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.
Oyster mushrooms, garlic, and green onions saute (Paleo, Gluten Free)
- 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.
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.
my first time cooking king oyster mushrooms. love the recipe, love the simplicity and so tasty. I love my spice so I added chilli oil and a sprinkle of cumin. I'll be making a lot more of this. thanks for the recipe
Liselle, you are very welcome! I am glad you gave this recipe a try and that it was a success! Thanks for taking the time time to comment! 🙂
I only cooked for maybe 4mins and there was a lot of moisture in the pan I used to coat and flavour the rice. Next time I'm going to add coconut aminos to the rice to see if it elevates overall flavour.
Sonia, I love that you added rice to this dish - that sounds so good!
Just found a bunch growing on the tree yesterday I tried one last night just to make sure it didn’t make me sick it was delicious it isn’t that hard stir fry it with some onions and garlic oil or butter I like to taste the butter better than oil but oil is better for your health but I’m going to cook them today with some fresh caught trout it’s going to be delicious
So glad you enjoyed this recipe. Thank you for 5-star review! 🙂
Delicious yet simple!
Thanks! Glad you enjoyed it!
Ms Julia just harvested our Blue Oyster cult mushrooms found your site for the Recipe IT is so GOOD
I so wanted this to be as delicious as it sounded! Purchased fresh oyster mushrooms from farm, followed exactly as described. Lowered heat to lowest possible, no moisture from mushrooms, added water, cooked longer. Fresh garlic, EVOO. Seasalt. Absolutely no taste, (unless rubber is a desired outcome. So very disappointed..
Youve got covid. Youve lost your sense of taste.
Not sure how this was tasteless. I made this and it was full of flavor. Simple and delicious. Will make this again soon!
Glad you liked it! Thank you for 5-star review - I really appreciate it! 🙂
*Gordon Ramsy has entered the chat*
Oyster mushrooms don't release much water when they cook, but need to be sauteed until golden. A little butter in a non-stick pan should provide a nice flavor. If cooking with olive oil and garlic, start with those two until they're hot and fragrant, then add the Oyster mushrooms. There's also a big difference between wild Oyster Mushrooms and cultivated, which tend to be tougher and less flavorful.
Reed, thank you for such helpful and thoughtful feedback! 🙂
Not as good as it sounds, a little rubbery with very weak taste. I will try it again and perhaps it will be better the second time around.
OMG, this is amazing! And simple! I added 1tbls of butter right at the end to sweeten it up. I also threw in about 2tbls of red onions when I added the garmic..
Love mushrooms & have tried a similar recipe with big standard white & brown mushrooms but the oysters were lush. Another thing I did was add a little coconut cream & fresh thyme & also delicious
So, I cook ALL the time, and I LOVE mushrooms, and I found Oyster Mushrooms at my local store in Costa Rica where I live.... Confession, I have NEVER made Oyster mushrooms. I am making this yummy looking recipe tonight and will let you know! I do plan on also adding some fresh seared ahi tuna cubes to go next to it, I think it will be nice.
Such a simple but tasty dish. Thank you for sharing!