Pink oyster mushrooms are not only visually stunning with their vibrant hue, but they also boast a delicate, slightly woody flavour and a meaty texture that makes them a versatile ingredient in many dishes. This recipe for sautéed pink oyster mushrooms with garlic and herbs highlights their unique qualities, creating a dish that’s simple yet elegant. Perfect as a side dish or a light main course, the earthy mushrooms are complemented by aromatic garlic and fresh herbs, making for a flavorful and healthy option.
About Pink Oyster Mushroom
Cooking oyster mushrooms is quick and easy, preserving their tenderness and subtle taste. This recipe focuses on bringing out their natural flavours without overwhelming them with too many additional ingredients. Whether you’re an experienced cook or a kitchen novice, this dish will impress with its simplicity and delicious results.
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Exquisite Pink Oyster Mushroom Recipe for Home Cooks
4
servings10
minutes15
minutes25
minutesIngredients:
1 pound pink oyster mushrooms, cleaned and trimmed
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Lemon wedges, for serving
Instructions:
- Prep the Mushrooms: Gently clean the pink oyster mushrooms with a damp cloth to remove any dirt. Trim the tough ends of the stems if necessary and tear the larger mushrooms into bite-sized pieces.
- Cook the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
- Sauté the Mushrooms: Add the pink oyster mushrooms to the skillet, spreading them out in a single layer as much as possible. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
- Add Herbs and Seasoning: Sprinkle the thyme leaves and parsley over the mushrooms. Season with salt and pepper to taste. Continue to cook for another 2-3 minutes, allowing the flavours to meld together.
- Serve: Remove from heat and transfer to a serving dish. Serve immediately, garnished with lemon wedges for a bright, fresh finish.
Notes
- This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to two days. Reheat gently to avoid overcooking the mushrooms. Enjoy your sautéed pink oyster mushrooms as a delightful accompaniment to your favourite meals!
