Annabel Langbein: Identifying mushrooms the key to success for top risottos, pies and pasta dishes 14 May, 2021 06:00 PM 9 minutes to read Leek, Mushroom and Sausage Risotto. Photo / Annabel Langbein Media By: Annabel Langbein At the farmers' market in Blenheim recently I came across some beautiful pink oyster mushrooms, the ones the French call pleurottes. I'm familiar with the pale grey oyster mushrooms before but this was the first time I'd seen the pink ones, which look like gorgeous delicate pink fans. I often like to saute oysters mushrooms in butter and serve them with roasted monkfish with a good squeeze of lemon and some fresh chervil (they aren't called oyster mushrooms for nothing and their delicate oyster flavour makes a superb accompaniment to fish) but, in the absence of any fresh seafood, I gave them a good shake to dislodge any grit (you don't want to wash them) cut off the tough foot, tore them in half through their "leaf", then pan-fried them in butter until they were lightly golden before popping them into an omelette with a squeeze of lemon and some chopped parsley. So simple and so so good.