A few weeks ago, I picked up a bag of oyster mushrooms from Brenda’s stand at the farmers market.
This is the first time that I cooked with oyster mushrooms. They turned out buttery and crispy. Very delicious and versatile. They can be used as a side dish, in omelettes or on toast. In the photo below, I served them for brunch with an omelette stuffed with goat cheese and sun dried tomatoes. I placed the oyster mushrooms on my Cheesy Jalapeno Keto “Corn Bread”. I will post the recipe for the bread later.
- 1 pound of oyster mushrooms
- 3 Tablespoons of butter
- Olive oil to coat the pan
- 3 cloves of garlic
- 1 Tablespoon of tomato paste
- A handful of your favorite herbs. I had oregano, thyme and basil growing in my garden, so I picked some to use in this recepie.
- Sea salt and freshly gound black pepper to taste.
- Tear the oyster mushrooms into bite-sized pieces. I prefer tearing them so the mushrooms don’t get bruised.
- Finely mince the garlic cloves.
- Remove the herbs from their stems. Tear the basil leaves if they are large. The oregano and thyme leaves are small enough to leave whole.
Cooking The Mushrooms
Coat the skillet with olive oil and place 2 tablespoons of butter. Turn the flame to medium high. When the butter melts and starts to sizzle, add the oyster mushrooms.
Let them brown on one side. Do not add salt or stir them. Salt will draw out moisture preventing them from browning. Also stirring them will prevent a carmalized crust from forming. When one side is browned toss them to brown the other side.
When both sides are browned, add salt and pepper to taste. Stir and push the mushrooms to the sides of the pan.
In the center of the pan, add the finely minced garlic and a bit of olive oil. Let the garlic turn golden without burning, and stir it in. Again, push the mushrooms to the sides of the pan.
In the center of the pan, add the tomato paste with a bit of olive oil. Let the tomato paste cook for a minute and then stir it in. Turn off the heat. Add the herbs along with a tablespoon of butter.
Stir in the herbs and let the butter melt. We add the herbs last so that they don’t lose their flavor or bright green color. Also the extra butter on top adds so much flavor. Plate the mushrooms onto a pretty platter and serve them piping hot. It makes a great side dish for people who love mushrooms.
I hope you try this recipe and enjoy these buttery oyster mushrooms. For those who are not a fan of mushrooms, you can use this recipe with diced potatoes or sweet potatoes. If you want to keep it keto, use small florets of cauliflower.
My next post will be the last of my mushroom series. It will be a Personal Portobello Pizza.
Bye till then. 💕🖐