Oyster Mushroom Hash with Herb Butter

This meal is the epitome of comfort food. 

If you're not a "sweets for breakfast" type of person, but struggle with finding a fresh and healthier alternative to eggs and potatoes - not to mention a recipe that will hit the same flavor notes and quell your starchy morning (or any time of the day) cravings --- this recipe is for you! 

This is also my first time hanging out in the kitchen with Oyster Mushrooms. They caught my eye this weekend on my trip to the market, and I knew I had to make them the star of an upcoming recipe.

I'm a big (no, HUGE) lover of potatoes, but I never have them in the house any more these days (other wise I'd be eating them, and nothing else). Naturally I'm always looking for some kind of "starchy potato substitute" that won't hurt my tummy and will trick my taste buds. Last night while mulling over today's recipe ideas I started to day dream about Potatos O'Brien...and I knew almost instantly what had to happen next.

This dish has me longing for the Holidays, stormy weather, and eating hearty meals with family and friends. 

Yes, I'm already planning my holiday menu, and this recipe will most certainly be on it. 

Important Note About This Recipe

First of all it's a "No Food Processor Needed" recipe! 

You get to make everything by hand - AND it's super easy!

If you're not a fan of Mushrooms (I'll do my very best to not call you crazy) you can leave the mushrooms out of this recipe, and add thinly sliced Zucchini and maybe even some additional shredded Parsnip.

Oyster Mushroom Hash

Makes enough for roughly 1 to 2 servings. Be forewarned: you will be tempted to eat it all if you have no one else to share it with.

 Step 1. Herb Butter

6 Macadamia Nuts - grated into a fine fluffy powder:

Place your grated nuts into a bowl and set them aside:

In a separate bowl add:

4 Tbsp Canola Oil //or// any kind of Oil that is mild in flavor - just not Olive Oil

1 tsp Lemon Juice

1 tsp Mellow White Miso

Whisk! 

It'll be a little lumpy, but that's okay...

Now add your Fluffy Grated Macadamia Nuts

and

3 Tbsp Water

As you whisk in your Grated Macadamia fluff you will notice it dissolve into the liquid.

Then add your fresh herbs:

1 Tbsp minced Dill

1 Tbsp minced Parsley

With or without the fresh herbs, this is the most convincingly wonderful butter substitute I've found! Cover and set it aside as you move on to the next step.

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Step 2. Veggies for your Hash, and putting it all together

Mister Oyster Mushroom...

I had a hard time slicing him up because he was SO purdy.

Shredded Parsnip makes up for this hash not having Potato. Oh how I love this sweet starchy veggie!

I recommend finely grating it - the texture is much more pleasant this way.

In a big mixing bowl combine the following:

3/4 c finely grated Parsnip

3/4 c Corn Kernels

1/2 c Yellow/Orange Bell pepper - thinly sliced and chopped

1/4 c Green Onion //or// Chive - chopped

1/4 c plus 3 Tbsp Tomato - seeded and chopped

1 and 1/2 c Oyster Mushroom - chopped very rustic

Before adding your Mushroom to the bowl with everything else I recommend tossing it with a little salt and pepper. 

Everyone into the bowl, including your Herb Butter!

Sea Salt and Pepper again, to taste...

On a parchment lined baking sheet evenly spread your Hash.

Optional, But Very Good: Sprinkle Chipotle Powder over your Hash before warming.

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Warming your Hash

Set your oven at it's very lowest heat, leaving the oven door cracked open.

Place your Hash into the oven and leave it to warm for 1 hour, maybe a bit more.

Finished Hash - right out of a warm oven with a sprinkle of Chipotle powder on top.

Please excuse me while I sneak off to eat some leftovers...

xoxo,

Sarahfae - AtV