These sautéed mushrooms with garlic and spring onions are a great side dish to all kinds of grilled meats. Paleo, Gluten Free recipe.
Ingredients
2 tablespoons olive oil
250g oyster mushrooms
2 garlic cloves minced
2 spring onions finely chopped
salt and pepper
Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes. If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate. When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper. When serving, top each serving with the remaining chopped green onions.
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