If you’re looking for a delightful and straightforward way to enjoy oyster mushrooms, look no further than this traditional sautéed oyster mushroom recipe. Originating from various cuisines worldwide, sautéed oyster mushrooms have gained popularity for their earthy flavor and versatility. The beauty of this dish lies in its simplicity, allowing the natural flavors of these delicate fungi to shine through.
Sautéed Oyster Mushrooms Recipe
4
servings5
minutes10
minutes92
kcal15
minutesKeep the screen of your device on
Ingredients
450 g 2 cup oyster mushrooms
2 tablespoons 2 tablespoons olive oil
2 2 garlic cloves
1 tablespoon 1 tablespoon soy sauce
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Equipment
Large skillet- Wooden spoon
- Knife
Directions
- Prepare the Mushrooms: Clean the oyster mushrooms by gently wiping them with a damp cloth. Trim any tough stems and cut them into manageable pieces.
- Heat the Oil: Place the large skillet over medium-high heat and add the olive oil. Allow the oil to heat up for about 1 minute.
- Sauté the Garlic: Add the minced garlic to the pan and stir for about 30 seconds, or until fragrant.
- Cook the Mushrooms: Add the oyster mushrooms to the pan. Spread them evenly in the pan and let them cook undisturbed for about 2 minutes to allow browning. Stir occasionally until they are golden brown and tender, about 5-7 minutes.
- Season the Mushrooms: Pour the soy sauce over the mushrooms and stir well. Season with salt and pepper to taste. Cook for another 1-2 minutes to allow the flavors to meld together.
- Garnish and Serve: Remove the pan from the heat and sprinkle with chopped parsley, if desired. Serve immediately as a side dish or over rice or pasta as a main.
Notes
- For an added kick, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes while sautéing.
What is the best way to clean oyster mushrooms?
Gently wipe them with a damp cloth or paper towel to remove any dirt. Avoid soaking them in water, as they can absorb moisture and become soggy.
