Best Sautéed Oyster Mushrooms With Scallions And Onions Recipes

SAUTEED MUSHROOMS AND SCALLOPS

Sauteed Mushrooms and Scallops image

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories Seafood Shellfish Scallops

Time 25m

Yield 3

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

Steps:

Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

SAUTéED OYSTER MUSHROOMS WITH SCALLIONS AND ONIONS

Sautéed Oyster Mushrooms With Scallions and Onions image

Make and share this Sautéed Oyster Mushrooms With Scallions and Onions recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb oyster mushroom
2 orange sections, peeled
1/8 large korean pears, tart apple or 1/8 large crisp tart apple
3 ounces fresh ginger
4 tablespoons brown sugar
1/4 cup sake
3/4 cup low sodium soy sauce
3/4 cup water
3 tablespoons sesame oil
7 ounces onions, peeled and thinly sliced
5 ounces scallions, sliced into 3-inch-long pieces
2 cups mixed salad greens
1 teaspoon sesame seeds

Steps:

Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.

Nutrition Facts : Calories 264.2, Fat 11.1, SaturatedFat 1.6, Sodium 1620.5, Carbohydrate 34.5, Fiber 4.1, Sugar 18.7, Protein 6.1

STIR-FRIED OYSTERS WITH MUSHROOMS AND SCALLIONS

Stir-Fried Oysters With Mushrooms and Scallions image

Provided by Marian Burros

Categories dinner, pastas, main course

Time 15m

Yield 3 servings

Number Of Ingredients 13

Ingredients

2 quarts water
3 dozen freshly shucked oysters with liquor reserved
2 tablespoons cornstarch
1 tablespoon sesame oil
2 tablespoons canola or corn oil
1 tablespoon minced garlic
1 tablespoon freshly grated ginger
1 bunch scallions, chopped, greens reserved
1 small can sliced water chestnuts, drained
1/4 pound small fresh pea pods, strings removed
1/2 pound fresh mushrooms, sliced
2 tablespoons reduced-sodium soy sauce
1 pound fresh noodles or linguine

Steps:

Heat water for pasta.
Measure oyster liquor; add water, if necessary, to make 3/4 cup.
Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds. Add white part of scallions and cook 30 seconds longer.
Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute. Stir in soy sauce and stir-fry 1 minute longer.
Cook noodles in boiling water about 1 minute.
Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
Drain noodles and garnish with oyster mixture. Garnish with chopped scallion greens.