Sautéed Oyster Mushrooms - Easy Peasy Method

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The oyster mushroom type I am sharing here was bought from my favorite Turkish shop in the former district we used to live in. Whenever I have some errands in the 21st district, I always stop-by this shop to buy freshly harvested parsley. Good that I was in the vicinity last Tuesday because on this day, they were freshly delivered in the shop.




It is commercially grown and therefore not that expensive. A kilo would costs around 3 Euros/3.52 USD. The ones I got were white/cream in color. Mushrooms in Vienna are normally expensive but this variety here is very reasonable in price. I also buy King trumpet mushrooms that have round head and thicker stem....but they are more expensive. A pack of about 2-3-pieces( around 200 grams) costs about 3.00 EUR which is 5 times the cost of the oyster mushroom. We prefer to have this fan-like cap mushroom because we love its taste.

If you love mushrooms, this type is fine in taste and can be a substitute for meat. This commercially grown mushrooms are cultivated in saw dust or in straw. And it has broad thin cap shape of which resembles "oysters." Without further ado, below is the recipe.

Sautéed Oyster Mushroom


300 grams Oyster mushrooms, cut pieces lengthwise
2 cloves crushed garlic
2 red onion, cut or diced
a handful of lettuce leaves
150 grams mung bean sprouts, washed and blanched shortly
soy sauce
teriyaki sauce (optional)
olive oil or vegetable oil
ground black pepper

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How to prepare:

This is a simple stir-fry method... The cut pieces are marinated in soy sauce. You might have noticed that in my recipes, I always use soy sauce. Well, As I come from the Philippines, it is common to use this sauce to spice-up the dishes that we cook.

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First, in a hot pan with 1 tablespoon olive oil, fry 2 cloves of crushed garlic, then toss the mushroom pieces, stir-fry until color becomes a bit brown. Transfer in a plate and set aside.

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In the same hot pan, fry the cut onion pieces until soft , add the handful cut lettuce and the blanched mung beans sprouts, mix to combine all, then add the cooked oyster mushrooms. Again mix well . Here I added 2 teaspoons Teriyaki sauce (optional) to have that spiced but not so sweet taste. Again, adding Teriyaki Sauce is my taste preference and therefore it is optional. Transfer to a bowl and serve hot. Can be eaten as main dish. I hope you will try this easy-peasy recipe because it is delish!

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