The pan-cooked king oyster mushrooms are a quick side dish that smells like autumn, perfect for accompanying roasts, scallops, and in general, meat-based mains. King oyster mushrooms (Pleurotus eryngii) are distinguished by their white, robust stem and light brown cap; they have a firm and meaty texture that remains even after cooking and are much appreciated in the kitchen for their delicate yet intense flavor: a delicious and very versatile variety that can also be used to prepare excellent risottos or soups. Today I suggest perhaps the simplest and quickest way to cook king oyster mushrooms, that is, quickly pan-sautéed with garlic and parsley to enhance their flavor to the fullest. Ideal for any occasion, the pan-cooked king oyster mushrooms will win you over with their goodness and their extraordinary versatility in the kitchen.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 146.41 (Kcal)
- Carbohydrates 8.42 (g) of which sugars 4.97 (g)
- Proteins 7.79 (g)
- Fat 11.39 (g) of which saturated 1.63 (g)of which unsaturated 0.41 (g)
- Fibers 2.58 (g)
- Sodium 109.80 (mg)
Indicative values for a portion of 178 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 for Pan-Cooked King Oyster Mushrooms
- 2.2 lbs king oyster mushrooms
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Brush soft-bristle
- 1 Skillet non-stick 12 or 13 inch diameter
How to Prepare Pan-Sautéed King Oyster Mushrooms
To prepare the king oyster mushrooms, start by cleaning the mushrooms. Like all mushrooms, king oyster mushrooms should not be washed under running water, or they may get damaged. After removing the bottom part of the stem where the soil accumulates, brush them carefully with a soft-bristle brush. Alternatively, you can gently rub them with a slightly damp paper towel (1).
After cleaning them, slice them not too thinly (2). Wash the parsley and chop it finely. Peel a garlic clove and cut it in half. Place it in a large non-stick skillet, add the oil, and heat well (3).
After briefly browning the garlic, add the mushrooms (4) and sauté over high heat for about a minute. When they start to soften, lower the heat to medium, lightly salt them, and add a grinding of pepper and half of the chopped parsley (5). Continue cooking the king oyster mushrooms in the pan over low heat and without a lid for about ten minutes, stirring often until they are tender (6). Turn off the heat, remove the garlic, and finish with the remaining chopped parsley.
Serve the king oyster mushrooms immediately as a side dish for meat-based dishes. In larger quantities, they can also make an excellent vegetarian main dish.
Storage
If there are any leftovers, you can store the mushrooms in the refrigerator, in a glass container, for a couple of days.
Tips and Variations
If you like, you can add some spicy chili pepper to the initial sauté. The pan-cooked king oyster mushrooms prepared this way can also be an excellent pasta sauce: in this case, cut them into smaller pieces and use them to dress egg tagliatelle.
