Sautéed Oyster Mushrooms
Oyster mushrooms have a mild flavor with a tender, meaty texture.
Serves2 to 4
Prep5 minutes
Cook10 minutes
I’m a mushroom fanatic. Cultivated, wild, roasted, grilled, fried — I’ll take them all! Oyster mushrooms are at once both toothsome and tender, with all that good “meatiness” that mushrooms are known for. While common in Asian cuisines, they’ve gained popularity far and wide over the years. They’re well-suited to a variety of preparations, but a quick pan-fry keeps things simple and quick.
Do Oyster Mushrooms Taste Like Oysters?
Oyster mushrooms have a mild flavor with a tender, meaty texture. They are not named for their flavor, but for the way they grow. Instead of individual mushrooms, they grow in clusters, similar to oyster beds.
What Part of the Oyster Mushroom Is Edible?
Both the stems and caps of oyster mushrooms are edible. Oyster mushrooms grow on trees, and there may be a small piece of harder stem where the cluster attaches to the tree. This is typically removed before mushrooms are packaged. Because oyster mushrooms grow on the side of trees rather than dirt, they shouldn’t need too much cleaning before cooking.
What Do I Serve Oyster Mushrooms With?
Sautéed oyster mushrooms can play both side dish or star, given their meatiness.
- Toss with cooked pasta or egg noodles.
- Tuck into a grilled cheese.
- Pile onto thick toast smeared with a soft cheese like ricotta or goat cheese.
- Serve alongside soft scrambled eggs.
- Serve next to roasted or pan-fried sausages.
- Serve with pan-roasted chicken or grilled streak.
Sautéed Oyster Mushroom Recipe
Oyster mushrooms have a mild flavor with a tender, meaty texture.
Prep time 5 minutes
Cook time 10 minutes
Serves2 to 4
Nutritional Info
Ingredients
- 1 pound
fresh oyster mushrooms
- 2 tablespoons
olive oil
- 1
small shallot
- 1 tablespoon
finely chopped soft herbs, such as chives, parsley, or tarragon
- 1 tablespoon
unsalted butter
- 1/2 teaspoon
kosher salt
- 1/8 teaspoon
freshly ground black pepper
Flaky salt, for serving (optional)
Instructions
Carefully pull 1 pound oyster mushrooms apart into pieces, keeping smaller mushrooms clustered and cutting larger mushrooms in half so that they are all roughly the same size.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and stir to coat them in oil. Let the mushrooms cook, stirring only occasionally to encourage browning, until reduced in volume and browned, 7 to 8 minutes. Meanwhile, finely chop 1 small shallot and the leaves from tender herbs until you have 1 tablespoon of each.
Add the shallots, 1 tablespoon unsalted butter, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper to the pan. Cook, stirring occasionally, until the shallot is softened and the mushrooms are well browned, 2 to 3 minutes. Sprinkle with the herbs and flaky salt if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.