Pink Oyster Stir Fry

PinkOysterStirFry

Prep Time

Coming soon!

Cook Time

Coming soon!

Protein

Vegetable

Ingredients

  • 1 lb Pink Oyster Mushroom Petals
  • 2 tbsp oil
  • 1/2 tsp minced garlic
  • 1/4 tsp red chili flakes
  • pinch of coarse sea salt
  • pinch of pepper
  • 1 sprig of mint, leaves chopped
  • 1 sprig of basil, leaves chopped
  • 1 sprig of coriander chopped
  • 2 green onions, sliced
  • 1 red jalapeno sliced
  • 1 lime, juiced
  • 1/4 cup soy sauce
  • 2 tsp agave nectar
  • 1 cup white rice
  • 1.5 cup water
  • 1 bay lea
  • pinch of salt
  • 1 tbsp oil
  • 1 tbsp toasted sesame oil
  • 1/4 orange bell pepper chopped
  • 1/4 yellow bell pepper chopped
  • 1/4 cup red cabbage sliced
  • 1/2 small red onion, sliced
  • 3 stalks broccolini chopped
  • 1/2 cup baby corn
  • pinch coarse sea salt
  • pinch black pepper
  • 1 clove minced garlic
  • 1 tsp ginger peeled and minced

Directions

Mushrooms:
  1. Toss all mushroom ingredients together then spread on a baking sheet.
  2. Roast at 350F for 30 minutes.
Mushroom Herbage:
  1. Toss all ingredients together then gently toss in the cooled roasted mushrooms.
Rice:
  1. Put all ingredients in a pot, bring to a boil then cover and allow to simmer for 15-20 minutes.
  2. Remove from heat and allow to rest for 10 minutes then fluff with a fork.
Stir Fry Veggies:
  1. Over high heat, add both oils then add orange bell pepper, yellow bell pepper, red cabbage, red onion, broccolini, and baby corn.
  2. Stir continuously and then add salt, pepper, garlic, and ginger.
  3. Continue to stir for 3-5 minutes.
  4. Add mushroom herbage ingredients and continue to stir for another 3 minutes
Serve:
  1. Place rice on dish then place stir fry over rice and garnish with fresh herbs.
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    Danielle

    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Pink Oyster Stir Fry