I have a basket full of beautiful oyster mushrooms. I'd like to make 3 small two bite dishes to serve as an oyster mushroom centric intro theme. Any suggestions?

O yst er m ush rooms are a del icious and vers atile ing red ient , and there are many ways to use them in the kitchen . Here are three small two - b ite d ishes that you can make using o yst er m ush rooms as the main ing red ient : \n \n 1 . O yst er M ush room and Sp in ach T art lets : \n In g red ients : \n * 1 cup o yst er m ush rooms , s lic ed \n * 1 cup spin ach leaves , cho pped \n * 1 / 4 cup gr ated Par mes an che ese \n * 1 / 4 cup bread cr umb s \n * 1 egg \n * 1 tables po on o live oil \n * 1 tables po on but ter \n * 1 tables po on gr ated Par mes an che ese \n * 1 tables po on cho pped fresh par s ley \n \n Inst ru ctions : \n \n 1 . Pre he at the o ven to 3 7 5 ° F ( 1 9 0 ° C ). \n 2 . In a large bow l , mix together the o yst er m ush rooms , spin ach , Par mes an che ese , bread cr umb s , egg , o live oil , and but ter . \n 3 . Div ide the mixture into 1 2 equal port ions and shape them into small tart lets . \n 4 . Place the tart lets on a b aking sheet and b ake for 1 5 - 2 0 minutes , or until golden brown . \n 5 . Remove the tart lets from the o ven and top each one with a small amount of gr ated Par mes an che ese and cho pped par s ley . \n 6 . Return the tart lets to the o ven and b ake for an additional 2 - 3 minutes , or until the che ese is m elt ed and b ub b ly . \n 7 . Ser ve the o yst er m ush room and spin ach tart lets hot . \n \n 1 . O yst er M ush room and Go at Che ese Cro st ini : \n In g red ients : \n * 1 cup o yst er m ush rooms , s lic ed \n * 1 / 4 cup cr umbled go at che ese \n * 1 / 4 cup cho pped fresh par s ley \n * 1 tables po on o live oil \n * 1 tables po on b als am ic vin eg ar \n * 1 tables po on h oney \n * 1 / 4 te as po on salt \n * 1 / 4 te as po on black pe pper \n \n Inst ru ctions : \n \n 1 . Pre he at the o ven to 3 7 5 ° F ( 1 9 0 ° C ). \n 2 . In a large bow l , mix together the o yst er m ush rooms , go at che ese , par s ley , o live oil , b als am ic vin eg ar , h oney , salt , and black pper . \n 3 . Br ush both sides of 1 2 small s lices of bread with o live oil . \n 4 . Place the bread s lices on a b aking sheet and b ake for 5 - 7 minutes , or until light ly to asted . \n 5 . Div ide the o yst er m ush room and go at che ese mixture among the 1 2 to asted bread s lices . \n 6 . Return the bread s lices to the o ven and b ake for an additional 2 - 3 minutes , or until the che ese is m elt ed and b ub b ly . \n 7 . Ser ve the o yst er m ush room and go at che ese cro st ini hot . \n \n 1 . O yst er M ush room and Sp in ach Ris otto : \n In g red ients : \n * 1 cup o yst er m ush rooms , s lic ed \n * 1 cup spin ach leaves , cho pped \n * 1 / 2 cup ar bor io rice \n * 2 cu ps veget able bro th \n * 1 / 2 cup gr ated Par mes an che ese \n * 1 / 4 cup cho pped fresh par s ley \n * 1 tables po on o live oil \n * 1 tables po on but ter \n * Salt and pe pper to taste \n \n Inst ru ctions : \n \n 1 . In a large sau ce pan , heat the o live oil and but ter over medium heat . \n 2 . Add the ar bor io rice to the sau ce pan and cook for 1 - 2 minutes , stir ring constantly . \n 3 . Add the veget able bro th to the sau ce pan , 1 / 2 cup at a time , stir ring constantly and allowing each addition to be absor bed before adding the next . \n 4 . Add the o yst er m ush rooms and spin ach to the sau ce pan and cook for 2 - 3 minutes , or until the veget ables are tender . \n 5 . St ir in the gr ated Par mes an che ese and cho pped par s ley . \n 6 . Season the ris