Sautéed Oyster Mushroom Strips

Video credit : W2 Kitchen (Instagram, Youtube)

Ingredients

(Serves about 2–4 as a side or topping)

IngredientApproximate AmountFresh oyster mushrooms, cleaned and torn into strips300 gOlive oil or neutral cooking oil2 tbspUnsalted butter (optional, for richness)1 tbspGarlic, minced2 clovesShallot or small onion, finely sliced½ mediumFresh thyme or fresh parsley, chopped1–2 tspSaltTo tasteFreshly ground black pepperTo tasteSplash of white wine or dry sherry (optional)1–2 tbspLemon juice (optional, for finishing)A few drops(Optional) splash of soy sauce or tamari for umami½ tsp

Instructions

1. Prepare the mushrooms

   • Gently clean your oyster mushrooms (grown on your farm in Prague!) by brushing off any dirt or debris; avoid heavy rinsing.

   • Tear or slice them into long, uniform strips (about 0.5–1 cm thick). This allows for even sautéing and a “meaty” texture.

2. Heat the pan

   • Use a wide skillet or sauté pan over medium-high heat.

   • Add the olive oil; let it warm until shimmering.

   • If using butter, add it now and let it melt, swirling to combine with the oil.

3. Cook aromatics

   • Add minced garlic and sliced shallot/onion. Sauté briefly (30–45 seconds) until fragrant, taking care not to burn the garlic.

4. Sauté the oyster mushroom strips

   • Add the mushroom strips in a single layer (or in two batches if the pan is small), making sure they have contact with the hot surface (do not overcrowd).

   • Let them cook undisturbed for 1–2 minutes on one side, so they develop golden-brown edges, then toss or turn to cook the other side for another 1–2 minutes.

   • If they start to dry, add a drizzle more oil or a splash of white wine/dry sherry to deglaze and keep moisture.

5. Season and finish

   • Season with salt and freshly ground black pepper to taste.

   • Stir in fresh thyme or parsley.

   • If using, add a few drops of lemon juice or a bit of soy sauce/tamari for additional depth.

   • Cook for just another minute — you want mushrooms to stay tender, not rubbery.

6. Serve

   • Transfer to a warm serving dish.

   • Optionally, garnish with extra herbs.

   • Serve as a side to grilled meats, atop toasted bread, mixed into pasta, or as a component in restaurant dishes

Tips & Variations

• You can substitute or mix in shiitake or lion’s mane mushrooms from our farm for variation; they bring a different texture and flavor profile.

• For a richer dish, finish with a small knob of butter right before serving.

• For a vegan version, skip the butter and use extra good-quality oil or a plant-based butter.

• Add a splash of vegetable or mushroom stock if the pan becomes too dry, but go lightly.

If you are interested in discovering Oyster mushrooms many health benefits.

And we wanted to say a big thank you to W2 Kitchen for this well made video. Their Instagram right here.