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    Oyster mushrooms, garlic, and green onions saute (Paleo, Gluten Free)

    By Julia | Updated: Mar 08, 2018 | Published: Aug 30, 2014 | 106 Comments

    16.8K shares
    • Facebook3.2K
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    Oyster mushrooms, garlic, and green onions saute - Paleo, Gluten Free recipe.

    oyster mushroom recipes, how to cook oyster mushrooms

     

    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. Oyster mushrooms sauteed with garlic and green onions 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.

    sauteed oyster mushrooms, mushroom saute, wild mushroom recipe

    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.

    paleo recipes, gluten free recipes, mushroom recipes

    4.81 from 102 votes

    Oyster mushrooms, garlic, and green onions saute (Paleo, Gluten Free)

    These sautéed mushrooms with garlic and green onions are a great side dish to all kinds of grilled meats.  Paleo, Gluten Free recipe. 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories per serving 107 kcal
    Author: Julia

    Ingredients

    • 2 tablespoons olive oil
    • 1 pound oyster mushrooms
    • 4 garlic cloves minced
    • 4 green onions finely chopped
    • salt and pepper
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    Instructions 

    • 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.

    Nutrition

    Nutrition Information
    Oyster mushrooms, garlic, and green onions saute (Paleo, Gluten Free)
    Amount per Serving
    Calories
    107
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Sodium
     
    22
    mg
    1
    %
    Potassium
     
    521
    mg
    15
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    175
    IU
    4
    %
    Vitamin C
     
    3.2
    mg
    4
    %
    Calcium
     
    17
    mg
    2
    %
    Iron
     
    1.7
    mg
    9
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    « Asian Pasta with Broccoli and Mushrooms
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Diane T

      July 09, 2023 at 10:32 pm

      Love the garlic mushrooms & green onion, just thought it could use a it more flavor.

      Reply
    2. Rosalia Q. Figueroa

      October 21, 2022 at 9:31 am

      I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
       

      Reply
      • Julia

        October 28, 2022 at 6:58 pm

        Rosalia, you can post your question here, or email me (my email address is provided on my about page here: https://juliasalbum.com/about/). When you email me, please leave a short comment on any page/recipe on my website to tell me to check my email for an email from you as my email gets cluttered and I might simply not see your email.

        Reply
    3. Janice Martin

      June 28, 2022 at 4:39 pm

      Excellent and quick. My only deviation was to add a big handful of beautiful just picked sweet potato leaves, growing in close proximity to my Italian Oyster bed. Great lunch, thanks for recipe! Janice

      Reply
      • Julia

        August 22, 2022 at 7:38 pm

        Janice, I am glad you enjoyed this recipe!

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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