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Saute'ed Oystyer Mushrooms

From Middle Tennessee Locally Grown

<p>Sautéed Oyster Mushrooms</p> <p>Converting a mushroom hater into a mushroom enthusiast is easy when you give them a fork full of properly cooked Oyster mushrooms. The main trick is to not to undercook the mushrooms and to make sure you salt them generously. Oyster mushrooms like long and slow heat and taste best when crisped slightly.</p> <p>You&#8217;ll need:<br /> • One large cluster of Oyster mushrooms<br /> • 1 tbsp butter<br /> • 2 large garlic cloves minced<br /> • 1 tbsp dried thyme<br /> • 1 tsp of salt + more to taste<br /> • Fresh ground black pepper<br /> • 1 or 2 tbsp heavy cream<br /> Step One: Mince garlic. Melt the butter in a pan over medium heat. Roughly chop Oyster mushrooms and add to pan.<br /> Step Two: Sauté until the mushrooms release their liquid (5-10 minutes) then add the garlic, thyme, and salt.<br /> Step Three: Sauté until all of the liquid is cooked off and continue to sauté until mushrooms crisp in the pan. Crisping will take 15-20 minutes.<br /> Step Four: Remove from heat, deglaze pan with heavy cream and season to taste!<br /> You can also amend the recipe by adding 1/2 cup of dry white wine when you add the garlic or by adding 1 Tbs or so of madeira when you deglaze the pan. Rosemary, sage, parsley, or lovage all make fine substitutions or additions to the thyme.</p>
Source: Unknown (Entered by Don Lloyd)
Serves: 4

1 pound oyster mushrooms

Step by Step Instructions
  1. See above