White Wine Garlic Butter Sautéed Oyster Mushrooms
A simple and incredibly flavorful sautéed oyster mushroom recipe with white wine, garlic and herbs. Great side dish for any protein!
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
Substitutions:
- 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
Calories: 112kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 14mgPotassium: 297mgFiber: 2gSugar: 1gVitamin A: 380IUVitamin C: 3mgCalcium: 11mgIron: 1mg
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