There are more than 200 varieties of Oyster Mushrooms that grow in the wild throughout England, Ireland, Europe and Asia.
Nearly all oyster mushrooms are edible however there are a few varieties that are poisonous look a-likes so please be sure to purchase cultivated mushrooms.
If you wish to grow your own mushrooms make sure you buy your spores from a reputable source.

King Oyster, White, Yellow, Pink and Blue are just a few of the varieties available commercially.

Ingredients – Vegetarian Option

• 500 grams of oyster mushrooms.
• 1 medium sized ripe avocado
• 1 cup of chopped mixed green onion tops and chives.
• 250 grams Pesto *see recipe for ingredients and method.
• 1 table spoon garlic olive oil.
• 1 cup of chicken stock.
• Juice of half a lemon.
• Salt and pepper to taste.

Prep

• Chop mushrooms into desired size. I usually chop the stems into rounds and then roughly chop the tops into approximately 2cm chunks.
• Chop green spring onion tops and chives.
• Cut avocado into medium size pieces, squeeze a half a lemon over the avocado to reduce oxidation.
• Make sure you have olive oil, stock, pesto and salt and pepper to taste ready to use when needed.

Method

• Head a heavy based pan pan on a medium heat.
• Add the garlic oil and allow to heat.
• Add onion tops and chives turn the heat to low and sauté until limp.
• Add mushroom stems stir gently for 1 minute. Then add the rest of the mushrooms.
• Cook slowly stirring occasionally until your ingredients are tender.
• Add stock and heat through.
• Add pesto and stir through till well mixed.
• Add avocado and stir gently till just heated through. If you overcook the avocado it will go mushy.
• Now your sauce is ready to serve.

Serving suggestions
Serve with pasta, rice or baked vegetables.
Add salt and pepper to taste.

Ingredients – Meat Option

• 250 grams of oyster mushrooms.
• 1 organic chicken breast.
• 1 rasher of streaky bacon or speck.
• 1 medium sized ripe avocado
• 1 cup of chopped mixed green onion tops and chives.
• 250 grams Pesto *see recipe for ingredients and method.
• 1 table spoon garlic olive oil.
• 1 cup of vegetable stock.
• Juice of half a lemon.

Prep

• Chop mushrooms into desired size. I usually chop the stems into rounds and then roughly chop the tops into approximately 2cm chunks.
• Chop green spring onion tops and chives.
• Cut avocado into medium size pieces, squeeze a half a lemon over the avocado to reduce oxidation.
• Make sure you have olive oil, stock, pesto and salt and pepper to taste ready to use when needed.
• Bring chicken breast to room temperature.
• Chop bacon/speck in to small pieces.

Method

• Head a heavy based pan pan on a medium heat.
• Add the garlic oil and allow to heat.
• Add onion tops and chives and bacon/speck. Turn the heat to low and sauté until onion tops and chives are limp.
• Add mushroom stems stir gently for 1 minute. Then add the rest of the mushrooms.
• Cook slowly stirring occasionally until your ingredients are tender.
• Remove ingredients from pan and set aside.
• In the same pan brown off the chicken breast on both sides and cook on a medium heat until just cooked.
• Set the chicken breast aside to rest.
• Replace vegetables and bacon to pan and re-heat.

• Add stock and heat through.
• Cut chicken breast into bite size pieces and add to the pan.
• Add pesto and stir through till well mixed.
• Add avocado and stir gently till just heated through. If you over cook the avocado it will go mushy.
• Now your sauce is ready to serve.