A vegetarian take on the classic Italian wedding soup — tender mushroom meatballs made with Italian oysters, parmesan and herbs simmer in a brothy soup with tiny pasta and ribbons of escarole. Cozy, deeply flavored and worthy of a Sunday lunch.
A 30-minute weeknight pasta built on one rule: sear the mushrooms hard and don’t crowd the pan. Italian oysters have a clean, subtly sweet flavor that shines in a butter, garlic and white wine reduction over al dente pasta. Three pans, one bowl, deeply satisfying.
A buttery puff pastry crust covers a deeply savory filling of seared Italian oyster mushrooms, leeks, carrots and pearl onions in a rich red wine gravy. This is comfort food at its most ambitious — a Sunday-supper centerpiece that makes a single mushroom cluster feel like an occasion.
Whole Italian oyster clusters get a buttermilk bath, a double-dredge in seasoned flour, and a deep fry until they’re shatteringly crisp on the outside and tender inside. Piled onto a brioche bun with pickles, lettuce and a tangy sauce, this is the sandwich that converts. Better than any drive-thru, and made with mushrooms.
Italian oysters shred beautifully into a pulled-pork texture that drinks up smoky BBQ sauce. Topped with a quick slaw and pickled onions, these are a weeknight crowd-pleaser and one of the best ways to put high-volume oyster yields to work.
