The sautéed 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 greatly appreciated in the kitchen for their delicate yet intense flavor: a gourmet and very versatile variety, which 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 sautéed with garlic and parsley, to fully enhance their flavor. Ideal for any occasion, the sautéed king oyster mushrooms will captivate you with their goodness and 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: Autumn, 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 Sautéed King Oyster Mushrooms
- 2.2 lbs king oyster mushrooms
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Brush soft-bristled
- 1 Pan non-stick, 12 or 13 inches in diameter
How to Prepare Sautéed King Oyster Mushrooms
To prepare the sautéed king oysters, start by cleaning the mushrooms. Like all mushrooms, king oysters should not be washed under running water, as they may get ruined. After removing the base of the stem, where most of the soil is concentrated, brush them carefully with a soft-bristled brush. Alternatively, you can gently wipe 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 clove of garlic and cut it in half. Place it in a large non-stick pan, add the oil and heat it well (3).
After briefly browning the garlic, add the mushrooms (4) and sauté them over high heat for about a minute. When they start to soften, lower the heat to medium, lightly salt them, and add a grind of pepper and half of the chopped parsley (5). Continue cooking the king oyster mushrooms in the pan over low heat without a lid for about ten minutes, stirring them often, until they are soft (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 dishes. In larger quantities, they can also make a great vegetarian main dish.
Storage
If there are 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 a hot chili pepper to the initial sauté. The sautéed king oyster mushrooms prepared in this way can also be a great pasta sauce: in that case, cut them into smaller pieces and use them to dress egg tagliatelle.
