Impromptu Oyster Mushroom Noodles and Chicken Recipe

Walking around in the woods behind my house, I found some perfect oyster mushrooms growing on a log across the shallow pond, so I used them in an Asian style noodle recipe I made up on the fly (so measurements are extremely approximate. Just play!) to go with grilled chicken and freshly baked bread.

Grilled Chicken Marinade

Orange juice (about 1/2 cup)
Soy sauce (three or four tablespoons)
Lime juice (one lime)
Red Wine (1/2 cup)
Balsamic or other vinegar (2 tablespoons)
4-8 cloves garlic (I opt for the high end)
One chopped red pepper (jalapeno, thai, or cayenne)
Fresh ground pepper
Honey (two tablespoons)
Ground coriander seeds (a teaspoon)
Cumin (a spinkle)

Marinate the chicken for about 8 hours, then grill, reserving marinade.

Noodles

1 package chow mein (or other Asian) noodles
Reserved marinade (1 cup or so)
(Add additional soy sauce, orange juice, honey, etc. if chicken has absorbed too much marinade)
Fresh ginger, chopped, (1-2 cm)
Fresh garlic (1-2 cloves)
Fresh grated carrot (one medium)
Three green onions
Celery (1/2 stalk, finely sliced)
Fresh Oyster Mushrooms (1/4-1/2 lb.)
One or two chopped Thai peppers
1/4 cup vegetable oil
Corn starch (2 teaspoons)
Bean Sprouts, angel hair cabbage, almonds, etc. (optional)


Finely chop ginger and add to reserved marinade (or add to marinade to begin with).
Add corn starch to marinade and stir until blended.

Fry cooked, cooled chow mein noodles in 1/4 cup oil (I blended olive, grapeseed, and sesame) with finely chopped white ends of the green onions and garlic until hot.
Add grated carrots and mushrooms and continue tossing until blended.
Stir marinade and add to noodles. Continue tossing.
Top with fresh green onion ends (1 inch pieces) and Thai chiles and optional ingredients.

The mushrooms stand up to frying and provide a nice meat substitute. To make a vegetarian meal, try it with marinated grilled portobellos.