This oyster mushroom recipe is quick, easy and versatile.
The trick to super-savory mushrooms is not crowding the pan while they cook.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Add half of the mushrooms; cook, undisturbed, until bottoms are golden brown, about 4 minutes.
Transfer to a plate; do not wipe the pan.
Repeat with the remaining 1 tablespoon oil and the remaining mushrooms.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Return all the mushrooms to the pan; cook, undisturbed, until fully tender, about 2 minutes.
Remove from heat and stir in parsley.
Plus, some mushrooms provide vitamin Da nutrient that people are commonly deficient in.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
The best method for cooking oyster mushrooms is to not overcrowd the pan.
Serve them as a side dish withroasted chicken,seared steak,grilled pork chopsor baked fish.
All the parts of oyster mushrooms are edible, including the caps, gills and stems.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
To prep the mushrooms, trim off about 1/2 inch from the stem end of each mushroom.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
