These mushrooms are really famous in European and Asian cuisine. They also help lower cholesterol naturally and assist with healthy digestion.
In my experience in restaurants, these mushrooms are greatly appreciated and treated delicately. They are typically only peeled then pan-fried, grilled or baked. However, they can also be used in a combination of sautéed vegetables, soup, and more.
In this post I will show you how to get the best texture, flavor, and presentation of this mushroom. If this mushroom is respected, you will have an umami (combination of salty, sawer, sweet and biter flavor), meaty, and delicious result.
Oyster mushroom 1
Oil 1 table spoon
Salt & pepper
Hold the mushroom from the cap, and carefully remove the thin skin from the stem with a peeler.
Slice the mushroom in three thick pieces, making diamond marks on the surface of the stem.
Put the oil in a hot pan and let it heat up. Add the mushrooms, and leave them in one place until the surface is caramelized.
Flip the mushroom and add the butter, thyme, salt and pepper.
Use a spoon to braise the mushroom with the butter.
Remove it from the pan and place it on a plate with a paper towel to absorb the excess butter.
I like to use these mushrooms with fish more than anything because of the delicate flavor and texture.