Sautéed Oyster Mushrooms

published Apr 9, 2022
Sautéed Oyster Mushroom Recipe

Oyster mushrooms have a mild flavor with a tender, meaty texture.

Serves2 to 4

Prep5 minutes

Cook10 minutes

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pan fried oyster mushrooms on a white plate
Credit: Meleyna Nomura

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. 

Credit: Meleyna Nomura

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.

Sautéed Oyster Mushroom Recipe

Oyster mushrooms have a mild flavor with a tender, meaty texture.

Prep time 5 minutes

Cook time 10 minutes

Serves 2 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

  1. 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.

  2. 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.

  3. 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.