Oyster Mushroom Saute
Oyster mushrooms are often referred to as tree mushrooms or abalone and are some of the most commonly cultivated edible mushrooms in the world. The Latin term, Pleurotus, literally means “side ear” and references the mushroom caps being laterally attached to trees. This oyster mushroom saute recipe includes the fragrant addition of garlic and green onions.
Oyster Mushroom Saute
Oyster mushrooms are often referred to as tree mushrooms or abalone and are some of the most commonly cultivated edible mushrooms in the world. The Latin term, Pleurotus, literally means "side ear" and references the mushroom caps being laterally attached to trees. This oyster mushroom saute recipe includes the fragrant addition of garlic and green onions.
Ingredients
- 2 TB extra virgin olive oil
- 1 lb fresh oyster mushrooms
- 4 cloves fresh garlic minced
- 4 green onions finely chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet on medium heat until hot but not smoking
- Immediately add mushrooms and garlic. Saute for 2-3 minutes, regularly stirring with a spatula. After 2-3 minutes of sauteing, reduce the heat a bit and sprinkle the mushrooms with salt, stir to mix, cover with a lid, and continue to cook the mushrooms for another 5-7 minutes. Stir occassionally until the mushrooms soften and release some juices. Having the lid on will allow the mushrooms to generate some moisture and prevent burning. Mushrooms should be cooked for a total of 7-10 minutes.
- If there is too much liquid in the pan, cook for 1-2 minutes uncovered on medium heat to let the extra moisture evaporate.
- When mushrooms are completely cooked, add half of the chopped green onions to the mushrooms. Mix and season with salt and pepper.
- When serving, top each serving with remaining chopped green onions.
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