Ingredients
250g of your favourite oyster mushroom
1 tablespoon of garlic
2 tablespoons of butter, chopped into small cubes
Feta cheese
Salt and pepper
Chilli flakes
Method
In a good quality, non-stick frying pan, add your 250g of freshly chopped oyster mushrooms. Chop them up into little strips about 5cm long. Do not add any oil or butter to the pan at the start. Let the mushrooms cook for 8 to 10 minutes on a medium to medium-high heat. Turn the mushrooms with a wooden spatula to make sure that they cook evenly and don’t stick to the bottom of the pan.
After the mushrooms have been cooking for 8 to 10 minutes, add the garlic, salt, pepper and chilli flakes (you choose the amounts). Once the garlic has been heated and worked through the mushrooms, reduce the heat and add the butter. Work the butter through the mushrooms.
Once the butter is melted and been absorbed by the mushrooms, it is time to serve up. When the mushrooms are on the plate, crumble some feta cheese over the top and work it through the dish.
I like to have this with a poached egg and some fresh salad greens for lunch but it can also work well for a side dish.
I eat this dish multiple times a week so I like to mix it up a bit. Sometimes I squeeze a bit of lemon juice over the mushrooms at the end, or I will add some finely chopped spring onions (add these just before I add the salt and pepper). You can also add half a red onion to the recipe if you like (add this after the mushrooms have been cooking for about 5 minutes).
Lastly, the reason I do not add any oil or butter at the beginning is because mushrooms have a high moisture content and I like to reduce that moisture. Also, mushrooms are like sponges so, when you add butter, the mushrooms just absorb it.
Author
Matthew Robison
Melbourne Gourmet Mushrooms