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 ...
Ingredients
* approximate values per serving
Preparation
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.
Step by step
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Dice the mushrooms into 3cm cubes
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Brown the mushrooms in a frying pan with plenty of olive oil. When they have ‘dried’ or lost some of their juices, add salt and pepper
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Your simple, excellent side dish is ready!
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Additional information
Sbrise in a Pan or Sbrise in a Pot
In Veneto, they are called sbrise. They are pleurotus mushrooms, also known as orecchioni, elephant ears, or simply pleurotus. They are very common and inexpensive mushrooms, easy to find in any Italian supermarket, especially during autumn and winter. Their flavor is delicate yet tasty, and they usually appeal to the whole family. They can be cooked in various ways, always giving dishes an intense and flavorful taste: a true taste of the woods. The sbrise in a pan suggested on this page are also known, in Veneto, as sbrise in a pot. Venetians know well that a pot is nothing more than a pan.
The Recipe for Sbrise in a Pot
The recipe for sbrise in a pot or in a pan described above is very simple. You can enrich or modify it by initially adding garlic and parsley. You will take your pan, add oil, garlic, and parsley, and then sauté everything a little. Meanwhile, remove the tough parts of the stems of your mushrooms and cut the remaining part into cubes or strips, as you prefer. Add the mushrooms to the pan, season with salt, and cover. They will be sautéed sbrise in a pan, very tasty, perfect to serve with meat dishes, polenta, potatoes, or other dishes of your choice.
Other Recipes with Sbrise
Other recipes with sbrise can include sbrise baked with oil and salt (very simple), breaded and fried sbrise, breaded sbrise baked in the oven (for those who do not want to fry). In general, sbrise are very versatile mushrooms: you can buy them in abundance for relatively little and then indulge in the kitchen as you see fit.