Curried oyster mushrooms

Oyster mushrooms are really delicate when fresh and are delectable in curries with a surprisingly firm texture when cooked. These are the easiest wild mushrooms to find in super markets year round, esp. in the NW but this recipe is great for maitake mushrooms too.

This version in fond memory of my grand mom who loved mushrooms and cooked them in so many memorable ways!





Ingredients:
4 cups -Mushrooms, torn to pieces
1 medium red onion (sliced)
1 tsp. curry powder
1 cup green peas (fresh or frozen)
1 tbsp. coriander (chopped)
oil
1 bay leaf
2 tbsp. creme fraiche

Method:
Heat 1 tbsp. of vegetable oil in a skillet. Add the bay leaf to flavour the oil, then add the onions and saute with a bit of salt to make the onions sweat. Meanwhile, discard the tough parts of the stalks and simply tear the mushrooms into bite size pieces. When translucent, add the mushrooms and saute until the mushrooms wilt and are cooked (around 5 mins.). Then, add the curry powder and peas and toss until the peas are cooked.

Finally add the creme fraiche and combine, add the coriander and salt to taste. It should give a really creamy consistency. Serve with rice, roti or with french bread.