Sauteed Oyster Mushroom with Garlic
Yield Serves 2
- 10 ounces (284 g) oyster mushrooms
- 1 tablespoon (15 ml) extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons (30 g) butter
- 1 clove garlic, finely chopped or grated
- ¼ cup (15 g) fresh Italian parsley leaves
Recipe notes
Cream of mushroom soup is easy to make at home with our simple recipe, and it's both healthier and a lot more delicious than canned versions.
I. Gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces, using your hands or a knife.
II. Place a large (10-12-inch) nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp. Sprinkle with salt and pepper to taste and toss. *Note: If the mushrooms don't fit in one layer in your pan, cook them in 2 batches, adding a little more oil as needed.
III. Transfer the mushrooms to a serving platter. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.
IV. Pour the garlic butter over the mushrooms and serve.
Ideas for serving:
- Make mushroom toast: Spoon over toasted slices of garlic bread with some grated Parmesan cheese or melted cheese.
- Toss the mushrooms with cooked pasta.
- Add the mushrooms to softly scrambled eggs for a fancy breakfast dish.
Recipe variation:
- Sweetener: Optionally add maple syrup/agave to balance the savory, tangy flavors.
- Spice: Add heat when cooking oyster mushrooms with finely sliced red chili/ chili flakes.
- Vegan oyster sauce: Use instead of balsamic vinegar for a savory, umami-rich flavor.
- Other stir-fry sauce: Like my Chinese garlic sauce for simple stir-fried oyster mushrooms.
- Garlic and herb: Sauté with oil/unsalted butter and minced garlic (or vegan garlic butter), adding salt and chopped herbs like thyme, rosemary, and/or parsley at the end, + an optional squeeze of lemon juice.
- Butter and soy sauce: Stir fry oyster mushrooms, then add vegan butter and a splash of soy for a rich, umami-rich ‘sauce.’