Maple Tarragon Oyster Mushrooms

Maple Tarragon Oyster Mushrooms

This next recipe is strongly inspired by Karine, my work colleague who served up miniature oyster mushrooms sauteed in butter and maple syrup during a girls’ night in. It was amazing. How amazing was it? Here are two descriptions:

RATED G: I was astounded at how 3 simple ingredients could yield such a tasty result! Geez Louise, I MUST make more!

RATED R: Holy crap. If maple syrup and butter had a threesome with oyster mushrooms, then had huge fight, didn’t speak for like 5 days, then had awesome threesome-make-up-sex, this is what it would taste like.

With sugar shack season just around the corner (usually February through May), I decided to make my own version of this delicious side dish. It makes a great addition to grilled meats or a gourmet brunch.

Ingredients (serves 4):

  • 4 cups of oyster mushrooms, rinsed & stems removed
  • 2 Tbsp of cold butter, cubed
  • 2 Tbsp of maple syrup
  • 1 1/2 tsp of dried tarragon
  • Salt and pepper

Directions: This can’t get any easier guys. Preheat your oven to 400°F. Put the oyster mushrooms in an ovenproof dish, add the cubes of butter, drizzle the maple syrup on top and sprinkle the tarragon all over that stuff. Add salt and pepper, and bake uncovered for 20 minutes. Let the mushrooms cool for 5 minutes before serving. Aaaaannnnnddddd you’re done.

Maple Tarragon Oyster Mushrooms

Music: Considering Karine inspired this recipe, it think it’s only fair she gets to pick the song.  So here’s “Acapulco” from Bernard Adamus, a laid back song perfectly suited for a sugar shack. Enjoy!



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