sauteed oyster mushrooms

How to cook oyster mushrooms with an Asian-inspired glaze (or alternate flavor options!) in 15 minutes. These sautéed mushrooms are a simple, nutritious flavor-packed side dish!

Sauteed Oyster Mushrooms

oz oyster mushrooms

olive oil (divided)

soy sauce (or tamari or coconut aminos)

Tbsp balsamic vinegar

garlic (finely minced)

tsp fresh ginger (grated)

Black pepper and thyme (to taste)

Rice

parsley (or scallion,

You can watch the short video for visual instructions.First, combine a tablespoon of olive oil with the soy sauce, vinegar, ginger, garlic, thyme, and black pepper in a small bowl, whisk, and set aside.

Then, gently clean the mushrooms with a lightly damp paper towel/cloth, remove any tough stems at the base of each cluster, and break large clusters into bite-sized pieces.

Next, heat a large non-stick/cast-iron skillet over medium-high heat with a swirl of oil. Once hot, arrange a single layer of mushrooms with space between (work in batches).

Leave the mushrooms to sear undisturbed for 3-4 minutes per side or until golden brown and lightly crisp. Then, repeat with the remaining mushrooms.To increase the sear, gently press the mushrooms while they sear – but don’t move them around. Be careful not to overcook them, or they may become rubbery.

Add the previously cooked mushrooms and glaze ingredients to the pan and simmer for a few minutes until the sauce has slightly thickened.

Optionally, serve the sauteed mushrooms over rice with chopped parsley, scallions, or chives. Enjoy!

https://content.jwplatform.com/videos/1qvlna44.mp4

Sautéed Oyster Mushrooms

Garlic Butter Oyster Mushrooms are sautéed in a buttery garlic mixture until tender and loaded with incredible savory flavor! This easy oyster mushroom recipe is the perfect side dish to almost any entrée and takes just 10 minutes to cook. 

Garlic Butter Oyster Mushrooms

oyster mushrooms (sliced

unsalted butter (vegan as desired)

olive oil

garlic (minced or pressed)

parsley (chopped)

Optional splash of white wine (I usually do

Salt and pepper

If you haven’t already done so, start by cleaning the mushrooms. Take a wet paper towel and gently wipe off any dirt from the mushrooms. You do NOT want to rinse them because they absorb water easily and will turn out too chewy when cooked. Slice as desired.

In a large skillet over medium heat, heat the butter and olive oil. Once hot, add in the mushrooms in an even layer. Let the mushrooms sit on medium heat and do not touch them for about 3 minutes. This will create some nice caramelization around the edges of the mushrooms. Stir and cook for 2 more minutes.

Pour in the wine, if using, and cook for an additional 2 minutes. Stir in the garlic and parsley and cook for 1 additional minute.

Season to taste with salt and pepper. Serve and ENJOY!

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