Emma Wilson
Oyster mushrooms are cultivated, wild, roasted, grilled, fried—and delicious. They are versatile, with a mild flavor and a tender, meaty texture. They are also full of umami, so they don't need much seasoning. They can be cooked in many ways, but a quick pan-fry is simple and fast. To make sautéed oyster mushrooms, first clean the mushrooms with a brush and damp cloth. Then, heat olive oil in a large, heavy skillet over medium-high heat. Spread the mushrooms in a single layer in the pan and cook for 3-5 minutes until they start to brown. You can season with salt and pepper and add butter, garlic, and herbs. Sautéed oyster mushrooms can be served as a side dish or as a star, tossed with pasta, or served with eggs, steak, or chicken.
| Characteristics | Values |
|---|---|
| Type of Mushroom | Golden, Pink, King Oyster |
| Flavor | Mild, nutty |
| Texture | Tender, meaty |
| Preparation | Clean with a brush and damp cloth, trim hard stems, separate into bite-sized pieces |
| Cooking Method | Medium-high heat, single layer, 3-5 minutes until golden brown |
| Seasoning | Salt, pepper, garlic, butter, herbs, lemon |
| Serving Suggestions | Pasta, polenta, pizza, toast, scrambled eggs, avocado toast, grilled steak, grilled chicken |
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What You'll Learn
Preparation: cleaning, trimming and cutting
Oyster mushrooms are a great addition to any meal, and knowing how to prepare them properly will ensure you get the best results. Here is a detailed guide to cleaning, trimming, and cutting oyster mushrooms before you sauté them.
Cleaning Oyster Mushrooms
Oyster mushrooms grow in dirt, so cleaning them before cooking is essential. Unlike other mushrooms, oyster mushrooms come bundled in a large group, all attached to the same central stem. To clean them, use a sharp knife to carefully cut around the firm central stem, and the individual caps will fall away. You can discard the stem or reserve it for adding flavour to stocks. It is not recommended to wash mushrooms under water as they will absorb the liquid and become difficult to cook. If your mushrooms are particularly dirty, you can use a brush to gently remove any dirt or residue.
Trimming Oyster Mushrooms
After cleaning your oyster mushrooms, the next step is trimming. Start by gently patting the mushrooms with a clean towel to absorb any excess moisture. Then, trim off the hard stem at the base of each clump of mushrooms. If you have a large mushroom variety, like King Oyster, you may want to trim it into more bite-sized pieces. You can do this with your hands or a knife, depending on your preference.
Cutting Oyster Mushrooms
When it comes to cutting oyster mushrooms, there is no one-size-fits-all approach. The way you cut them will depend on how you plan to use them in your dish. For example, if you're making a stir-fry, you might want to cut them into thin slices or quarters, especially if you have larger caps. However, if you're simply sautéing them as a side dish, you might leave them whole or cut them into larger pieces. Remember, oyster mushrooms are quite delicate, so be gentle when handling and cutting them to avoid bruising or damaging the mushrooms.
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Cooking method: searing, frying, crisping
Oyster mushrooms have a mild flavour and a tender, meaty texture. They are versatile and can be served as a side dish or as the main component of a meal.
To cook oyster mushrooms by searing, frying, or crisping, follow these steps:
- Clean the mushrooms: Use a stiff brush to remove any large debris, then wipe the caps and gills with a damp cloth or paper towel. Avoid rinsing the mushrooms under water, as they can become soggy and will not crisp up in the pan.
- Prepare the mushrooms: Gently pat them with a clean towel to absorb any excess moisture. Trim off the hard stems and separate large clusters into bite-sized pieces.
- Heat a large non-stick pan over medium-high heat and add olive oil. Spread the mushrooms in a single layer in the pan.
- Sear the mushrooms: Cook for 3-5 minutes without turning, until they develop a golden-brown crust.
