These quick and spicy sautéed oyster mushrooms with shallots, garlic, and garlic chives are a great side to add to your mains. In this recipe, some dried red hot chilli peppers are added as well as a little slurry to get a beautiful spicy and silky finish.
Mushrooms are rich in vitamin B and provide a wonderful umami flavour. Regardless of the type (oyster, button, Shiitake, Portabello and many more), they have a flavour and texture which is very appealing to many. Personally, I always cook my mushrooms before eating but a large variety of mushrooms are fine to eat raw.
Mushrooms generally soak up a lot of water so it is advised not to wash them under running water. The best way to clean them is to gently wipe any dirt off with a paper towel or a soft brush.
A great way to process fresh mushrooms for later use is to dry and then freeze them. Generally, when using dried mushrooms in a sauce, you should ideally rehydrate them (in some stock, broth, a mix of soy sauce and sauce oyster, or a bit of water) before use. If you are making soup then you may not need to do this. If you are making a sauce however it is a good idea. This way they don't end up soaking up all the sauce that you are meant to be eating.
Mushrooms are absolutely perfect on bread like in this mushroom on bread recipe. They are also great in this mushroom peppercorn sauce for schnitzel or this pork and vegetable stew.
Ingredients
To make these sautéed mushrooms you will need mushrooms, vegetable oil, dried red chilli peppers, garlic, shallots, garlic chives, white pepper and a slurry made with cornstarch, water, sesame oil and soy sauce.
Instructions
The first step for these spicy mushrooms is to fry the chillis. You can either leave them in or take them out of the oil after a few seconds. These chillis are very spicy and therefore if you are not a fan of spice then leave them completely out.
A word of caution as well - frying the chillis will release capsaicin, the compound responsible for the heat or spice in hot peppers. This can be irritating to the nose, eyes and throat.
The shallots and garlic are then added to the oil, after which the mushrooms go in. A little bit of a slurry for a silky finish and then some garlic chives for colour and some fresheness and that's the side dish all ready.
Substitutions
- Button mushrooms - instead of using oyster mushrooms you can use button mushrooms.
Variations
- Non-Spicy - this dish is also perfect without the red chilli peppers or a reduced amount of peppers.
Tip
Do not wash mushrooms under running water as they will soak up a lot of water. Instead, remove any dirt with a paper towel, kitchen towel or a soft brush.
Sautéed Oyster Mushrooms
Ingredients
- 250 grams mushrooms
- white pepper
- slurry cornstarch,water, sesame oil, soya sauce
- vegetable oil
- dried red chilli peppers cut into smaller pieces
- 5 small shallots sliced
- 3 garlic cloves
- garlic chives small bunch
- salt to taste
Instructions
- Heat a little bit of vegetable oil in a pan.
- Fry chilli peppers in oil for about 30 seconds and then take them out of the pan and set them aside. See notes.
- Fry onions and garlic for about 1 minute and then add the mushrooms.
- Add salt and white pepper and fry for a further 4-6 minutes.
- Make a quick slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water, a few drops of sesame oil, and 1 teaspoon of soy sauce.
- Add slurry to the mushrooms and then cook for about a minute.
- Add garlic chives, stir for a few seconds and then turn off the heat.
- Serve warm.
Video
Notes
- You can either add the red chillis back into the pan when the mushrooms are ready or discard them. This dish is very spicy so there is no need to add the chillis back unless you specifically want that.
- You need no more than a tablespoon of vegetable oil to sauté these mushrooms.
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