Sautéed oyster mushrooms, the Tasty and Very Quick Side Dish. They are the perfect solution when you’re looking for a fancy side dish but have little time.
There’s something magical about cooking oyster mushrooms, commonly known as ‘king trumpets’.
Although they are less noble than porcini, their meaty texture and ability to absorb flavors make them the real stars of autumn and winter cooking.
I still remember when the kitchen filled with that intense aroma of garlic and parsley, announcing a simple yet flavorful dinner.
Preparing sautéed oyster mushrooms is not just a matter of nutrition, but an homage to old-fashioned cooking, where with a few humble ingredients you could serve a dish worthy of a restaurant.
In this recipe, I’ll reveal the secret to preventing them from becoming rubbery and instead achieving that golden crust that makes them irresistible.”
My mom always made them this way, simple and tasty, and there was never a lack of the classic slice of meat on the plate. It was the perfect pairing: the meat’s juices mingling with the garlic and parsley seasoning of the mushrooms, creating a blend of flavors that was impossible to resist.
Those oyster mushrooms, so meaty and substantial, were not just a side dish, but the ideal complement that made even the simplest slice special.
Even today, every time I put the pan on the stove, I can’t help but think of that complete and genuine dish that filled the kitchen with its aroma.”
To follow my mom’s tradition, serve these mushrooms next to a quickly seared veal slice or a grilled pork loin.
The secret is to use the same cooking base from the mushrooms to flavor the meat in the final moments!
These quantities are perfect for a generous side dish. If you want to do as my mom did, just add a grilled slice of meat and lunch is served.
If you’re short on time and want nearly ‘roasted’ mushrooms, try the air fryer!
Season them first in a bowl with oil and herbs, then cook them at 375°F for 10 minutes. They’ll be crispy on the edges and tender at the heart, a true spectacle!”
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 132.95 (Kcal)
- Carbohydrates 4.97 (g) of which sugars 2.03 (g)
- Proteins 3.42 (g)
- Fat 12.08 (g) of which saturated 1.74 (g)of which unsaturated 0.20 (g)
- Fibers 1.49 (g)
- Sodium 491.43 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Sautéed Oyster Mushrooms
- 1.76 lbs oyster mushrooms
- 2 cloves garlic
- 1 bunch parsley (fresh)
- 5 tbsps extra virgin olive oil
- to taste fine salt
- pepper
- Half glass dry white wine
Tools
- Pan
Steps
Sautéed Oyster Mushrooms
Clean the mushrooms with a damp cloth to remove dirt (without washing them under water).
Cut off the tougher stems and slice the larger mushrooms into strips following the fibers.
In a very large pan, heat the oil with the garlic cloves (whole or minced) and chili if using.
Add the mushrooms and sauté over high heat for about 5-7 minutes without covering.
This step is crucial to make them golden and not boiled.
When the mushrooms have colored, pour in the white wine.
Let the alcohol completely evaporate over high heat until you no longer smell the sharp smell but only the aroma of the wine.
Lower the heat slightly, season with salt and pepper, and continue cooking for another 5 minutes. Turn off the heat and add plenty of chopped fresh parsley.
Enjoy your meal.
Tips
Here’s a small tip:
When buying, choose oyster mushrooms with tight caps and edges that aren’t too dry or curled.
The flesh should be firm and white; if you see dark spots or if the mushroom seems too ‘soft’, it means it’s not fresh.
If there are too many mushrooms and they’re stacked, instead of browning, they will start to boil in their water. If you don’t have a giant pan, it’s better to cook them in two batches: the result will be much crunchier and tastier.
A tip to make them “Extra-Light
If you want to further reduce the fats, you can use a high-quality non-stick pan. Start cooking with just two tablespoons of oil and garlic; when the mushrooms start to brown, add a splash of water or some vegetable broth to complete cooking without sticking.
Notes and Curiosities
Crispy Version: At the end of cooking, add a tablespoon of breadcrumbs and toast for a minute. They’ll become delicious!
Creamy Version: Add a tablespoon of spreadable cheese or vegetable cream in the last two minutes of cooking to create a creamy coating for the mushrooms.
Don’t be alarmed if you see a mountain of mushrooms in the pan at the start! Oyster mushrooms lose a lot of water during cooking, and their weight nearly halves. 800 grams of raw mushrooms will turn into about 400-450 grams of cooked product, the perfect portion for a balanced side dish.”
Storage
If there’s any leftover, oyster mushrooms store very well in an airtight container in the refrigerator for 2 days. You can quickly reheat them in a pan or use them to top pasta or bruschetta the next day.
Freezing cooked (Recommended): It’s the best method. Once you’ve prepared your recipe in the pan, let them cool completely, and put them in an airtight container or freezer bags. They keep for about 3 months. When you want to eat them, you just need to reheat them directly in the pan still frozen: they’ll return perfect!
Freezing raw: It’s possible, but mushrooms are mostly water. If you freeze them raw, when you thaw them, they’ll be a bit more “soft”. If you decide to do this:
Clean them well (without water!).
Slice them into strips.
Place them in bags spread out well so they don’t become a solid block.
The trick: Don’t thaw them before cooking! Place them directly into the hot pan with oil.
For more recipes and tips
If you liked this recipe, click on many stars thanks a lot.
I’ll be waiting for you in my group : https://www.facebook.com/groups/488624465780860
or on my page : https://www.facebook.com/gustoamoreefantasie
Return to Home page
FAQ (Questions and Answers)
Can I use it to toss pasta?
Here’s how to make it perfect:
Choose the format: I recommend a short pasta that holds the sauce well, like fusilli, penne, or mezze maniche. If you prefer long pasta, egg tagliatelle with oyster mushrooms are out of this world.
Create the cream: While you cook the pasta, keep aside a ladle of cooking water. Toss the pasta in the pan with the mushrooms, add the water and, if you want to go over the top, a sprinkle of Parmesan or a tablespoon of pecorino.
The extra touch: For a richer flavor, you can add a few cubes of crispy bacon or sun-dried tomatoes cut into strips.
Zero waste: If leftover mushrooms from dinner, the next day’s lunch is already ready.How can I cook them in the air fryer
Clean the mushrooms and cut them into strips (not too thin as the air dries them a lot).
Seasoning (Crucial): Don’t put them “naked” in the air fryer. In a bowl, mix the mushrooms with oil, minced garlic, salt, pepper, and parsley. Make sure each mushroom is slightly oily: the oil helps to keep them from drying out.
Cooking:
Temperature: 356°F – 374°F.
Time: 10-12 minutes.
Trick: Halfway through cooking (after 5-6 minutes), shake the basket well.
The Wine: In the air fryer, you can’t “deglaze” like in a pan. My advice is to add a teaspoon of white wine directly into the bowl where you season them before baking.
