Blue Oyster Mushrooms are meatier than the regular on the shelf white mushrooms. A little chewier with an earthy rich flavour, these mushrooms are indeed a treat.
Sauteed Blue Oyster Mushrooms
A quick sauté in a hot skillet is all these mushrooms need. Very low in Carbs, 3 CHO per 86 grams raw.
Ingredients
- 200 gr package Blue Oyster Mushrooms trimmed to 170 gr 6 CHO
- 3 TBSP butter 0 CHO
- Salt and pepper 0 CHO
- 20 gr spinach chopped 0 CHO
TOTAL CHO 6 CHO
- 2 SERVINGS = 3 CHO PER SERVING
- 3 SERVINGS = 2 CHO PER SERVING
Instructions
- Blue Oyster Mushrooms grow in colder climates and will store well in the refrigerator. But don’t wait too long, you want to cook them at their freshest.
- Trim bottom core about 2 inches and roughly chop remaining mushrooms.
- Heat butter in skillet over medium high heat.
- Add mushrooms and liberally salt and pepper with grinders.
- Add chopped spinach after about 3 minutes.
- Sauté until mushrooms are golden in color.
- Serve immediately.
