We love the flavor of sautéed oyster mushrooms and this combo of herbs, white wine and garlic is absolutely delicious! There are many ways to flavor sautéed mushrooms, from bold to subtle. The flavors in this recipe are highlighted with butter and garlic, but marjoram, lemon, parsley, and white wine all play a part in this delicious yet simple dish. This recipe for White Wine Garlic Butter Sautéed Oyster Mushrooms is our favorite way to cook oyster mushrooms, especially because it is so easy and packed with flavor!
Looking for more mushroom recipes like this? Try out our Fettuccine Alfredo with Mushrooms (No Cream) or Chicken with Mushroom Marsala Sauce (Pollo al Marsala).
Jump to:
- Why You'll Love this Recipe
- What are Oyster Mushrooms
- Ingredients
- Substitutions
- How to Make Sautéed Oyster Mushrooms
- Equipment
- Step-by-Step Instructions
- Variations
- Storage
- Top Tip
- Troubleshooting
- What to serve with Sautéed Oyster Mushrooms
- What Wines To Drink with Sautéed Oyster Mushrooms
- FAQ
- Related
- Pairing
- 📖 Recipe
Why You'll Love this Recipe
- This is the best oyster mushroom recipe even for people who don't love mushrooms!
- The flavors in this dish go with a wide variety of proteins.
- Super easy preparation.
- Mushrooms are filled with antioxidants and nutrients.
What are Oyster Mushrooms
Oyster mushrooms are a type of mushroom that are used around the world. The are one of the most cultivated and most popular varieties of mushrooms. They are somewhat of a delicate mushroom, but delicious with a slightly meaty texture. They don't have a strong earthy flavor that many varieties of mushrooms are known for. But they do have a great meaty flavor that is fantastic as a meat substitute.
They come in several varieties that are similar in flavor and shape, but vary in color from blue to yellow/golden, white/pearl and pink. We find that the pink oysters are much more meaty oyster mushrooms in flavor compared to the blue variety of mushroom, and the golden oyster mushrooms are the most delicate with a slightly sweeter and nutty flavor.
Ingredients
Here is what you need to make this mushroom side dish recipe:
- Oyster Mushrooms: Blue, Pink, Golden, and White (or Pearl oyster mushrooms) are varieties we have been able to use and they all work perfectly in this recipe. Blue oyster mushrooms seem to be the easiest to find in grocery stores, especially Asian markets or Asian grocery stores.
- Unsalted Butter: This is what the mushrooms sauté in and we always prefer unsalted butter so we can manage the salt content.
- Sea Salt and Black Pepper: Good sea salt is nice with these mushrooms and is added as soon as they are in the pan along with fresh ground black pepper.
- Marjoram: Dried marjoram is a great pairing with sautéed oyster mushrooms.
- Garlic: We didn't want the dish to be garlicky, but a little fresh garlic cloves, minced, adds a great complimentary flavor to oyster mushrooms.
- White Wine: Dry white wine is great with mushrooms and balances the dish.
- Lemon Juice: Lemon juice brings vibrancy to the mushrooms but doesn't impart a strong lemony flavor.
- Parsley: Chopped fresh parsley is added with the lemon juice to brighten the dish.
See recipe card below for quantities.
Substitutions
Here are a couple of common substitutions for the ingredients in this delicious recipe:
- Mushrooms: You can, of course, use a variety of mushrooms if you can't find oyster mushrooms. We like Hen of the Woods (maitake), shiitake, chestnut mushrooms, or even cremini mushrooms in this application.
- Marjoram: We love marjoram here, but dried tarragon, thyme or parsley are good replacements for marjoram.
- Dried Herbs: You can always use fresh herbs in place of the dried herbs in this recipe.
- Lemon Juice: Lime juice can be used in place of lemon juice.
How to Make Sautéed Oyster Mushrooms
This is a very simple recipe that delivers impressive flavors. You simply need to cut the mushrooms into the size you want to serve, and then sauté them in butter! The flavorings are added as they cook and the finished product is ready in no time!
Equipment
Here is what you need to make this dish
- 2 Medium bowls to clean the mushrooms
- Large sauté pan or large skillet to cook the mushrooms
Step-by-Step Instructions
Prepare the Mushrooms
- Gently clean oyster mushrooms by filling a bowl with cold water and a teaspoon of white vinegar. Put the mushrooms into the bowl for 15 seconds, then transfer them to a bowl of fresh water for another 15 seconds.
- Remove the mushrooms from the water and place them on paper towels. Gently press them with more paper towels to dry them as much as you can. Wipe off any remaining surface dirt with a damp paper towel. Do not soak the mushrooms for long at all or they will absorb the water. Once dry, cut the mushrooms into bite size pieces.
Sauté the Mushrooms
- In a large sauté pan over medium high heat, add the butter and swirl the pan. When the butter has melted and has coated the surface of the pan, add the mushrooms in an even layer trying not to overcrowd them in the pan. Toss or stir to coat the mushrooms in the melted butter. Then add the salt, pepper, and marjoram and stir. The mushrooms will soak up the liquid in the pan then start to release it back.
