Wild mushrooms

sauteed oyster mushrooms

It’s been an odd summer. Very hot, then very cool. It became hot again and of course our air conditioner stopped working Imagine it! Nearly 80 degrees and hot and sticky!

Well, Kendall and Porky were beside themselves. We all were getting grumpy so we jumped into Patty Prius for a lovely cooling drive. As we drove along the river, my eyes caught a glimpse of what I could only be described as the biggest wild mushroom I’d ever seen. But was it edible? We stopped to investigate.

Golden oyster mushroom

I could see the glee (and perhaps even a tear) in Kendall’s eyes. Imagine our astonishment and joy once I discovered this glorious specimen.

I carefully documented the location and genus before taking this lovely ruffled lady home.

Now what to do with it?


Clean the mushrooms using a mushroom brush, cutting off stems (save for later). Gently wash mushrooms and pat dry with a paper towel.

Sauteed Golden Oyster Mushrooms

2 lbs Oyster mushrooms (portabella or white button mushrooms can be substituted)

1/2 yellow onion, finely diced

3-4 cloves of garlic, crushed and chopped

Olive oil

2 T chicken broth mix

1/2 C water

Finely dice 1/2 a yellow onion. Peel, crush and chop 3 cloves of garlic. Cut or tear mushrooms in to bite-sized pieces.
Saute onion in 2 T olive oil until translucent. Add Garlic and continue to cook for 1 minute. Add mushrooms to skillet with onion and garlic. Add 1/2 cup water and 1 1/2 tablespoons of chicken broth mix. Bring to a simmer. Add 2-3 tablespoons of butter, cover and simmer for 20-30 minutes until tender.

FYI and BTW, these mushrooms have a delicious, mild mushroom flavor so don’t overwhelm them with too many spices! These go great with our cheesy polenta! (Recipe coming soon, after the AC is fixed!)