Pan fried oyster mushrooms

Mushrooms are a significant part of the Italian diet from October to April. They are, in short, the favourite side dish for winter lunches and Sunday dinners. The mushrooms are simultaneously tasty and nutritious at the same time. Mushrooms enhance pasta dishes like lasagna, cannelloni, risotto or pasta, but also meat and fish dishes such as chicken breasts or scallops, mushrooms in a pan, grilled mushrooms and .... so on and so forth. In this recipe we use oyster mushrooms which lend themselves very well as an accompaniment to meat, and are very easy to prepare. You can find them for sale in Italy during the entire winter both in supermarkets at the greengrocers. In Veneto, homeland of our chef, they are very popular, especially when grilled. So, follow our recipe for these excellent, simple to prepare mushrooms ...


  • extra virgin olive oil
  • salt
  • pepper
  • parsley
  • he snorted 500 grams
15 minutes Total time
Serves 3 persons
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Remove the hard stems and white parts from the mushrooms, cut into large cubes, and fry over a high heat with two tablespoons of olive oil. The moment you notice that the oyster mushrooms begin to lose their juices and start to brown, add some salt and fry for another minute or two. Serve hot with a sprinkling of parsley, which enhances the flavour.

The Pleurotus ostreatus – or ‘oyster mushroom’ - has many beneficial properties for the human metabolism, in particular regarding the absorption of cholesterol.
The mushrooms we are using here are the ‘oyster’ mushroom, well-known throughout the world and which in Venetian dialect – or more precisely Paduan dialect - are called ‘sbrise’.

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