Easy Sauteed Oyster Mushrooms Recipe prepared with white wine.
Serve these pan-fried oyster mushrooms as a side dish with steaks or a chicken meal.
This mushroom recipe was based on my sauteed portobello mushroom recipe.
What are oyster mushrooms?
Oyster Mushrooms have a large fan-like smooth cap and a thin, rubber-like stem.
They grow in clusters together over each other.
So one bunch can contain a couple of mushrooms in different sizes.
Oyster mushrooms taste a bit bitter and have a slight licorice smell to them, which somehow changes during the cooking process.
This humble mushroom likes to grow on dead wood or is cultivated on sawdust.
Oyster mushroom growing kits are common as well, so you can try your hands on that.
Fresh Mushrooms are very common all over the world and can be easily found in nature.
However, don't go out foraging wild oyster mushroom to avoid tree oyster mushroom, poisonous look-alikes.
Only collect mushrooms in the woods if you know what you are doing or if you can show it to an expert!
Identifying oyster mushrooms is not a children's game and you don't want to unknowingly pick the wrong ones.
There are a couple of oyster mushroom varieties out there which you can use to prepare these sauteed oyster mushrooms.
Some of them may be known under another name in another region in this world.
- White Oyster Mushrooms (or Pearl Oyster mushroom) - That's what I used in my pictures and video but baby oyster mushrooms.
- Pink Oyster Mushroom
- Blue Oyster Mushrooms (or Grey Black Oyster Mushroom)
- Yellow Oyster Mushroom
- King Oyster Mushroom
- Phoenix Oyster Mushroom
How to prepare them?
The oyster mushroom preparation is rather easy and won't take much of your time.
Because the fresh mushrooms are smoother and don't break that easily, you will have an easy game in your kitchen.
This is how I prep, clean, cut and cook my sauteed oyster mushrooms.
Oyster mushrooms can be full of mud, hay, and insects hiding between the fine gills.
Some people will suggest to wipe with wet paper towels or even peel 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 the gills can suck in water.
- Keep a clean dishcloth ready and place the wet mushrooms onto it. Tap dry each mushroom carefully to get rid of excess water.
To cut your oyster mushrooms, you will need to cut off the chewy part of the stems first.
Take one mushroom into your hand and feel for a rubber-like consistency, cut it there off so that you are left with the softer part.
Discard the chewy ends but make sure not to cut away too much.
Keep in mind, the fresher the mushroom the less of the stem you will have to cut off.
Then simply slice or cut the mushrooms the way you lie.
I cut them lengthwise because the mushrooms tend to turn out smaller after the cooking is done because they lose water and size.
Fresh Oyster mushrooms can be sauteed, fried or even roasted.
I will focus on the sauteed oyster mushroom in the recipe below, that way we will retain the nutritious elements of the mushrooms.
My vegan oyster mushroom recipe is prepared in one skillet.
Basically, the white wine mushrooms are cooked over medium heat over a short period of time.
The recipe is rather straightforward and you can't get wrong here!
You can usually get oyster mushrooms periodically in your local supermarket.
Some regions in this world have designated mushroom seasons, which are from August to October.
You might find fresh oyster mushrooms easier during that time of the year, however, these mushrooms are common.
A bunch might just pop up in your local grocery store, and when you see it, you buy the quality fresh mushrooms!
When buying try to avoid 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 sauteed mushrooms recipe, it won't work.
Fresh oyster mushrooms should be consumed within 4-5 days and are best stored in the fridge.
Store them in a vented plastic bag/container or in a closed paper bag
Dried OysterMushrooms (which you shouldn't use in this recipe anyway), can be stored over a longer period of time if you keep them in a dry and cool place.
Dear Reader, have you tried the sauteed oyster mushrooms?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Sauteed Oyster Mushrooms Recipe
- Separate your mushrooms from each other, if they come in one bulb. Rinse the mushrooms to get rid of pollution and tap dry.
- 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.
- Add the chopped garlic and cook for a minute or two. Stir cook if you feel it's cooking to fast or reduce the heat.
- Add the sliced mushrooms to the pan and mix everything briefly. Let the mushrooms cook, they will reduce in size and loose waters.
- Add the salt and black pepper powder and mix.
- Pour the white wine over the mushrooms and mix everything well. Let it all cook for another 2-3 minutes or until mushrooms are the desired consistency.
- Garnish with fresh Parsley and serve hot as a side dish.
- Try the recipe with another oyster variety if you like. See in the post for a variety suggestion.
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