Sautéed Oyster Mushrooms

Quick and easy Sautéed Mushrooms make for a light plant-based dinner or side dish with fresh herbs and a white wine sauce. This recipe is vegan, paleo and it takes just 15 minutes to make.

This recipe comes to us from Mihaela Metaxa Albu of Blondelish.

For a video showing how to make this recipe, click here.

For more recipes with mushrooms, click here.

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Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

• 1 1/2 tbsp. olive oil
• 1 lb. (450g) oyster mushrooms
• 3-4 cloves garlic, pressed
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup (120ml) dry white wine of choice
• 2 tbsp. chopped chives
• 2 tbsp. chopped curly parsley
• Optional: cooked jasmine rice (for serving)

Directions:

1. Heat the oil in a large skillet over medium heat.

2. Add the oyster mushrooms and sauté for 3-4 minutes, stirring with a spatula.

3. Once the mushrooms start turning golden-brown, reduce the heat to low and stir in the minced garlic. Sprinkle with a pinch of salt and pepper.

4. Pour in the wine and allow it to simmer until fully reduced, stirring frequently, about 6-7 minutes, or until the mushrooms are tender.

5. Once the mushrooms are cooked, remove from heat and garnish with chives and parsley.

6. Serve over cooked jasmine rice, if desired.