I want to the local farmer’s market and I came across a species of mushroom I’m not familiar with: ouster mushrooms. Pleurotus ostreatus, also known as pearl oyster mushrooms and tree oyster mushrooms are very popular in Chinese, Japaneses and Korean cuisine. But what could I do with these suckers? Then I figured, mushrooms are mushrooms. So why not sauté them in olive oil with herbs and chicken broth? The same as I would do with button mushrooms?  Whether it’s wild mushrooms picked in the forest or  store-bought, the process is the same. And, you know what, it always works out.

The recipe given can work with whatever mushroom type you can get your hands on, whether it’s Shitake, Portobello, Crimini, you name it. Still,  I call it Wild mushroom Sauté. Also, you can serve it as a side dish or an entrée  over rice, couscous or quinoa. I served it over spaghetti.


4 tablespoons olive oil
1 shallot, peeled and finely chopped
4 cups mushrooms, rinsed, cleaned and sliced
1 tablespoon fresh chopped leaf thyme, or 1 teaspoon dried
1 tablespoon fresh chopped leaf oregano, or 1 teaspoon dried
½ cup chicken broth
Salt and ground black pepper to taste


  1. Heat oil in a medium saucepan or skillet, Add shallot and cook on medium-high heat for 2 minutes. Add mushrooms, thyme and oregano. Sauté for 30 seconds.
  2.  Add chicken broth. Season with salt and pepper. Lower heat, and simmer for 15 minutes or until mushrooms are softened.
    Yield: 2-3 servings