Lindale Village, 111 Main Road North, Paraparaumu 5032, New Zealand
The mushroom farmers hot-line: +64 204 098 5657
Sautéed Oyster Mushrooms

Prep Time: 15 minutes

Cook Time: 5 minutes

Category: breakfast or lunch

Yield: 2

Sautéed Oyster Mushrooms


  • 200g fresh oyster mushrooms
  • 30g butter
  • 2 cloves garlic sliced thinly
  • Freshly ground black pepper and salt
  • 50ml cream (optional)
  • Handful parsley, spinach or spring onion, roughly chopped
  • Lemon juice (optional)
  • Ricotta (optional)
  • Sliced good quality bread


  1. Melt the butter in a heavy based fry pan. Add garlic and cook until soft.
  2. Tear the mushrooms into strips (can discard stem or cut into smaller pieces and use) and add mushrooms to pan and cook until soft.
  3. Add cream if using, and turn down heat.
  4. Add parsley (or spinach or spring onion) and squeeze of lemon.
  5. Spread toast or fresh bread with butter or ricotta, pile on the mushrooms and add pepper and salt to taste.
  6. Variation: Add dash of Tamari and sesame oil in place of cream and lemon