Oyster Mushroom Recipe – Pan Fried
Ingredients
Getting Started
Adding Flavor
Sage & Garlic Mushroom Gravy
Instructions
Getting Started
  1. Tear the cleaned mushrooms into pieces using the instructions above. Heat the olive oil in a 10″ fry pan. When a small drop of water in the oil sizzles, add the mushrooms and stir. It might seem at first that the mushrooms are going to stick. Give them another stir, turn down the heat to medium-high, and wait. The mushrooms will release a lot of moisture. When you notice the liquid in the pan is decreasing, drain the liquid into a dish and set aside. You can use this liquid later for mushroom gravy.
Adding Flavor
  1. After the liquid is drained from the mushrooms, return the pan to the heat and add 2 tablespoons each olive oil and butter. When the butter has melted, add the sage and minced garlic. Saute until the sage is soft and the garlic becomes shiny, about five minutes. If you removed the mushrooms from the pan, add them back. Remove the pan from the heat and let the flavors combine.
Sage & Garlic Mushroom Gravy
  1. Push the mushrooms aside in the pan (or remove if you won’t have enough room) and add 1-2 tablespoons of all-purpose flour to the pan. Stir to make a roux with the butter, olive oil and flour. Cook on low heat about five minutes, then add the liquid you drained earlier. Stir until the gravy is the right consistency.