Oyster Mushroom Fricassee

Courtesy of the Mushroom Council and In Erika's Kitchen



2 Tbsp olive oil

2 Tbsp butter

1/2 lb oyster mushrooms

1/4 cup shallots, peeled and chopped

4 cloves garlic, minced

salt and pepper to taste

2 Tbsp fresh parsley, chopped


Heat the olive oil and butter in a large skillet over a high flame. Add the oyster mushrooms and cook about 5 minutes, shaking the pan every so often. You want the mushrooms to give off their liquid and dry out.

When the mushrooms are dry, add the shallots, garlic, a good pinch of salt, and a few grinds of black pepper, and cook another 3-4 minutes. Sprinkle over the parsley and serve immediately.


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