We really enjoyed this side dish! Having never cooked oyster mushrooms before (don’t judge), we came home from the store with a few ounces of the glorious fungus and a look of wonder in our eyes. When we started to work with them, they seemed fleshy like a Golden Chanterelle, so we decided to keep it simple and sautee them in butter. We figured the texture would work out well, and this way, we’d get to experience the full taste of this particular mushroom, and it worked!
We served our mushrooms atop our Pan Roasted Cornish Hen Halves and served that over Rösti and paired everything with a simple field greens side salad. These mushrooms would also go well as a side on their own or served with other meats like Chanterelle Pork or Mushroom Topped NY Strip Steak.
Time: 10 Minutes
- Oyster Mushrooms
- A pinch of Salt
- Slice the woody end off your mushrooms, and then separate the stalks from one another. Slice any large mushrooms in half longways as necessary so that all of your mushroom pieces are of roughly comparable size to one another.
- Rinse your mushrooms to ensure any grime or insects are washed off.
- Melt a few tablespoons of butter in a pan.
- When your butter’s melted, add your mushroom and salt. Sautee for about 5 minutes until your mushrooms soften and begin to brown.
- Plate, devour, and enjoy!