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Spicy Sautéed Oyster Mushrooms

More and more chefs are taking mushrooms out of sauces and using them in light side dishes like this quick sauté. You can also serve it over rice and beans as an entrée.

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More and more chefs are taking mushrooms out of sauces and using them in light side dishes like this quick sauté. You can also serve it over rice and beans as an entrée.

Servings
SERVING

Ingredients

  • 2 Tbs. olive oil
  • 1 medium shallot, finely chopped (3 Tbs.)
  • 1 jalapeño pepper, seeded and minced (2 Tbs.)
  • 1 clove garlic, minced (1 tsp.)
  • 1 1/4 lb. oyster mushrooms, chopped
  • 2 tsp. lime juice
  • 2 Tbs. chopped cilantro

Preparation

  1. Heat oil in large skillet over medium-high heat. Add shallot, jalapeño, and garlic, and sauté 2 to 3 minutes. Add mushrooms, and sauté 7 to 9 minutes, or until liquid released by mushrooms has cooked off and mushrooms begin to brown. Stir in lime juice, and season with salt and pepper. Remove from heat and toss with cilantro. Serve warm.

Nutrition Information

  • Serving Size Serves 4
  • Calories 193
  • Carbohydrate Content 25 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 4 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 213 mg
  • Sugar Content 5 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g