Sautéed Oyster Mushrooms
These easy sautéed oyster mushrooms are cooked in butter and tossed with garlic and fresh herbs for a quick and delicious side dish. This recipe is adapted from Julia Child's champignons sautés au beurre.
Servings: 2 people
Calories: 325kcal
Ingredients
- 1 quart oyster mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons diced chives or green onions Or substitute a thinly sliced shallot
- 2 garlic cloves, finely diced
- ⅛ teaspoon sea salt, or more to taste
Instructions
- Prepare mushrooms by tearing into small pieces. (Alternatively, slice them.) If your mushrooms have a tough stem, discard and compost the stem.
- Heat a large pan over medium heat. Add the butter and oil. The butter will begin to foam as it melts. When it stops foaming, add the mushrooms in a single layer. Don't crowd the mushrooms or they will steam instead of browning. If you have too many mushrooms to fit in a single layer, work in batches.
- Toss the mushrooms frequently to make sure they cook evenly. When the mushrooms are lightly toasted, add the chives (or green onions) and garlic. Toss and cook for about another minute, until the garlic is fragrant.Salt to taste and serve immediately.
Nutrition
Calories: 325kcal | Carbohydrates: 30g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 333mg | Potassium: 1987mg | Fiber: 11g | Sugar: 5g | Vitamin A: 713IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 6mg
