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Sautéed Oyster Mushrooms
5 from 2 votes

Sautéed Oyster Mushrooms

These easy sautéed oyster mushrooms are cooked in butter and tossed with garlic and fresh herbs for a quick and delicious side dish. This recipe is adapted from Julia Child's champignons sautés au beurre.

Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
Servings: 2 people
Calories: 325 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 1 quart oyster mushrooms
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons chives Or substitute a thinly sliced shallot, diced; or green onions
  • 2 garlic cloves, finely diced
  • ⅛ teaspoon salt sea salt; or more to taste

Instructions

    Cup of Yum
  1. Prepare mushrooms by tearing into small pieces. (Alternatively, slice them.) If your mushrooms have a tough stem, discard and compost the stem.
  2. Heat a large pan over medium heat. Add the butter and oil. The butter will begin to foam as it melts. When it stops foaming, add the mushrooms in a single layer. Don't crowd the mushrooms or they will steam instead of browning. If you have too many mushrooms to fit in a single layer, work in batches.
  3. Toss the mushrooms frequently to make sure they cook evenly. When the mushrooms are lightly toasted, add the chives (or green onions) and garlic. Toss and cook for about another minute, until the garlic is fragrant.Salt to taste and serve immediately.

Nutrition Information

Calories 325kcal (16%) Carbohydrates 30g (10%) Protein 16g (32%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 31mg (10%) Sodium 333mg (14%) Potassium 1987mg (42%) Fiber 11g (44%) Sugar 5g (10%) Vitamin A 713IU (14%) Vitamin C 3mg (3%) Calcium 20mg (2%) Iron 6mg (33%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 30g 10%
Protein 16g 32%
Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 31mg 10%
Sodium 333mg 14%
Potassium 1987mg 42%
Fiber 11g 44%
Sugar 5g 10%
Vitamin A 713IU 14%
Vitamin C 3mg 3%
Calcium 20mg 2%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.