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5 from 7 votes

Pan-Fried Oyster Mushrooms Recipe

This is a delicious Pan-Fried Oyster Mushroom recipe that can made in a matter of minutes. Packed with earthy fresh flavors, it’s an amazing vegan side dish, and can be served many different ways, including on bread, pasta or pizza.
*This recipe serves about 2 as a side dish or for pasta.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: unique vegan sides, great for pasta, great on bread
Servings: 2
Calories: 124kcal

Ingredients

  • about 7 ounces Oyster mushrooms
  • olive oil for the pan
  • 2 tablespoons thinly sliced shallots
  • 1 tablespoon fresh tarragon leaves, washed and dried
  • 2 tablespoons cream sherry

Instructions

  • Clean the mushrooms. Use a damp cloth or paper towel to wipe off the mushrooms. If they’re particularly dirty, quickly and gently rinse them with cold water. The idea is to clean them without allowing them to soak up too much (if any) water.
  • Sauté the mushrooms and shallots. Separate the clumps of oyster mushrooms into smaller pieces (individual mushrooms). Then generously coat the bottom of a medium-sized skillet with olive oil and place it over medium-high heat. Once the skillet is hot, add the mushrooms and sauté, stirring often, until they’re golden brown, about 8 minutes. About half way through this time, add the shallots. They should be soft by the time the mushrooms are golden. (You can add a bit more oil if the pan seems too dry at any point.)
  • Deglaze the pan, add the herbs and season. Add the sherry, stir and continue to sauté just until it has cooked off. When you add it, use a flat-bottomed spatula to scrape off any bits of the ingredients that are stuck to the bottom of the pan. Add the herbs and season to taste with salt and pepper. (Here's How to Season to Taste.)

Notes

Calorie count is only an estimate.

Nutrition

Calories: 124kcal