Simple Pan Fried Tamari Oyster Mushrooms

This simple oyster mushroom recipe is quickly sautéed in a pan with tamari (soy sauce), sesame oil, garlic, ginger, and fresh lemon juice.

This oyster mushroom recipe is vegan, vegetarian, dairy-free, keto, low-carb, whole30, paleo, and gluten-free (look for gluten-free soy sauce).

INGREDIENTS

- oyster mushrooms - sesame oil - soy sauce - ginger - lemon juice

Wipe any dirt off mushrooms with a paper towel and cut off any larger, tough stems. Leave stems on any small, tender mushrooms. Leave the mushroom caps whole.

1

Bring a large nonstick pan to medium-high heat and add enough sesame oil to lightly coat the pan (~ 1 Tbsp).

2

Add mushrooms and drizzle on soy sauce and lemon juice. Don't overcrowd the pan, you want the caps to be touching the surface.

3

Reduce heat if smoking, and let mushrooms set until golden brown and starting to crisp (2-4 minutes). It's important to not move or stir the mushrooms in order to get them browned.

4

Flip the mushrooms and add garlic, ginger, and a little more sesame oil if needed. I like to make a divet in the middle and add the garlic, ginger, and oil.

5

Swipe up for full recipe!

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