Sautéed lemon oyster mushrooms are a light and tasty side dish.
For this recipe, I recommend buying small oyster mushrooms [Pleurotus Ostreatus] to cook whole.
Cooked in a pan without oil, with a delicious lemon sauce perfect for dipping bread!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz small oyster mushrooms
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste lemon juice
- to taste parsley (chopped)
- 1 drizzle extra virgin olive oil (raw)
Preparation
For this recipe, I recommend buying small oyster mushrooms to cook whole.
Oyster mushrooms grow on trees or are cultivated in bags, so they don’t have soil residues and don’t need cleaning.
Otherwise, rinse the mushrooms under water and dry them with a paper towel.
Heat a large pan.
Place the mushrooms in the pan and sear over high heat.
Season with a pinch of salt and a pinch of pepper.
Drizzle with lemon juice.
Add plenty of parsley.
Flip the mushrooms and cook on low heat for about 10 minutes.
Plate the mushrooms.
Drizzle with a bit of raw olive oil.
Your lemon oyster mushrooms are ready.
Enjoy your meal!
Notes
Notes
Hyperglycemia, prediabetes and diabetes.
Here you’ll find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your dietary plan.
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