Simple, satiating and surprisingly unique in its flavor profile.
Sautéed oyster mushrooms made with an unexpected upgraded staple ingredient elevate a standard accompaniment with a protein entrée to a new level.
Taking no more than 15 minutes and maybe even just 10 once you have the recipe down, in no time, you will be savoring a dish elevated due to the contrasting textures and flavors and remaining on your go-to apéro recipe list for many gatherings and afternoon/evenings to come.
The special ingredient is the rice flour, adding a nutty earthiness to the bite beyond the mushroom’s contributions.
I do hope you enjoy. Oh! Be sure to pair with a crisp glass of white wine or rosé.
Sautéed Oyster Mushrooms
- 3 cups white or blue oyster mushrooms
- 2-4 Tbsp unsalted butter best quality
- 3-4 Tbsp white rice flour
- 1-2 Tbsp finely chopped fresh flat leaf parsley
- 1-2 tsp fleur de sel for seasoning
- Over medium to low heat in a sauté skillet, melt 2 tablespoons of butter.
- While the pan is heating up, chop up the mushrooms, removing them from the base, and keeping the individual mushrooms in tact unless too large for a regular bite. Chop to size preference.
- Once the butter has melted, add the mushrooms and let them sauté. As they are close to completely done (but not quite), add two tablespoons of the rice flour evenly over the mushrooms. Stir to incorporate. Add salt to flavor.
- Once the rice flour is absorbed by the mushrooms, add 1-2 tablespoons more of both the unsalted butter and the rice flour. The flour will add a nutty flavor as well as extra contrasting texture that deepens the flavor profile.
- Once the mushrooms are sautéed and the flour has been absorbed, place on a serving platter and spring with the chopped flat leaf parsley. Serve with a glass of wine and enjoy.
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