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!
Servings 2
Ingredients
- 10 oz (280 g) oyster mushrooms
- 2-3 Tbsp olive oil divided
- 1 Tbsp soy sauce or tamari or coconut aminos
- ½ Tbsp balsamic vinegar
- 2 small cloves of garlic finely minced
- ½ tsp fresh ginger grated
- Black pepper and thyme to taste
Serve with:
- Cooked Rice
- Chopped parsley or scallion, or chives
Instructions
- 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!
Notes
Nutrition Facts
Sauteed Oyster Mushrooms
Amount per Serving
Calories
182
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
10
%
Sodium
530
mg
22
%
Potassium
628
mg
18
%
Carbohydrates
10
g
3
%
Fiber
3
g
12
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
68
IU
1
%
Vitamin C
0.4
mg
0
%
Calcium
9
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.