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Pan-fried oyster mushrooms

These pan-fried oyster mushrooms are easy to make at home with a few ingredients.

Ingredients

Method

  1. Clean the mushrooms, trim the tough ends and divide any large caps.
  2. Fry in the oil in a single layer for a few minutes on each side, until browned and tender.
  3. Add the butter and chopped garlic and fry briefly. Season, scatter over the parsley and drizzle with lemon juice.

Time and servings

Time: 25 minutes. Serves 3.

Tips and variations

How to clean and cut oyster mushrooms

Choose firm mushrooms and check each cap. Remove visible dirt with a paper towel or soft brush. If they need rinsing, do so briefly under running water, then dry thoroughly. Do not leave them soaking in a bowl: excess moisture makes browning harder.

Trim the tough ends of the stems. Cut large caps into similarly sized pieces and leave smaller ones whole. Stems can be firmer than caps, so slice the thicker parts more thinly. Similar-sized pieces cook more evenly. Chop the garlic, wash and dry the parsley, and prepare the lemon before heating the pan. The mushrooms cook quickly, so have everything ready.

Frying the mushrooms

Heat the oil in a large frying pan. Arrange the mushrooms in a single layer with a little space between them. If they do not all fit, cook them in batches. An overcrowded pan encourages the mushrooms to release liquid and steam rather than brown. Leave them undisturbed for a moment so the undersides turn golden.

Turn and fry until browned and tender on the other side. Thicker pieces may need longer. If the pan begins to smoke excessively, lower the heat. After cooking the last batch, return the remaining mushrooms to the pan and add the butter and garlic. Stir briefly until fragrant, without letting the garlic brown and become bitter.

Season with salt and pepper, scatter over the parsley and drizzle with lemon juice. Add the juice a little at a time, tasting as you go, so it complements rather than overwhelms the mushrooms. Serve straight away, while the edges are golden and the centres tender.

What to serve with oyster mushrooms

Serve the mushrooms as a side dish or as a simple meal with bread. Spoon them onto toast just before eating so the bread stays crisp. They also go well with boiled potatoes or cooked grains. Prepare the grains before frying the mushrooms, then add the mushrooms and garlic butter from the pan.

Garlic sauce or a raw vegetable salad can be served alongside. Keep the sauce separate to preserve the browned edges. Chives also go well with parsley; add them after taking the pan off the heat. For a milder garlic flavour, use one clove or leave it out and season with butter, pepper and lemon.

Baking and storage

To bake the mushrooms, toss the dried pieces with oil and spread them in one layer on a baking tray. Bake in a preheated oven until tender and browned, turning during cooking. The time depends on the thickness, so check as they cook. Add garlic and parsley towards the end or after removing the tray from the oven so they do not burn.

Let leftover fried mushrooms cool, then refrigerate in a closed container. Reheat thoroughly in a pan before serving. They may soften in storage but can still be served with grains or toast.

FAQ

Do oyster mushrooms need peeling?

No. Cleaning them is enough.

Can oyster mushrooms be baked?

Yes. Toss them with oil and bake until tender and browned.

Why do oyster mushrooms release water in the pan?

They may be wet after washing, or the pan may be overcrowded. Dry them well, cook larger quantities in batches and heat the oil before adding them. Let them brown before turning. If liquid has already collected, let it evaporate, then continue frying until the edges brown.

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