Sauteed oyster mushrooms
Sautéed oyster mushrooms offer a quick and tasty side dish, featuring earthy flavours enriched by a splash of vinegar. This simple method yields tender, perfectly browned mushrooms in under 15 minutes.
Cook time 60 min
Prep time 15 min
Ingredients:
2 tsp vinegar3 cups mushrooms
1 tbsp vegetable oil
{'text': 'Sautéed oyster mushrooms are a delicious and simple way to enjoy the rich, earthy flavors of this versatile ingredient. Perfect as a side dish or a topping for various meals, this recipe requires minimal ingredients and is quick to prepare.'}
Instructions:
- Clean the oyster mushrooms by wiping them gently with a damp cloth. If necessary, quickly rinse under cold water but do not soak them. Pat them dry with a paper towel.
- Cut the mushrooms into large, uniform pieces to ensure they cook evenly. If they are small, you can leave them whole.
- Place a large skillet or frying pan over medium-high heat. Allow the pan to heat up for about a minute.
- Add the 1 tablespoon of vegetable oil (14g) to the hot pan. Swirl the pan or use a spatula to evenly distribute the oil.
- Add the oyster mushrooms to the pan in a single layer. Resist the urge to overcrowd the pan; if necessary, cook the mushrooms in batches.
- Allow the mushrooms to cook undisturbed for about 2-3 minutes until they start to brown on one side.
- After the initial 2-3 minutes, stir the mushrooms to flip them and cook for another 2-3 minutes or until they are evenly browned and tender.
- Drizzle the 2 teaspoons of vinegar (10g) over the mushrooms.
- Continue to sauté for another minute, stirring occasionally, until the vinegar is well-distributed and the mushrooms have absorbed its flavor.
- Remove the pan from heat.
- Season the sautéed oyster mushrooms with salt and pepper to taste.
- Transfer the mushrooms to a serving dish and enjoy immediately.
{'text': 'With just a few basic ingredients and straightforward steps, sautéed oyster mushrooms can be a delightful addition to your culinary repertoire. Enjoy them as a standalone dish or use them to enhance the flavors of your favorite meals.'}
Sauteed oyster mushrooms FAQ:
Sautéing oyster mushrooms takes about 6-7 minutes total. After adding them to the hot pan, cook for 2-3 minutes on one side, stir, and then cook for an additional 2-3 minutes until they are browned and tender.
To store leftover sautéed oyster mushrooms, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Reheat them in a skillet over medium heat before serving.
Yes, you can use different types of vinegar such as apple cider vinegar or balsamic vinegar to add different flavor profiles, but consider the taste preferences and overall dish context.
Sautéed oyster mushrooms should be tender and browned evenly, with a slightly caramelized appearance. They should be cooked through but not mushy.
To avoid soggy mushrooms, ensure not to overcrowd the pan, as this traps moisture. Also, cook them in batches if necessary and use high heat during cooking.
Tips:
- Choose fresh oyster mushrooms that are firm and white or slightly gray in color. Avoid any mushrooms that are slimy or have dark spots.
- For extra flavor, consider adding minced garlic or chopped herbs like thyme or parsley to the sauté.
- Make sure not to overcrowd the pan, as this can cause the mushrooms to steam rather than sauté, resulting in a less desirable texture.
- If you prefer a bit of a kick, try adding a pinch of red pepper flakes or a dash of your favorite hot sauce.
Nutrition per serving
8 ServingsCalories 10kcal
Protein 0.93g
Carbohydrates 1.33g
Fiber 0.32g
Sugar 0.64g
Fat 1.87g
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