Sautéed Oyster Mushrooms Recipe (Vegan & Paleo)

This Sautéed Oyster Mushrooms Recipe is a quick, easy, and flavor-packed vegan and paleo weeknight dinner. Topped with fresh chives and parsley and simmered until soft in your favorite white wine, it’s a complete meal served with jasmine rice. And the best part is that it takes just 15 minutes to make!

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Hey Foodies,

Do you love mushrooms? They’re one of my favorite foods. And they’re my absolute favorite meat substitute for healthy vegan meals like this recipe for sautéed oyster mushrooms.

There are so many different kinds of mushrooms, and they all have their uses. However, oyster mushrooms are especially flavorful, with a meaty texture that I can’t get enough of.

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And even if you’re not as wild for oyster mushrooms (or any fungi) as I am, this savory recipe for white wine-soaked mushrooms with fresh herbs can change even a mushroom skeptic into a fan.

Plus, not only is this meal vegan, it’s also paleo. Furthermore, it takes just one pan and less than 20 minutes to make a complete vegetarian meal or side dish. Truly, this is one of those dishes that you can enjoy all year long. 

Before you jump up to your stove, read on my usual Tips & Tricks to make the best oyster mushrooms recipe at home:

How to Make Sautéed Oyster Mushrooms – Best Tips & Tricks

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1. Which mushrooms are best to sautée?

You can sautée any mushrooms. But depending on your preferences, different varieties have different textures when they’re cooked.

The oyster mushrooms in this recipe become super tender and soft, thanks to the white wine. They also become deeply savory as they absorb garlic flavor while they cook.

So note that you don’t want to overpower the dish with too much garlic (unless you LOVE it)!

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On the other hand, shiitake mushrooms have a very delicate flavor. If you decide to use shiitakes, go light on the seasonings to let the vegetables speak for themselves.

Button and crimini mushrooms are also amazing to sautée. You can either buy them small and cook them whole, or slice up larger ones. These more basic-tasting mushrooms can handle lots of your favorite herbs and garlic. 

2. Preparing the oyster mushrooms to sautée

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Before you sautée the mushrooms, there are a few easy steps to prepare them for the best results:

  1. First, separate the cluster. You can do this by gently pulling apart the large sections from the central stem. Don’t make pieces that are too small, because you want a nice piece of mushroom to sink your teeth into.
  2. Next, cut off about half an inch of the rubbery ends and discard.
  3. Finally, if your mushrooms have visible dirt, gently clean them with a damp kitchen towel. Avoid getting the mushrooms too wet, which will prevent them from searing in the pan.

Now they’re ready to be cooked!

3. Which ingredients can be changed in this vegan sautéed oyster mushrooms recipe?

Sauteed Oyster Mushrooms Recipe (Vegan & Paleo)

This vegan sauteed oyster mushrooms recipe is super easy, with just a few ingredients. And better yet, you can easily make swaps to use what you have on hand. 

First of all, you can keep this recipe alcohol-free by using vegetable (or chicken) stock instead of wine.

If you do use wine, always go for your favorite bottle. The wine will reduce and infuse the mushrooms with its flavor, so it’s important to use one that you enjoy drinking. Never buy anything labeled “cooking wine,” which is just code for “not good enough to drink.”

You can also substitute the chives and parsley with your favorite fresh herbs. Other tasty options include fresh cilantro, basil, or oregano.

4. What to serve with sautéed oyster mushrooms

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I love to keep it simple by serving sautéed mushrooms over cooked rice. I often choose jasmine rice, but brown or wild rice also works. Other grains, like quinoa, farro, or couscous also make a healthy base to your mushrooms. 

Another great way to serve this dish is with grilled steak or chicken.

To keep your meal fully vegan, you can also top a homemade veggie burger with your mushrooms and sauce. 

Here are a few more tasty and easy recipes that pair well with this vegan sauteed oyster mushrooms recipe:

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That’s all for today, Foodies! I hope you’re adding this vegan Sautéed Oyster Mushroom Recipe to your dinner menu soon. 

For more healthy vegan and paleo recipes and videos, please Subscribe to my YouTube Channel.

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5 from 2 votes

Sautéed Oyster Mushrooms Recipe (Vegan & Paleo)

Quick and easy Sautéed Mushrooms make a light plant-based dinner or side dish with fresh herbs and a white wine sauce. This recipe is Vegan, Paleo and it takes just 15 minutes to make.
Course lunch, Side Dish
Cuisine Paleo, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 225kcal
Author Mihaela

Equipment Needed


  • 1 1/2 tbsp olive oil
  • 1 lb (450g) oyster mushrooms
  • 3-4 cloves garlic - pressed
  • sea salt and freshly ground black pepper - to taste
  • 1/2 cup (120ml) dry white wine of choice - go for your favorite wine
  • 2 tbsp chopped chives
  • 2 tbsp chopped curly parsley
  • Optional: cooked jasmine rice - for serving


  • Heat the oil in a large skillet over medium heat.
  • Add the oyster mushrooms and sauté for 3-4 minutes, stirring with a spatula.
  • Once the mushrooms start turning golden-brown, reduce the heat to low and stir in the minced garlic. Sprinkle with a pinch of salt and pepper.
  • Pour in the wine and allow it to simmer until fully reduced, stirring frequently, about 6-7 minutes, or until the mushrooms are tender.
  • Once the mushrooms are cooked, remove from heat and garnish with chives and parsley.
  • Serve over cooked jasmine rice, if desired.

Recipe Notes

Be sure to read the Tips & Tricks above before making my best sauteed oyster mushroom recipe. Here is a summary:
  1. For other mushrooms that are delicious sautéed, read Tip 1.
  2. Tip 2 has all of the important steps to take to prepare your oyster mushrooms for cooking. 
  3. For serving ideas, including my favorite ways to make this oyster mushrooms recipe into a complete meal, see Tip 3.
  4. Tip 4 includes all of the handy ingredient substitutions and swaps to make this recipe your own. Enjoy!


Calories: 225kcal | Carbohydrates: 17g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 1028mg | Fiber: 5g | Sugar: 3g | Vitamin A: 576IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 3mg
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