste, adjust salt.
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11
Plate. Crack pepper over the top. Excellent warm or at room temperature.
Steps
Elm Oyster fuels Feed My Starving Children . 10% of every pound goes to the partner non-profit. Cook well, give well.
More from this mushroom
Other ways to cook Elm Oyster
Elm Oyster Tempura with Citrus Salt
Elm Oysters' tight petal structure holds tempura batter without going soggy. Lacy crisp shell, tender interior, dusted with lemon-zest salt instead of dipped — eat with your hands.
Elm Oyster Gnocchi in Brown Butter & Sage
Pillowy gnocchi seared crisp in nutty brown butter, then Elm Oysters folded in to soak up the brown bits. Sage carries it; a snowfall of parmesan finishes. 25-minute dinner, restaurant-grade flavor.