I have always been fascinated with mushroom ever since my teacher gave me a “mushroom assignment” during my school year. I think I was in Junior High school, and I had to grow the mushroom successfully in order to get an A for the class. Granted, I did not exactly have a green thumb, but I did get an A for that class!!! You know why? Because it was SUPER easy to grow mushroom. Then I found out that one of my closest friends had a mushroom farm at her house, and I got even crazier seeing all kinds of mushroom in her parents’ farm. They were so beautiful and oh-so-delicious 🙂 I love mushroom so much that if someone forces me to become a vegetarian, I think I could, most likely, do it. 😛
However, like chocolate, there are many different grades of mushroom. As for white button mushroom to Hershey’s, these tree oyster mushroom are, in my opinion, equivalent to Valrhona chocolate. According to the vendor, you don’t need to wash them, and they should to be eaten (raw) quickly as they are quick to spoil. They are delicate, beautiful and yummy. If you have been ‘with me’ for quite some time, you might have noticed them often from many of my posts. However, if you are new to ‘this corner,’ here are some of my posts (here & here) that I used tree oyster mushroom. 🙂
The vendor told me that these are all tree oyster mushrooms even though they look different. In my experience using these mushrooms, the yellow ones were good for salad, I drizzled the pink ones with dressing for a sandwich, and I stir-fried the grey ones or put them in hot (Tom Yum) soup, just before serving. I’ve never had the grey ones raw. The pink ones are the most delicate; just like fraises des bois, you should use them up on the same day you buy them. You can actually keep the yellow ones & the grey ones for 2-3 days if you put them in a container and keep the container in a refrigerator, in my experience.
After I had been using these mushroom the same way for a while, the idea of pickle them came to mind. Again, ‘pickled pink tree oyster mushroom’ should be eaten within a day or two. You can use these pickled mushroom on a sandwich, for canapé, or even as a pizza topping. I made a crostini using homemade ricotta cheese and these pickled mushroom (stay tuned for my next post).
As always, thank you for being ‘here.’ I am sending all of you huge hugs, just for stopping by 🙂
Pickled Tree Oyster Mushroom
(make 3 jars)
- 300g. tree oyster mushroom (3 different colours if preferred)
- 1 lemon, sliced
- 3 teaspoons Zhoug spice blend
- 3/4 cup olive oil
- 3 sterilized jars (immersing jars & lids in boiling water for 3 minutes, then drain & dry on a rack)
- Rosemary (optional)
- 2 cups water
- 1 cup white balsamic vinegar
- 1 cup apple cider vinegar
- 1/2 teaspoon salt
Divide tree oyster mushroom in 3 portions and add to each jar. Add 1 teaspoon Zhoug spice blend to each jar. Add 2 slices of lemon to each jar. Add 1/4 cup of olive oil to each jar. Add rosemary to each jar.
Bring water & white balsamic vinegar in a saucepan to boil, then add apple cider vinegar and salt; simmer for 2-3 minutes. Carefully ladle the liquid into each jar. Let cool and cap with lids.
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