Yield: 6 Servings
1-1/2 pounds fresh broccoli, cut into florets
1 teaspoon lemon juice
1 teaspoon salt, optional
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon ground nutmeg
1 cup fresh oyster mushrooms, hand-shredded
1 medium onion, sliced into rings
1 to 2 garlic cloves, minced
3 tablespoons canola oil
Steam broccoli for 1-2 minutes or until crisp-tender. Rinse in cold water and set aside.
In a bowl, combine lemon juice, salt if desired, sugar, cornstarch and nutmeg; set aside.
In a large skillet or wok over high heat, stir-fry mushrooms, onion, and garlic in oil for 3 minutes. Add broccoli and lemon juice mixture; stir-fry for 1-2 minutes. Serve immediately.
From A Taste of Home.
Grilled Oyster Mushrooms
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 teaspoons red-wine vinegar
6 tablespoons olive oil
2 lb large oyster mushrooms, stems trimmed
1/2 teaspoon coarse sea salt (preferably Sicilian)
Special equipment: a perforated grill sheet
Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.