Best Sauteed Oyster Mushroom Caesar Salad Recipes

Sautéed Oyster Mushrooms image

Provided by Lillian Chou

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar

Steps:

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

Oyster Mushroom Saute image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 medium leeks
2 teaspoons olive oil
1/2 cup Johannisberg Riesling
1/2 red bell pepper
1 quart fresh oyster mushrooms
1 package baked tofu
1 teaspoon tamari, diluted with 1/2 teaspoon water
Grated hard cheese, such as Parmesean, Dry Jack, or Romano, optional

Steps:

Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.

Sauteed Oyster Mushroom Caesar Salad image

Provided by Abby Girl

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons low-fat mayonnaise
3 tablespoons parmesan cheese, grated
3 anchovies, rinsed and minced
1 garlic, minced
3 tablespoons water
3 tablespoons lemon juice, fresh
1 teaspoon Dijon mustard
1 pinch pepper
2 teaspoons vegetable oil
1 lb oyster mushroom, cleaned and diced
8 cups romaine lettuce, packed and torn
1 tablespoon parmesan cheese, grated

Steps:

Dressing: combine the ingredients for the dressing in a food processor or blender. Blend until smooth.
In a skillet, add the vegetable oil and saute the oyster mushrooms for 5 - 8 minutes or until tender and brown. Cool slightly.
Toss the greens with enough dressing to coat. Divide among 6 plates and top with the sautéed mushrooms.
Sprinkle with the parmesan cheese.

Nutrition Facts : Calories 86.4, Fat 3.2, SaturatedFat 0.9, Cholesterol 4.6, Sodium 154.2, Carbohydrate 11.1, Fiber 3.4, Sugar 1.9, Protein 5.9