I’ve discovered oyster mushrooms several years ago and have been regularly cooking with them since then. Their flavor and texture are amazing. They are versatile and filling: I could eat 2 servings of this recipe for dinner and not go hungry. Sauteed oyster mushrooms are also a great side dish for grilled steak, or they can be mixed with pasta or rice, or cooked as part of rice risotto.
I love this recipe because it uses fresh, good-for-you ingredients, such as vegetables, and garlic (which has antioxidant, anti-cancer, anti-microbial properties). Here is a great article on the benefits of garlic. These sauteed oyster mushrooms are vegetarian, vegan, gluten-free, paleo-friendly.
Oyster mushrooms, garlic, and green onions saute (Paleo, Gluten Free)
Total Time: 30 minutes
Yield: 4 servings
2 tablespoons olive oil
1 pound oyster mushrooms
4 garlic cloves, minced
4 green onions, finely chopped
salt and pepper
Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.
If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate.
When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.
When serving, top each serving with the remaining chopped green onions.