Oyster mushrooms, garlic, and green onions saute – Paleo, Gluten Free recipe.
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.
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.
These sautéed mushrooms with garlic and green onions are a great side dish to all kinds of grilled meats. Paleo, Gluten Free recipe.
- 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.
Thank you Julia for the recipe… this is wonderfully doable. Here in India, I made it with mustard oil and it came out very nice.
This is the best time of the year to collect oyster mushrooms.
I would like to try your recipe. However, you didn’t mention if your mushroom were in dry state or fresh picked?
Thank you, Julia! This recipe is easy and delicious. I received the oyster mushrooms in my CSA box and was not familiar with cooking or eating them. Went online and stumbled on your recipe and may have a possible weekly addiction to oyster mushrooms, garlic, onion, salt and pepper. I’m enjoying it with a Bordeaux.
Lynda, thank you for such a wonderful comment! Glad you tried this recipe and liked it! What a great way to enjoy this – with a glass of Bordeaux!
I made this with our first batch of homegrown mushrooms from a small kit we purchased. We wanted to see if we like oyster mushrooms before we try growing them on a larger scale. I can’t say how extremely delicious these were! The best, most flavorful mushrooms I have ever had. Ever. It was also super fast to make, healthy, and lenten! We will be doubling our large scale mushroom farming plans! Thank you!!
I am so glad you enjoyed this recipe! Thank you for stopping by and leaving such a kind comment!
Excellent!!! I served it over rice pilaf and it was amazing. I added some rosemary with the onions.
Glad you liked it! Serving the mushrooms with rice pilaf sounds delicious!
We found the recipe to have little flavor, except for a woody taste. We will rewarm it tomorrow evening for a side but will add more onion and some grated cheese.
Great idea to add some cheese for more flavor!