The oyster mushroom gets its determine from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps additional distinct; it unfurls something like one of those old-time paper woman’s lovers.
The oyster mushroom has been cultivated in Asia for centuries. This present day it is rather popular in Japanese and Chinese language language cooking; it is most often stuffed or stir-fried.
The flavor of the oyster mushroom is somewhere between anise and oyster. The flavor mellows with cooking. More youthful oyster mushrooms, say 1½ inches in diameter or a lot much less, are regarded as the best eating.
Oyster Mushroom Sautéed in Garlic
Here is a delicious preparation for sautéed oyster mushrooms that takes less than 5 minutes at the side of preparation time. You can to find this a mild alternatively flavorful meal or aspect dish. If you can’t to find oyster mushrooms, make a choice each and every different medium cap mushroom.
Components
- 2 cups oyster mushrooms
- 3 tablespoons butter
- 4 teaspoons chopped shallots
- 1 teaspoon finely sliced garlic
- five or six sliced black olives
- 4 teaspoons chopped parsley or parsley garnish
- Salt and pepper to taste
- 2 tablespoons white wine
Instructions
- Remove mushroom stems and slice the caps coarsley.
- In a skillet, melt butter. Sauté oyster mushrooms for 2 minutes.
- Add shallots, olives, garlic, and parsley, then season with salt and pepper. Get ready dinner 1 minute longer stirring. Add white wine, heat for 30 seconds and serve.
Courses Side Dish
