This pan fried oyster mushroom recipe is so quick and easy to make and has the best flavour. Made with just a few pantry staple ingredients including oil, garlic and herbs, this healthy side dish makes the perfect pairing to any meal.
What are oyster mushrooms?
Oyster mushrooms, also known as Pleurotus ostreatus, are a common edible mushroom. It was first grown in Germany for subsistence during World War I, and is now grown commercially around the world for food. They have a bittersweet aroma from benzaldehyde and a mild taste and smell that is reminiscent of anise.
Why you will love this recipe:
- These fried oyster mushrooms are quick and easy, and are ready in under 15 minutes.
- This oyster mushroom recipe is made with just a few simple ingredients, yet still tastes amazing.
- These mushrooms can be served in a variety of ways. They make a great side dish and are also great to add to pasta dishes or risotto dishes.
- These oyster mushrooms are made with no breading, no cornstarch, no Panko, no eggs, no butter and no batter.
- They are are so good with fried chicken!
- This recipe is so much healthier than deep fried oyster mushrooms and so much faster to make than oven baked oyster mushrooms.
- Besides being vegan, this healthy recipe is also dairy free, gluten free, paleo, keto, low carb and Whole30 compliant.
Taste and texture:
Oyster mushrooms have a soft, tender texture and take on the flavours of the ingredient you cook them in. This version has a nice savoury taste from the garlic and herbs. They aren't spicy and are more mild in taste.
Key ingredients and substitutions:
Oyster mushrooms - fresh oyster mushrooms are used to make this delicious veggie based dish. They have a mild flavour, are nutrient rich, and low in carbohydrates.
Garlic and herbs - to enhance the flavour profile of the dish. Thyme and rosemary always make a lovely combination.
How to make:
First, wash and dry the mushrooms and cut them into pieces.
Next, place the oil in a pan on medium heat. Allow the oil to melt and then add the mushrooms, garlic and spices.
Then cook for everything for approximately 8 minutes, stirring frequently, until the mushrooms are tender.
Tips and variations:
- Don't have oyster mushrooms? You could also use king oyster mushrooms, shiitake mushrooms or portobello mushrooms to make this recipe.
- Switch up the herbs. Sage or chives will also pair beautifully with these pan fried oyster mushrooms.
- If you like a little heat, add a pinch (or more) of crushed red pepper flakes or your favorite spice.
- Don't cut your oyster mushrooms too thin. In order to achieve that nice tender texture, you will need decent sized pieces. You can even tear the mushrooms with your hands!
- Cook time will depend on the size of your mushrooms.
How to store:
Store any leftover cooked mushrooms in an air tight container in the fridge for up to 5 days.
One serving of this dish has approximately 152 calories, 6 grams of total carbohydrates, 2 grams of fiber, 4 grams of net carbs, 3 grams of protein and 14 grans of fat. This recipe is naturally gluten free, dairy free, paleo, keto, low carb and Whole30 compliant.
Frequently asked questions:
If you over-crowd your pan, the moisture from the mushrooms will not evaporate, but rather steam the mushrooms. Make sure to give your oyster mushrooms enough room to breathe in the pan.
Oyster mushrooms cook rather quickly. They only need to be sautéed for about 8 minutes.
Given the fact that mushrooms are super absorbent, they tend to absorb oil rather quickly. Don't be afraid to add a bit more oil if your pan is looking dry, otherwise they may burn.
Cooking oyster mushrooms on low heat will cause them to simmer in their liquid and get soggy. You want to cook oyster mushrooms at a medium heat to help get rid of any excess liquid and help them achieve that perfect tenderness and nice golden colour.
Other recipes you will love:
- Vegan Cream of Mushroom Soup
- Chicken and Leek Risotto
- Easy Steak Marinade
- Honey Glazed Carrots and Parsnips
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Pan Fried Oyster Mushrooms
- Wash and dry the mushrooms and cut them into pieces.
- Place the oil in a pan on medium heat. Allow the oil to melt and then add the mushrooms, garlic and spices.
- Cook for ~8 minutes, stirring frequently, until the mushrooms are tender.
- Feel free to change the herbs on these mushrooms to give them a different flavour.
- Use whatever cooking oil you like to make this dish.
- Store these mushrooms in the fridge in an air tight container for up to 5 days.