Sauteed King Oyster Mushrooms
This is a simple and easy recipe, 4 ingredients, and this is for smaller King Oyster mushrooms, as they are more tender than the larger ones. King Oyster mushrooms have more of a texture than other mushrooms. No servings or quantities or times are given as this is a make with what you have or want to serve as a side dish. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- King Oyster mushrooms, smaller would be better for this
- cooking oil, your choice, I use Ghee, (Shortcut)
- salt and pepper, as desired
Instructions
- Cut of the root end of the mushrooms if not done when purchased and give them a quick rinse. This amount here makes 2 servings. These are the prefect size for this dish.
- Slice each mushroom lengthwise, about 1/4 inch thick.
- The smaller ones on the left simple cut in half lengthwise, the ones on the right were cut into 3 slices.
- Heat about 2 tablespoons of oil of your choice, ghee is highly recommended, in a non stick pan on medium heat. When hot add the mushrooms. Season with salt and pepper as desired.
- Turn the mushrooms after allowing them to cook for a few minutes. The mushrooms will release a little water as well, and the key to nice and tender and juicy mushrooms is to keep oil in the pan, don't let the mushrooms dry out.
- Turn often, and add a bit of oil as they cook down, edges are starting to brown. Season with additional black pepper if desired.
- Perfect mushrooms.
- Serve as a side dish with any meal.
Notes
Low cost per serving.
Shortcut: Homemade Ghee (Slow Cooker).
Variant: 1. Add a few sliced red Bird's Eye chilies with the mushrooms.
Common way to prepare King Oyster mushrooms. No secrets to this.