- Season and serve: Sprinkle with salt and pepper to taste. Oyster mushrooms are delicious served with scrambled eggs, grilled steak or chicken, pasta, or avocado toast. For extra flavour, toss the mushrooms with butter, garlic, and parsley before serving.
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Seasoning: salt, pepper, garlic
Oyster mushrooms have a pleasantly mild taste, a delicate texture, and a nutty flavor. They are full of umami, so they don't need much seasoning. Salt, pepper, and garlic butter can be used to enhance their flavor.
Before cooking, gently wipe the oyster mushrooms with a soft towel or a lightly damp paper towel/cloth to remove any debris. Avoid rinsing them because the delicate caps can fall apart or become waterlogged. Cut off the hard base stem, which can be tough to chew. Cut the mushrooms into equally-sized, bite-sized pieces so that they cook evenly.
To cook, heat butter and olive oil in a large skillet over medium-high heat. Once hot, add the mushrooms in a single layer with space between them. Leave the mushrooms undisturbed for 3-5 minutes per side or until golden brown and lightly crisp. Then, add the garlic and cook for another minute or two. Finally, season with salt and pepper to taste.
Oyster mushrooms are best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Serving suggestions: pasta, polenta, avocado toast
Pasta
Sautéed oyster mushrooms can be served with pasta. Simply cook your pasta of choice, then toss with the mushrooms and top with Parmesan. You can also add the mushrooms to softly scrambled eggs for a fancy breakfast dish.
Polenta
For a special meatless dinner, serve sautéed oyster mushrooms with polenta. To make, first roast the mushrooms: separate the mushrooms into bite-sized pieces and place them in one layer on a large, rimmed cookie sheet. Toss with olive oil and sea salt to taste, then roast in the oven at 450°F for about 15 minutes, or until browned and crispy, flipping halfway through. In a medium saucepan, bring water to a boil. Whisk in cornmeal, being sure to get rid of any lumps, and lower the heat to a simmer. Add butter and salt, then ladle the polenta into warmed bowls and top with the roasted mushrooms. Finish with grated Parmigiano Reggiano cheese and serve immediately.
Avocado Toast
For a delicious and healthy avocado toast, top your favourite bread (such as sourdough or Ezekiel bread) with avocado, meaty seared mushrooms, fresh herbs, sesame seeds, and orange zest. To cook the mushrooms, warm olive oil in a skillet on medium-high heat and add the mushrooms, stirring until they begin to release their liquid. Place a heavy pan on top of them to weigh them down, then reduce the heat to medium-low and cook for 5-8 minutes. Season with salt to taste.
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Variations: lemon, herbs, butter
When it comes to sautéing oyster mushrooms, there are several ways to add a twist to this simple dish with lemon, herbs, and butter.
For a zesty kick, a squeeze of lemon juice can be drizzled over the mushrooms just before serving. The bright citrus flavour of lemon adds a refreshing touch to the earthy mushrooms. You can also add some lemon zest while cooking the mushrooms to infuse a subtle citrus aroma into the dish.
Herbs can be incorporated in a variety of ways. Fresh herbs like parsley, scallions, or chives can be chopped and sprinkled over the mushrooms just before serving, adding a burst of colour and flavour. Alternatively, you can toss the cooked mushrooms with melted butter and herbs de Provence, a blend of dried herbs including thyme, rosemary, and oregano, for a heartier, more rustic flavour.
Butter is a classic ingredient that can be used in multiple ways when sautéing oyster mushrooms. For a simple approach, melt butter in the pan before adding the mushrooms, creating a rich, golden base for cooking. You can also finish the dish with a drizzle of melted herb butter, infusing the mushrooms with the flavour of the herbs. For an extra indulgent touch, create a compound butter by mixing softened butter with chopped fresh herbs, such as parsley, chives, or thyme, and a squeeze of lemon juice. This compound butter can be dolloped on top of the cooked mushrooms, adding a creamy, flavourful dimension to the dish.
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