Skillet Sautéed Oyster Mushrooms Recipe prepared with white wine. Serve these pan-cooked oyster mushrooms as a side dish with steaks or a chicken meal.
This mushroom recipe was based on my sauteed portobello mushroom recipe.
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Ingredients
- Oyster Mushrooms — More specifically, the pearl oyster mushroom variety. These are the most commonly available oyster mushrooms in the market.
- Olive Oil
- Onion
- Garlic Clove
- Salt — Regular table salt will do, but you can enhance the side dish with Himalayan pink salt or Fleur de Sel French salt.
- Black Pepper — I recommend freshly crushed black pepper for the best flavor experience, as this is a lightly seasoned mushroom dish.
- White Wine — Dry white wine of your choice. It should at least have some basic flavors. A Pinot Gris or Riesling makes for a good base. If you want it sweeter, get a Moscato.
- Parsley — Italian parsley or curley parsley fresh.
How to make this dish?
The oyster mushroom preparation is rather easy and won't take much of your time. They will cook rapidly as well!
White wine is used to deglaze the mushrooms in the pan, and a simple seasoning brings out the typical mushroom flavors that we are looking for.
Step 1
Prep and clean your mushrooms. Cut off tough and chewy parts and slice the mushrooms.
Moreover, slice onion and chop garlic,
Step 2
Heat up a pan with the oil and sauté onion, then stir in garlic and mushroom slices.
Sauté and season.
Step 3
Deglaze the mushrooms by pouring white wine into the pan while it's cooking.
Reduce and cook until the liquids have evaporated.
Your sautéed oyster mushrooms are ready! Garnish with fresh parlsey.
📖 Recipe
White Wine Sauteed Oyster Mushrooms Recipe
Ingredients
- 7 Ounces Mushrooms
- 1 Tablespoon Olive Oil
- 1 Onion sliced
- 2 Garlic Cloves chopped
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- ⅓ Cup White Wine
- Parsley Fresh to garnish
Instructions
- Separate your mushrooms from each other, if they come in one bulb. Briefly rinse the mushrooms to get rid of pollution and pat dry.7 Ounces Mushrooms
- With your finger, feel the rubbery part of your mushroom stem and cut off and discard the tough part and keep the rest of your mushroom.
- Slice your mushroom.
- Heat up a pan with olive oil to medium flame and add the onion slices. Fry the slices soft.1 Tablespoon Olive Oil, 1 Onion
- Add the chopped garlic and cook for a minute or two. Stir cook if you feel it's cooking too fast or reduce the heat.2 Garlic Cloves
- Add the sliced mushrooms to the pan and mix everything briefly. Let the mushrooms cook, they will reduce in size and loose water.
- Add the salt and black pepper powder and mix.½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground
- Pour the white wine over the mushrooms to deglaze and mix everything well. Let it all cook for another 2–3 minutes, or until mushrooms are the desired consistency.⅓ Cup White Wine
- Garnish with fresh Parsley and serve hot as a side dish.Parsley Fresh
Notes
Nutrition
Tips for cleaning your Oyster Mushrooms
Oyster mushrooms can be full of mud, hay, and insects hiding between the fine gills.
Some people will suggest wiping the mushrooms with wet paper towels, brushing them or even peeling your oyster mushrooms.
You don't need to do that!
Instead, this is what you do:
- Take apart the connected mushrooms so that you are left with single pieces.
- Keep them in a colander and just quickly rinse them with clear water. Don't soak them because water can get collected in the gills.
- Keep a clean dishcloth ready and place the wet mushrooms onto it. Tap dry each mushroom carefully to get rid of excess water.
Serving
I frequently make this mushroom side dish when these oyster mushrooms are in season to serve with a meat or fish.
The wine brings out all the mushroom flavors, and this compliments steaks and pan-roasted or baked fish really well.
So, for example, I like my skillet cooked trout with wine deglazed oyster mushrooms.
Think roast pork, roast beef or roast chicken with these cooked oyster mushrooms.
Add to that plain cooked rice and you have a complete meal.
Storing Leftovers
Store leftovers in an airtight container in your fridge for up to 3 days at most.
Gradually reheat over the stove top in a skillet, in the microwave or in the oven.
These sautéed mushrooms don't freeze well, so I don't recommend that because mushrooms are best prepared and eaten fresh.
Getting Fresh Oyster Mushrooms
You can usually get oyster mushrooms periodically in your local supermarket.
Some regions in this world have designated mushroom seasons.
The Northern Hemisphere has 2 seasons, with a spring mushroom season from March to June and a fall, from August to October.
Oyster mushrooms in general are super common, especially the variety used int his recipe (Pearl oyster mushrooms)
When buying, try to avoid getting large oyster mushrooms.
Not that they are bad, it's just the larger they get, the more bitter they taste (depends on the variety too and growing spot).
Besides, the larger mushrooms tend to get chewier.
Don't use dried oyster mushrooms for this sautéed mushrooms' recipe, it won't work.
Look out for super fresh oyster mushrooms, and some of the freshest and tastiest can be found at your local farmers market as a seasonal special fair.
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