Among the many mushroom varieties available, oyster mushrooms stand in a league of their own. Even if you’re not a big mushroom fan, I recommend giving these seared oyster mushrooms a try! Their texture is much heartier than portobello and while they still have an earthy flavor, it is not nearly as strong. This recipe is so easy to make and the mushrooms pair beautifully with the other flavors. The lemon and fresh time thyme work together well to brighten the dish, while vegan butter gives it a richness that vegans and nonvegans alike will enjoy. While you can use any vegan butter alternative of your choice, I highly recommend Miyoko’s Cultured Vegan Butter for this recipe. Unlike the many plant-based buttery spreads on the market, Miyoko’s vegan butter actually tastes like butter. It shines in this dish and is definitely worth including, even if only for special occasions.
You can make this as a side dish or incorporate it into other recipes, like Mushroom and Ricotta Toast.
Seared Oyster Mushrooms Recipe:
- 15 oz oyster mushrooms
- 3-4 sprigs fresh thyme, leaves removed from stems
- Drizzle of olive oil
- Pinch of salt
- 1 tbsp vegan butter (I used Miyoko’s Cultured Vegan Butter)
- Juice from 1/4 lemon
- Sprigs of thyme and grilled lemon wedges, for garnish
- Preheat a large pan over medium heat. Add oil and mushrooms, stir. After 2 minutes, stir in thyme leaves and salt. Cook for an additional 10 minutes. Remove from heat.
- Stir in butter and lemon juice.
- Garnish with sprigs of thyme and lemon wedges when serving.