Sautéed Oyster Mushrooms With Scallions And Onions Food

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SAUTéED OYSTER MUSHROOMS WITH SCALLIONS AND ONIONS



Sautéed Oyster Mushrooms With Scallions and Onions image

Make and share this Sautéed Oyster Mushrooms With Scallions and Onions recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb oyster mushroom
2 orange sections, peeled
1/8 large korean pears, tart apple or 1/8 large crisp tart apple
3 ounces fresh ginger
4 tablespoons brown sugar
1/4 cup sake
3/4 cup low sodium soy sauce
3/4 cup water
3 tablespoons sesame oil
7 ounces onions, peeled and thinly sliced
5 ounces scallions, sliced into 3-inch-long pieces
2 cups mixed salad greens
1 teaspoon sesame seeds

Steps:

  • Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
  • Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
  • Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
  • Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
  • Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.

Nutrition Facts : Calories 264.2, Fat 11.1, SaturatedFat 1.6, Sodium 1620.5, Carbohydrate 34.5, Fiber 4.1, Sugar 18.7, Protein 6.1

SAUTéED OYSTER MUSHROOMS



Sautéed Oyster Mushrooms image

Provided by Lillian Chou

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Vinegar     Healthy     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

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