Oyster Mushrooms And Onions

This red wine rosemary butter sauteeed oyster mushrooms and onions is delicious. It is actually great on it’s own as a side dish. Or alternately it can be served as a topping over rice, potatoes, omelette stuffing, salad or that perfect steak.

Also try this: Herb crusted Sea Bass

Oyster Mushrooms and onions


  • 2 tbsp coconut oil
  • 3 tbsp unsalted cultured butter – divided
  • 6 cloves garlic – peeled, slightly crushed
  • 16 oz oyster mushrooms – washed, sliced
  • 1 onion, chopped
  • 1 tbsp rosemary leaves
  • 3/4 teaspoon Himalayan pink salt or to taste
  • 1/2 teaspoon fresh ground black pepper
  • 3/4 cup dry red wine


  • First place 2 tablespoons of oil and 1 tablespoon of butter in skillet of medium heat.
  • Then add the garlic and cook for about 3mins just until it starts to color
  • Next add onions, oyster mushrooms, rosemary, salt and pepper and sauté for about 10 mins or until lightly browned.
  • Now add your wine and cook for another 5 minutes stirring often.
  • And finally remove from heat and toss with the rest of the butter.
  • Stir gently till the butter is completely melted.
  • Serve hot over rice, potatoes, steak, omelette or as a side dish.
    Sauteed Oyster mushrooms and onionsYou might like Fall Lavender Mint Tea


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