OYSTER MUSHROOMS, GARLIC, AND GREEN ONIONS SAUTE
I love this recipe because it uses fresh, good-for-you ingredients, such as vegetables, and garlic (which has antioxidant, anti-cancer, anti-microbial properties). These sauteed oyster mushrooms are vegetarian, vegan, gluten-free, paleo-friendly.
Their flavor and texture are amazing. They are versatile and filling: I could eat 2 servings of this recipe for dinner and not go hungry. Sauteed oyster mushrooms are also a great side dish for grilled steak, or they can be mixed with pasta or rice, or cooked as part of rice risotto.
Ingredients
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2 tablespoons olive oil
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1 pound oyster mushrooms
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4 garlic cloves, minced
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4 green onions, finely chopped
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salt and pepper
Instructions
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Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.
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If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate.
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When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.
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When serving, top each serving with the remaining chopped green onions.
Oyster Mushroom Stir Fry
Steps:
Remove the tough ends of oyster mushroom and spilt into small pieces. Then quickly wash and try your best to squeeze the water out. Or if your mushrooms are clean enough, skip washing so there will be no extra water content.
Heat up oil in wok over medium fire, fry green onion whites and ginger shreds until aromatic. Place the mushrooms in. Add oyster sauce and dark soy sauce. When frying the mushrooms, do not move them too frequently. All we want to do is to remove the extra water content and make the taste from oyster sauce more concentrated. But move them when they are sticky to the wok. The process should last for 1 to 2 minutes until the mushrooms are well darkened. Sprinkle Szechuan peppercorn powder or ground black pepper.
Ingredients
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400g oyster mushroom, end removed and spilt into small pieces
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1 and ½ tbsp. oyster sauce
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1 tsp. dark soy sauce
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1 thumb ginger, shredded
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6 green onions, white and green part separated, cut into 1 inch sections
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2 tbsp. cooking oil
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¼ tsp. ground Szechuan peppercorn or black pepper
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coriander stems for decoration (optional)
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Instructions
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Remove the tough ends of oyster mushroom and spilt into small pieces. Then quickly wash and try your best to squeeze the water out. Or if your mushrooms are clean enough, skip washing so there will be no extra water content.
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Heat up oil in wok over medium fire, fry green onion whites and ginger shreds until aromatic. Place the mushrooms in. Add oyster sauce and dark soy sauce. When frying the mushrooms, do not move them too frequently. All we want to do is to remove the extra water content and make the taste from oyster sauce more concentrated. But move them when they are sticky to the wok. The process should last for 1 to 2 minutes until the mushrooms are well darkened.
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Add green onion sections in. Mix well. Decorated with coriander stems.
