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Sauteed Oyster mushrooms with tomatoes and parsely on a beige plate.

Sautéed Oyster Mushrooms with Tomatoes

Marissa
The Best Oyster Mushrooms with Tomatoes Recipe. A French-inspired, one-pan oyster mushroom recipe that takes just 15 minutes from start to finish. Perfect as a savory breakfast, light meal, bruschetta topping, or accompaniment to pasta, chicken, steak or fish.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, Breakfast, Brunch, dinner, lunch
Cuisine French
Servings 2 people
Calories 258 kcal

Equipment

  • 1 Large 10-12 inch Skillet

Ingredients
  

  • 150 grams Oyster mushrooms Any kind of oyster mushrooms, king oyster mushrooms, brown mushrooms,...
  • 350 grams Tomatoes Ripe, any kind, cherry or diced.
  • 2 cloves Garlic Minced
  • 4 tbsp Parsley Curly or flat leafed, fresh, chopped
  • 3 tbsp Olive oil Extra virgin, or avocado oil or vegetable oil
  • 1/2 tsp Salt To taste, add more after adding tomatoes to taste
  • 1/4 tsp Black pepper To taste

Instructions
 

  • To start: Brush or wipe off any impurities from the mushrooms or give them a little rinse under running cold water and pat dry. For this recipe, keeping the mushrooms as dry as possible helps them sauté nicely and develop flavor rather than steaming in the pan.
  • Slice or tear the oyster mushrooms so they are roughly the same size.
  • Heat olive oil in a large pan over medium heat. Add the chopped oyster mushrooms and let them cook undisturbed for a few minutes so they develop color at the edges. Make sure the mushrooms are not crowded. You may need to cook in batches if doubling the recipe.
  • When the mushrooms start to turn golden at the edges (after about 8 minutes), add the minced garlic and give it all a good stir for a minute or two.
  • Finally, add the diced tomatoes and parsley, warm through briefly (30 seconds to a minute at most), and season with salt and pepper.
  • Adding the tomatoes right at the end keeps their shape and freshness. They cook quickly and you want them bright, not mushy.

Notes

  • Mushrooms are very porous, so avoid soaking them. Wipe them clean with a towel or brush, or give them a quick rinse and pat dry just before cooking. This keeps them fresh and helps them brown beautifully.
  • Let the mushrooms brown a little before stirring. This builds flavor and texture. Many home cooks on forums talk about how this simple step makes a big difference.
  • Only add the tomatoes to gently warm them when you are nearly ready to serve so they stay vibrant and juicy.
  • If you want more herbs you could add a little basil or thyme at the end.
  • If you make this ahead, sauté the mushrooms and garlic and store the tomatoes separately. Add the tomatoes to warm them up just before serving.
  • Store in an air-tight container for up to three days.

Nutrition

Serving: 1personCalories: 258kcalCarbohydrates: 15gProtein: 5gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 902mgPotassium: 905mgFiber: 5gSugar: 7gVitamin A: 2584IUVitamin C: 42mgCalcium: 42mgIron: 2mg
Keyword Oyster mushrooms recipe, Oyster mushrooms with tomatoes, sautéed oyster mushrooms, Savory Breakfast
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