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When I have a special ingredient, I like to serve it without a lot of fuss. Just something simple, to savor the unique flavor instead of covering it up. In this dish I sauté oyster mushrooms with some basic aromatic ingredients that play a good supporting role.
Oyster mushrooms grow throughout North America and depending on the rain fall and temperature, they can be found any month of year. If you don't have oyster mushrooms you can substitute other edible mushrooms like shiitakes, maitakes, or even criminis from the grocery store.
I like the way that the mushrooms get a little bit dry and start to crisp. To keep them that way, I skipped the wine I was originally planning to add. You still can, if you want some sauce or if you find that your mushrooms aren't as flavorful as you had hoped, or too dry. Just finish it with a splash of white wine, reduce it by half, then whisk in a bit more butter to thicken and serve it right away.
2 tablespoons butter or ghee
1 pound oyster mushrooms, torn into pieces of roughly equal size
Sea salt
1 organic lemon
1 clove garlic
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh parsley leaves
When I have a special ingredient, I like to serve it without a lot of fuss. Just something simple, to savor the unique flavor instead of covering it up. In this dish I sauté oyster mushrooms with some basic aromatic ingredients that play a good supporting role.
Oyster mushrooms grow throughout North America and depending on the rain fall and temperature, they can be found any month of year. If you don't have oyster mushrooms you can substitute other edible mushrooms like shiitakes, maitakes, or even criminis from the grocery store.
I like the way that the mushrooms get a little bit dry and start to crisp. To keep them that way, I skipped the wine I was originally planning to add. You still can, if you want some sauce or if you find that your mushrooms aren't as flavorful as you had hoped, or too dry. Just finish it with a splash of white wine, reduce it by half, then whisk in a bit more butter to thicken and serve it right away.
2 tablespoons butter or ghee
1 pound oyster mushrooms, torn into pieces of roughly equal size
Sea salt
1 organic lemon
1 clove garlic
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh parsley leaves
- Warm the butter or ghee in a medium skillet over medium heat.
- Once the skillet is hot, add the mushrooms and cook, stirring occasionally, until soft and starting to brown. Reduce the heat if they start to brown before the start to soften.
- Grate the garlic clove into the skillet. Zest the lemon over the skillet. Add a pinch of sea salt and stir everything together. Continue cooking for a minute or two more, until the garlic becomes aromatic, then turn off the heat.
- Stir in the fresh thyme and parsley. Cut the lemon in half and squeeze some of the juice over the mushrooms. Toss everything together and taste for seasoning. Make any necessary adjustments with more lemon juice or salt. Serve immediately.
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