Click on the image, above to submit to Pinterest.

Cattail Hearts with Wild Oyster Mushrooms

Cattail Hearts with Wild Oyster Mushrooms is a traditional French recipe for a classic vegetarian wild food stew of reedmace (cattail) hearts with oyster mushrooms in an Asian-influenced sauce. The full recipe is presented here and I hope you enjoy this classic American version of: Cattail Hearts with Wild Oyster Mushrooms.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

4

Rating:

Tags : Wild FoodChilli RecipesVegetarian RecipesUSA Recipes

This is a classic American recipe for a foraged dish of cattail (reedmace) flower hearts with wild oyster mushrooms. This can be served as a main dish accompanied with rice (wild rice preferably) or it can be served as a vegetarian side dish. Note that the gochujang called for in this recipe is a Korean is a savory, sweet, and spicy fermented condiment popular in Korean cooking made with a base of gochugaru chillies.

Ingredients:

20 reedmace (cattail) hearts, cleaned and sliced lengthways
225g oyster mushrooms, cleaned and sliced
1 tbsp unsalted butter
2 garlic cloves, minced
2 tsp toasted sesame oil
hot sauce, to taste (we like it spicy)
1 tbsp mirin
60ml soy sauce
1 tbsp chilli-garlic sauce
2 tsp gochujang

Method:

Place a heavy-based saucepan over medium-high heat. Once hot add the butter.

As soon as the butter starts foaming add in the oyster mushrooms and fry for about 6 minutes, until they release their liquid and firm up. Now add in the sesame oil and reedmace herts, stirring to combine. Cook for about 4 minutes, until the reedmace hearts soften.

Add the garlic and cook for 2 minutes more. Now stir in all the remaining ingredients and cook for about 4-5 minutes, until the sauce starts to thicken.

Serve hot on a bed of rice.