One of our weekly produce haunts is the Atwater Farmers Market. And our only gripe was that this particular market didn’t have a mushroom vendor. Last month our dreams were answered and then some — and not only are their mushrooms, Kane’s Family Farms is a stand that grows yellow oyster mushrooms.
When first saw this suckers, one word crossed our mind: ceviche. Yellowtail that grows on a log. This week we adapted our recipe for Mushroom Ceviche from the upcoming and pre-orderable “Lust For Leaf” by using these yellow fuckers. The result was sublime. A combo of dainty lime cured shrooms and their larger, lightly roasted relatives sings with textural conundrums and screams for fresh chips and guac, or just a warm tortilla and some hot sauce.
4–6 king oyster mushrooms
8 ounces yellow oyster mushrooms
8 ounces white beech mushrooms
8 ounces brown beech mushrooms
8 ounces crimini mushrooms
1 bunch radishes
1 bunch cilantro
2 red fresno chiles
1 1/2 cups lime juice (about 10 limes)
1 cup olive oil
3 teaspoons sea salt
2 red onions, diced
1. Select 350 on your oven.
2. Juice all them limes and combine in a mixing bowl with olive oil and salt. Whisk. It.
Good. Then add the diced onions and let sit.
3. Place your chiles on top of your stove top burner and turn the flame to high. Let ’em
sit on the fire for three to five minutes and then turn them with tongs to expose each of their sides to the flame. You’re shooting for solid black all over; don’t be afraid to burn.
When blackened, place the chiles in a paper bag, crimp it, and let ’em sit.
4. Tear the yellow oyster mushrooms. For the kings, trim their woody ends and then slice in half down the middle lengthwise, then turn and slice both pieces into a handful of thick half-moons. Place oysters on one side of a sheet pan and king oysters on the other, spray with canola oil, and lightly toss to coat. Shove it in the oven for 15 to 20 minutes, or until the kings get some color and the oysters get crispy around the gills.
5. Trim the ends off the brown and white beech mushrooms and slice in half. Trim the ends of the criminis and slice as thinly as your knife skills safely allow. Do the same with the radishes (if you’re looking for a real ripping pink, mincing the radishes works even better). Pick the leaves off the entire bunch of cilantro and combine all of the above in a large mixing bowl.
6. Remove the chiles from their paper knapsack. Rub the charred skin off with your finger tips and discard. (Do not wash, the extra char residue, while probably carcinogenic, tastes good.) Depending on your heat tolerance, seed one, two, or all or all the chiles by gently slicing the outside “walls” of the pepper, and cleaning out the connective membranes and seeds. Add to the mushrooms bowl.
7. Dress with the citrus marinade, toss, and check for seasoning adjustment. Then wrap it up and let rest in your fridge for at least two hours. Serve with chips, or fresh corn tortillas.
Beverage: Oskar Blues’ Mama’s Little Yella Pils
Soundtrack: Donovan, “Mellow Yellow”