Roasted Oyster Mushrooms ( Pleurotus)
Print RecipeIngredients
- 1 1/2 pds oyster mushrooms ( about 24 oz)
- 4 tbsp olive oil
- 1 tbsp mustard powder
- 2 tbsp dried organo
- 1 tbsp balsamic vinegar
- salt and pepper
- freshly chopped parsley
Instructions
Preheat the oven to 350F. In a round baking dish add the washed mushrooms and the rest of the ingredients except the parsley. Use your hands to incorporate in all crevices of mushroom.
Place in oven to cook for 20 minutes, add freshly chopped parsley and serve right on the table in baking dish as a side.
Notes
The Oyster Mushroom is the only one that is found to be low in polyols by Monash University and therefore low fodmap and okay for your digestive system, but only up to 2 cups so tame yourself!
YASSS. I can’t explain how excited I am, so excited that I needed 3 s’s and all CAPS. I’ve been having a sneaking suspicion towards my favorite meaty mushroom, the oyster, but is now confirmed that it is low in polyols and therefore okay to consume on a low fodmap diet. Eating these crispy mushrooms in Greece, I always did when I visited I was always hesitant to chow down fearful of the repercussions, but now thats laid to rest. In Greece, they are typically served grilled or roasted to a crisp in a ton of olive oil, a balsamic glaze to coat, and some fresh herbs to dress it up. So to honor that, and the fact that I was able to locate them in West Virgina ( though it was a hike but well worth it), this recipe is my take on my memories and it does not disappoint. Crispy, meaty and full of flavor they get bathed in olive oil before going to the sauna to crisp up and then dolled in fresh herbs.
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