Crispy Seared Oyster Mushrooms Recipe
With so many types of mushrooms out there, it can be mind-boggling to know which ones to use. Recipe developer and wellness coach Miriam Hahn brings us this recipe for crispy seared oyster mushrooms. Hahn says she loves using oyster mushrooms because they are savory, and more hearty than standard cremini mushrooms. She goes on to say: "I want to point out that there is another type of mushroom with a similar name, king oyster, that has a very large, thick stem, and it is not what I am using in this recipe."
Hahn explains that, "Mushrooms start out very neutral in taste, and take on the flavor of what they are cooked in. They offer lots of health benefits, and have been used in many cultures for years as a healing food. When buying oyster mushrooms, you want to make sure they are fresh," Hahn says. "I prefer to buy them in a bin where I can select them individually, versus in a pre-packaged box. That way you can make sure they are dry and firm."
Gather the ingredients for the crispy seared oyster mushrooms
To make this recipe, you will need to start with oyster mushrooms, 1 shallot, garlic, avocado oil, butter, salt, pepper, and chives. "The delicate flavor of shallots is wonderful here but red onion, diced very small, is an acceptable substitution", Hahn tells us. Her preferred oil in this recipe is avocado oil because it has a high smoke point, meaning it won't break down while cooking at a high heat.
Preparer and cook the mushrooms
Mushrooms are one of the few vegetables that don't benefit from being washed in water. You can simply wipe them off with a damp paper towel or a clean dish towel. Hahn says "Oyster mushrooms grow on tree bark, so aren't nearly as dirty as the type grown in soil." Once the mushrooms are clean, break them apart from their cluster into individual sections.
Heat the oil in a cast iron skillet over high heat. Once the pan is piping hot, drop in the oyster mushrooms. Then, take a slightly smaller frying pan, and place it on top of the mushrooms. Press down to firmly sear the mushrooms, and cook for 8 minutes.
Cook the other ingredients
While the mushrooms are cooking, dice the shallot and garlic. After 8 minutes, remove the top frying pan, and add the shallots, garlic, butter, salt, and pepper. Stir to combine, and place the smaller frying pan back on top, pressing down again to apply pressure to the mushrooms. Reduce the heat to medium-high, and cook for 5 minutes.
Garnish and serve the oyster mushrooms
After 5 minutes, the mushrooms should be crispy, and ready to serve. Top with fresh diced chives for a little pop of color. Hahn says she likes to serve these as a veggie side alongside a green salad, or on top of a stir fry with tofu and other vegetables. We think these mushrooms would be great paired with something off the grill, or with mashed potatoes. Store leftovers in a sealed container in the fridge for up to 4 days, and reheat in the oven or air fryer.
- 1 pound oyster mushrooms
- 2 tablespoons avocado oil
- 1 shallot, diced
- 4 cloves garlic, diced
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fresh chives, chopped
- Gently wipe the mushrooms with a wet paper towel. Pull apart the clusters so that you have individual flat mushroom pieces with their adjoining stem.
- Heat the oil in a cast iron skillet on high. When the pan is hot, drop in the mushrooms. Stir to coat with oil, then take another skillet slightly smaller in size, set it on top of the mushrooms, and press down. Cook them undisturbed for 8 minutes.
- Remove the top pan, and stir in the shallots, garlic, butter, salt, and pepper. Press the smaller pan on top of the mushrooms, reduce heat to medium-high, and cook for 5 more minutes, or until the mushrooms are crispy. Top with chopped chives and serve.
| Calories per Serving | 141 |
| Total Fat | 10.4 g |
| Saturated Fat | 2.7 g |
| Trans Fat | 0.1 g |
| Cholesterol | 7.6 mg |
| Total Carbohydrates | 10.5 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 2.5 g |
| Sodium | 313.8 mg |
| Protein | 4.4 g |
