Oyster Mushroom Recipe
Oyster mushrooms, named for their resemblance to an oyster shell, were first cultivated in Germany as a subsistence crop during World War I. They’ve since become popular worldwide due to their delicate flavor and quick cooking time.
Equipment
- Cutting board and knife
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring spoons
Ingredients
- 300 grams of fresh oyster mushrooms
- 2 tablespoons olive oil (or butter for a richer flavor)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (optional for extra umami flavor)
- Salt and black pepper, to taste
- Fresh herbs like parsley or thyme, chopped (for garnish)
- A squeeze of fresh lemon juice (optional, for brightness)
Instructions
- Begin by cleaning the mushrooms with a damp cloth to remove any dirt. Avoid soaking them in water, as they can become soggy.
- Trim the hard stems at the base and cut larger mushrooms into bite-sized pieces. Smaller mushrooms can be kept whole.
- Place a large skillet or frying pan over medium-high heat and add the olive oil.
- Allow the oil to warm for about 1-2 minutes until it’s shimmering but not smoking.
- Sauté the GarlicAdd the minced garlic to the pan and sauté for about 30 seconds, stirring continuously to prevent burning.
- The garlic should become fragrant and golden brown but not crispy.
- Add the oyster mushrooms to the pan in a single layer. Avoid overcrowding, as this can cause the mushrooms to steam instead of sauté.
- Cook the mushrooms for 4-5 minutes on one side, letting them caramelize and develop a golden-brown crust.
- After the first side is golden, flip the mushrooms and cook for an additional 3-4 minutes until they’re tender and have released their juices.
- Once the mushrooms are cooked, add a splash of soy sauce (optional) for an extra depth of flavor, and season with salt and pepper to taste.
- Remove the pan from heat and sprinkle fresh herbs over the mushrooms.
- For an added brightness, squeeze a bit of fresh lemon juice on top just before serving.