Savory Sautéed Oyster Mushrooms: A Simple Side Dish
Savory Sautéed Oyster Mushrooms: A Simple Side Dish
How to Store Oyster Mushrooms & A Delicious Sautéed Mushroom Recipe
My uncle, who runs an oyster mushroom farm, sent us a big box of fresh mushrooms! Since we had so many, I blanched and froze most of them for later use, and made this simple, flavorful sautéed mushroom side dish with the amount we could enjoy right away. It’s a perfect, easy banchan (side dish) that will whet your appetite.
Ingredients- 1 handful blanched oyster mushrooms (approx. 100-150g)
- 1/2 onion
- 1 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- Pinch of salt (to taste)
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
Gently rinse the fresh oyster mushrooms under running water, trimming off any tough ends. Then, tear them by hand into bite-sized pieces, about 3-4 cm long. Tearing them too small might cause them to clump together when sautéed, so aim for a moderate size.
Step 2
Bring a pot of water to a boil, then add 1 tablespoon of salt. Once the water is boiling rapidly, add the torn oyster mushrooms and blanch them quickly for about 30 seconds to 1 minute. Be careful not to overcook, as they can become mushy.
Step 3
Drain the blanched mushrooms using a colander and immediately rinse them under cold running water to cool them down. This step helps maintain their crisp texture. To remove excess water, don’t squeeze them too hard; instead, let them drain in the colander for a while or gently press them with your hands to squeeze out as much water as possible.
Step 4
Portion the remaining blanched oyster mushrooms (not used for immediate sautéing) into convenient serving sizes. Place them in airtight containers or freezer bags and freeze them. This way, you can enjoy fresh mushrooms anytime.
Step 5
While preparing the mushrooms for sautéing, wash and peel the half onion, then slice it thinly into strips. Slicing them evenly will ensure they cook at the same rate; avoid cutting them too thick.
Step 6
Heat a lightly oiled pan over low heat. Add the minced garlic and sauté until fragrant, taking care not to burn it. Once the garlic aroma is released, add the sliced onions and increase the heat to medium. Sauté the onions until they become translucent.
Step 7
When the onions are translucent, add the well-drained blanched oyster mushrooms to the pan. Stir in 1 tablespoon of soy sauce, 0.5 tablespoon of oyster sauce, a pinch of salt (adjust to your preference), and a pinch of black pepper. Sauté everything together for about 1-2 minutes, ensuring the mushrooms are evenly coated with the seasoning.
Step 8
Just before finishing, turn off the heat and stir in 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds. The aromatic sesame oil will enhance the flavor beautifully. Your delicious sautéed oyster mushrooms are ready to be served! Enjoy them with a warm bowl of rice or as a side dish for your lunchbox.
