I admit it. The wife and I are food junkies. We both like to experience new forms of cuisine. For us food is always an adventure. Living in Aotearoa New Zealand means that some of the foods that the wife grew up with in Japan are not available here, although much more is available than when she first arrived.
One item she has often missed is the lack of variety in the types of mushrooms available in this country compared to what is available in Japan. That’s unlikely to change much as the importation of fungi into this country is strictly controlled. The reason being that the effects of any foreign mushroom on our unique environment, should any get established in the wild, is unknown.
However two exotic species of mushroom are now able to be grown in Aotearoa New Zealand: shiitake mushrooms – under strictly controlled conditions, and oyster mushrooms which are are not controlled. It’s the latter about which I wish to sing my praises.
Oyster mushrooms are by far my favourite mushroom, although I’m not able to say why. Perhaps it’s because it has less of an earthy smell than other forms or perhaps it’s because its texture changes depending on the cooking method employed.
A few weeks ago a stall at the local Farmers Market was selling mini oyster mushroom farms. Essentially a large plastic bag filled with a material inoculated with oyster mushroom spores. We bought one. Finally, after several weeks of waiting, the very first batch of what will hopefully be a long season of mushrooms have been harvested and consumed.
I can tell you, that oyster mushrooms consumed within an hour of harvesting are absolutely divine. As we often do, tonight we cooked at the table. Tonight, copious quantities of oyster mushrooms, aubergine (eggplant), red capsicum (bell peppers), brown onion, finely chopped cabbage with mung bean sprouts, chicken kebabs, and finely sliced grass feed Angus beef steak, washed down with an NZ Sauvignon Blanc. What can I say but that it was like heaven on earth!