Sauteed oyster mushrooms are a versatile and delicious addition to any meal. This quick and easy recipe uses fresh oyster mushrooms, aromatic herbs, and a touch of balsamic vinegar or red wine for a rich, savory flavor. Serve it as a side dish with vegetables, rice, or meat, and enjoy the perfect complement to your main course.
Ingredients
- 2 medium onions, finely chopped
- A small handful of cilantro, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- A pinch of salt
- 800g (1.75 lbs) fresh oyster mushrooms
- A small amount of thyme
- 2 garlic cloves, grated
- 2 tablespoons balsamic vinegar or red wine
Instructions
1-Prepare the base:
- Heat a pan over medium heat and melt the butter with the olive oil.
- Add the chopped onions and sauté until softened and translucent.
- Sprinkle with a pinch of salt to enhance the flavor.
2-Cook the mushrooms:
- Add the fresh oyster mushrooms to the pan and sprinkle with thyme.
- Grate the garlic cloves directly into the mixture and sauté until the mushrooms are golden brown and slightly caramelized.
3-Add the finishing touch:
- Deglaze the pan with balsamic vinegar or red wine, stirring to coat the mushrooms evenly.
- Allow the liquid to evaporate slightly, enhancing the flavor and creating a light glaze.
4-Garnish and serve:
- Stir in the chopped cilantro for a fresh, aromatic finish.
- Serve hot sautéed oyster mushrooms, paired with vegetables, rice, or meat.
Watch the Recipe Video:
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Nutritional Information per 100g
- Protein: 3 grams
- Fat: 8 grams
- Carbohydrates: 5 grams
- Calories: 100 kcal
Pro Tips
- Marinate the oyster mushrooms in olive oil and herbs for 15 minutes before cooking for a deeper flavor.
- Avoid overcrowding the pan to ensure the mushrooms cook evenly and develop a golden crust.
- Substitute balsamic vinegar with red wine for a richer, more robust flavor.
Frequently Asked Questions:
Q: Can I use other types of mushrooms for this recipe?
A: Absolutely! While oyster mushrooms work best, you can substitute them with button mushrooms, cremini, or shiitake.
Q: Is there a non-dairy option for this recipe?
A: Yes, you can replace the butter with olive oil or a plant-based butter alternative for a dairy-free version.
Q: How can I make this dish spicier?
A: Add a pinch of chili flakes or finely chopped fresh chili to the onions while sautéing for an extra kick of heat.