These pan-fried oyster mushrooms are a fantastic side dish! Oyster mushrooms are one of the most delicious types of mushrooms.
They're savory and delicate - they have a mild, earthy flavor that pairs well with so many dishes.
Oyster mushrooms are grown around the world and are common in European and East Asian cooking. They can be foraged in many temperate climates (they're often found on dying hardwood trees) but you are also likely to find them in grocery stores and farmer's markets.
Why You'll Love Oyster Mushrooms
Oyster mushrooms have a mild flavor and a more delicate, meaty texture than white button mushrooms, the most common mushroom found in grocery stores.
While it can be more difficult to source oyster mushrooms, they're worth the effort! They taste great on their own and can be added to many kinds of dishes.
You can served then sautéed oyster mushrooms on their own as a side dish, add them to a grain bowl, or top some pasta with them.
Ingredients You'll Need
Oyster Mushrooms - You'll need 1 pound of oyster mushrooms. You can use pearl oyster mushrooms, king oyster mushrooms, blue oyster mushrooms, golden oyster mushrooms, or any other type of mushroom you have.
Butter - You'll need 2 tablespoons of butter. You can use 2 tablespoons of olive oil as well, but butter gives it a great flavor!
Garlic - You'll use 2 cloves of minced garlic.
Thyme - You'll use 1 teaspoon of chopped fresh thyme to season the mushrooms.
Sea Salt - You'll need ½ teaspoon of sea salt. You'll use this to season the mushrooms after you pull them off the heat.
Microgreens - To garnish the mushrooms you can use 2 to 3 tablespoons of microgreens or chopped parsley.
How to Prepare Oyster Mushrooms for Cooking
- Brush off any excess dirt from the mushrooms. Avoid soaking the mushrooms, but you can blot them with a wet paper towel to remove dirt.
- Remove the stems from the mushrooms. You can cut them off or pop them off with your hands. Discard the stems or save them for making vegetable stock. The stems are typically woody and fibrous - not good for eating.
- If the heads of the oyster mushrooms are large, cut or tear them into halves or thirds.
Oyster Mushroom FAQs
Do you have to peel oyster mushrooms?
You do not need to peel oyster mushrooms. You can simply rinse or wipe away any excess dirt before cooking the mushrooms.
Can you soak oyster mushrooms?
Don't soak oyster mushrooms to clean them. In general, when cleaning any mushroom you don't want to soak it in water - this will cause the texture of the mushroom to change. Blot away any excess dirt with a wet paper towel.
Can oyster mushrooms be eaten raw?
Yes, you can eat oyster mushrooms raw but they don't taste as good as when they're cooked. Raw oyster mushrooms have a metallic flavor - even a gentle sauté is better than eating them raw.
How to tell if an oyster mushroom is rotten?
Oyster mushrooms will be slimy and develop soft, darker spots when they are rotting.
More Mushroom Recipes to Try
Love mushrooms? Try some of our other favorite mushroom recipes.
- Stuffed Portobello Mushrooms - These delicious stuffed portobello mushrooms have a spinach leek mixture that's topped with mozzarella and panko.
- Savory Mushroom Galette - This mushroom galette with mozzarella and spinach is a delicious dinner recipe.
- Shallot & Mushroom Savory Tarte Tatin - A fantastic puff pastry tart with mushrooms, shallots, and burrata is so flavorful.
Tips for Making this Recipe
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Cooking Tips - Make sure not to overcook the mushrooms. Watch them while they're cooking, if they start to release a lot of water, pull them off the heat. When mushrooms are overcooked and begin losing their water they will become tough and rubbery.
Specialty Ingredients - If you'd like to try your hand at growing mushrooms, you can get this fun at-home oyster mushroom grow kit.
Recommended Tools - You'll need a large pan for sautéing the mushrooms. I used this green pan.
Storing Tips - This recipe unfortunately does not keep very well in the refrigerator. After mushrooms are cooked, they are best served immediately.
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- 1 pound oyster mushrooms
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- ½ teaspoon sea salt
- 2 to 3 tablespoons microgreens or chopped parsley
- Wipe any excess dirt off the mushrooms. Cut the stems off the mushrooms (discard them or save them for stock). Cut the mushrooms into bite-size pieces.
- Heat the butter in a large skillet over medium-high heat. Once the butter has melted, add the garlic and thyme and sauté for 1 minute.
- Add the mushrooms and spread them out in a single layer. Sauté them for 2 minutes and then flip each mushroom over and sauté for an additional minute or until golden brown.
- Transfer them to a serving plate and top with sea salt and microgreens or herbs. Serve immediately.
Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 332mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 4g