In our home, we first simmer the mushrooms in water before we fry them up with butter and garlic. By first simmering them, it helps break down the chitin, a fibrous substance forming the main part of the mushroom cell wall. Chitin is a great source of fibre but humans can’t digest it so simmering the mushrooms help release all the goodness inside.
This dish can be served on it's own or it can form the base for more elaborate mushroom dishes. We like to add it to pastas and omelettes.
- 250g Oyster mushrooms
- Butter / olive oil / coconut oil
- Crushed garlic
- Salt and pepper
- Slice/tear the oyster mushrooms into bite-sized pieces.
- Simmer them in a little water for 10 mins.
- Boil away any remaining water.
- Add your fat: Butter, olive oil, coconut oil, the world is your oyster (mushroom).
- Add garlic, salt and pepper and fry over a medium to high heat until the mushroom turns golden brown. Browning them brings out the nutty, caramelised, umami flavours of the mushroom.
- Serve as a main, side or on toast!