Sautéed king oyster mushrooms in a pan, a quick recipe for a delicious side dish, great to accompany tasty meat main dishes or to serve as an appetizer, perhaps on bruschetta with some cheese spread. I tried king oyster mushrooms a few years ago and was amazed by their meatiness. So, as soon as I had the chance, I grew them at home on the terrace with a small bale I bought, waiting for the first mushrooms, and those I cooked today are the result of my first harvest, a good 13 oz of king oyster mushrooms that I decided to enjoy in the most classic way possible, sautéed in a pan with good olive oil, garlic, and hot chili pepper. Let’s see how to make them, so you can try them too, and if you come across king oyster mushrooms, even for cultivation, don’t miss them, they’re fabulous, says someone who is crazy about porcini mushrooms and goes hunting for them in the woods when it’s the season.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for Sautéed King Oyster Mushrooms in a Pan
- 14 oz king oyster mushrooms
- 1 clove garlic
- 1 hot chili pepper
- to taste olive oil
- to taste salt
- 0.2 cup white wine
- to taste chopped parsley
- 1 sprig rosemary
Tools for Preparing Sautéed King Oyster Mushrooms
- Pan
- Knife
- 1 Cutting board
- 1 Cooking spatula
Preparation of Sautéed King Oyster Mushrooms in a Pan
First, let’s clean the king oyster mushrooms, here’s the bale to grow them at home, cut off the dirty, earth-covered base, and the tougher part. Then, if the mushrooms are very dirty, rinse them under water by holding them by the stem and scrubbing lightly. Don’t worry about wetting them, they don’t absorb water.
Cut the mushrooms to your taste, then proceed to sauté them in a pan. Put the pan on the stove, add some olive oil with a clove of garlic sliced, as well as the chili pepper. You can also add a sprig of rosemary. Immediately add the king oyster mushrooms, a pinch of salt and cook over high heat for the first few minutes, then lower the heat slightly and let them brown with the lid on.
When the mushrooms are golden, add a bit of white wine and let it evaporate without the lid.
Once the wine has evaporated, turn off the heat, add parsley and serve your mushrooms.
Prepared this way, they’re excellent for topping a good plate of pasta, or for making a good risotto, and also for meat scaloppini. They are also great as an appetizer, even cold, or as a side dish to grilled or roasted meat, perhaps with a good roast pork.
