- 1x Oyster mushroom grown locally 5x Lindisfarne Oysters 150g Cream Butter Dried pine shoots Frozen preserved pine
Yellow oyster mushroom and lindisfarne oysters
Ingredients
Method
Steam your oyster mushroom for 1 hour and let rest for 30 min,
Open the oysters and smoke over charcoal until they are cooked.
Add the cooked oysters into boiling hot cream, blitz and strain through a fine sieve.
Season with salt.
2 hours before serving start to barbecue your mushrooms on very low heat until dried out and golden brown.
Keep your oyster sauce hot.
Slice the mushrooms and season with dried pine salt and frozen pine.
Plate and pour the oyster sauce on the side.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