- Stirring often, cook until the mushrooms just start to get some golden brown color. Add the garlic, stir, then add the wine and cook until the wine is almost gone.
Finish with Lemon and Parsley
- Turn the heat to low and add the lemon juice and parsley. Stir, taste for seasoning and add a pinch of salt if needed. Serve.
Variations
Here are a couple ways to change up this recipe:
- You can certainly replace the dried marjoram with fresh if you can find it.
- Experiment with the wine by replacing it with vermouth or a light red wine if you want!
- Many different types of mushrooms will work in this recipe so vary it up and use whatever you like or can find!
Storage
How to store leftover sautéed oyster mushrooms:
- Let the mushrooms cool to room temperature, then transfer to an airtight container and store in the fridge for up to 3 days.
How to reheat leftover sautéed oyster mushrooms:
- Reheat the mushrooms in a sauté pan over medium heat until warmed through.
Can you freeze leftover sautéed oyster mushrooms?
The leftover oyster mushrooms can be frozen for up to 3 months, with only some degradation in flavor and texture. Be sure to let the leftovers cool completely before sealing them and freezing.
Top Tip
Make sure the mushrooms are completely dry before adding them to the pan for best results. And if you see the mushrooms in the store and they seem wet or soggy, look for different ones that appear more dry.
Troubleshooting
Don't be quick to add more butter when the pan dries! There is plenty in there. The mushrooms will absorb liquids immediately, then as they cook they will release some of the liquid back and this is normal.
What Wines To Drink with Sautéed Oyster Mushrooms
Dry whites such as Sémillon, Pinot Grigio, and sauvignon blanc are great. Young pinot noir or Beaujolais are also good red wine choices.
FAQ
Oyster mushrooms are great in soups, sautéed, or stir fried. Sautéed oyster mushrooms, like in this recipe, are so quick and easy to make and you can add a variety of different flavors. You can even roast them in the oven, grill them, or bread and deep fry them. There are really endless options for cooking oyster mushrooms.
Oyster mushrooms are special because they are mild in flavor, have a great delicate yet meaty texture, and are easier than many mushroom varieties to find.
The stems to the caps are edible. The stems are spongy, but are great and packed with flavor as well. The only part we discard is the white base that the stems attach to.
Related
Looking for other recipes like this? Try these:
Pairing
These are our favorite dishes to serve with this sautéed oyster mushroom recipe:
📖 Recipe
White Wine Garlic Butter Sautéed Oyster Mushrooms
Equipment
- 2 medium bowls to clean the mushrooms
- 1 Large sauté pan or large skillet to cook the mushrooms
Ingredients
- 9 ounces oyster mushrooms cleaned and cut into bite size pieces
- 3 Tablespoons unsalted butter
- Pinch of sea salt
- Pinch of black pepper
- 1 teaspoon dried marjoram
- 2 cloves garlic minced
- ¼ cup dry white wine Pinot Grigio or Sauvignon Blanc
- Juice of 1 small lemon
- 1 Tablespoon finely chopped fresh parsley
Instructions
Prepare the Mushrooms
- Gently clean oyster mushrooms by filling a bowl with cold water and a teaspoon of white vinegar. Put the mushrooms into the bowl for 15 seconds, then transfer them to a bowl of fresh water for another 15 seconds.9 ounces oyster mushrooms
- Remove the mushrooms from the water and place them on paper towels. Gently press them with more paper towels to dry them as much as you can. Wipe off any remaining surface dirt with a damp paper towel. Do not soak the mushrooms for long at all or they will absorb the water.
- Once dry, cut the mushrooms into bite size pieces.
Sauté the Mushrooms
- In a large sauté pan over medium high heat, add the butter and swirl the pan. When the butter has melted and has coated the surface of the pan, add the mushrooms in an even layer trying not to overcrowd them in the pan. Toss or stir to coat the mushrooms in the melted butter. Then add the salt, pepper, and marjoram and stir. The mushrooms will soak up the liquid in the pan then start to release it back.9 ounces oyster mushrooms, 3 Tablespoons unsalted butter, Pinch of sea salt, Pinch of black pepper, 1 teaspoon dried marjoram
- Stirring often, cook until the mushrooms just start to get some golden brown color. Add the garlic, stir, then add the wine and cook until the wine is almost gone.2 cloves garlic, ¼ cup dry white wine
Finish with Lemon and Parsley
- Turn the heat to low and add the lemon juice and parsley. Stir, taste for seasoning and add a pinch of salt if needed. Serve.Juice of 1 small lemon, 1 Tablespoon finely chopped fresh parsley
Notes
- Mushrooms: You can, of course, use a variety of mushrooms if you can't find oyster mushrooms. We like Hen of the Woods (maitake), shiitake, chestnut mushrooms, or even cremini mushrooms in this application.
- Marjoram: We love marjoram here, but dried tarragon, thyme or parsley are good replacements for marjoram.
- Dried Herbs: You can always use fresh herbs in place of the dried herbs in this recipe.
- Lemon Juice: Lime juice can be used in place of lemon juice.
Nutrition
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