Sauteed Giant Puffball Or King Oyster Mushrooms – a delicious recipe with Mushroom, Butter, Olive Oil, thyme, rosemary, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Clean the mushroom by using a damp paper towel to remove any dirt, and trim the stem end with a paring knife so all that remains is white flesh. If the Puffball is very large, it's a good idea to peel it first - the outer skin can get leathery.
2
Slice the puffball into large slices, about 1/4 inch thick. If using King Oyster Mushrooms, slice them lengthwise as thickly and evenly as you can.
3
Stud the mushroom slices with the rosemary leaves, and sprinkle liberally with 1/2 the salt and pepper.
4
Melt the butter and oil over medium heat in a large skillet until foamy.
5
Lay the mushroom slices in the skillet and fry them until they are well browned - about 3-4 minutes depending on their size.
6
Flip the slices over, season again with remaining salt and pepper, and sprinkle with fresh thyme while waiting for the other side to brown.
7
Serve immediately with a nice steak, grilled chicken, or all by themselves with just a salad and bread.
203
kcal
Calories
19
g
Fat
6
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound Fresh Puffball or King Oyster Mushroom (seasonings are per pound), 4 tablespoons Butter, 2 tablespoons Olive Oil, 1 tablespoon fresh thyme leaves, and more.
Yes, Sauteed Giant Puffball Or King Oyster Mushrooms falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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