Well, we got ourselves a little backlogged with recipe posts over the winter…so here’s one that we made in the fall. Given that it uses foraged Golden Oyster Mushrooms, we couldn’t pass this off as a dish we made recently…but on the plus side, it gives you plenty of time to gear up and plan ahead for your 2026 (and beyond) forages!
For this meal, we opted to build our mushrooms into a dish that traditionally accommodates seafood flavours very well: Jambalaya. It made sense to us since oyster mushrooms tend to have mild seafood notes to their flavour profile. And, it worked really well! From there, we opted to build a majorly veggie infused version, including green beans, yellow beans, bell peppers, and even cauliflower to replace some of the rice. All that served to make this a spicy, vegetarian, and highly nutritious meal!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 45 Minutes
Ingredients:
- Golden Oyster Mushrooms
- Onion
- Garlic
- String Beans (we used green and yellow)
- Bell Pepper (we used red and green)
- Corn
- Riced Cauliflower
- Tomato Paste
- Vegetable Stock
- Cayenne Powder
- 1/2 Cup White Rice
Method:
- Peel your garlic and onion. Then, dice your garlic, onion, string beans, and bell peppers.
- Heat a little oil in a deep bottomed pan, and add your diced veggies and your riced cauliflower.
- Heat a little oil in a saucepan, and when it begins to run freely when you tilt the pan, add your rice. Stir it in with your oil, and let sit until it starts to turn opaque. Then, add 1 cup of water, and simmer over low heat until all the water is absorbed.
- As your rice cooks, turn your attention to your corn. If using fresh, peel, and cut the kernels off the cob. If using frozen, you don’t have any extra work to do.
- Add your tomato paste to your veggies, and stir in completely. Add your vegetable stock to thin the tomato paste, and bring everything to a simmer.
- Add your corn and cayenne powder to your veggies, and continue to cook.
- Wash your mushrooms, and cut any large ones in half. Then, add them to the veggies, stir to combine, and allow them to cook down.
- When your veggies are ready, and your rice is fully cooked, combine. Add more seasonings (cayenne, salt, pepper) as needed.
- Plate, devour, and enjoy!
