Black Oyster Mushrooms, Cream-Glazed

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Dark, sleek small black oyster mushrooms are more intense in color, flavor, and texture than other oyster mushrooms I’ve tasted—and much more difficult to come by. Their sweet shellfish aroma is intriguing when just cooked, but fishy if reheated. Serve this rich ragoût as a first course, with no more than herbs and toast points.


  • ½ pound black oyster mushrooms
  • tablespoons butter
  • 2 tablespoons minced shallots
  • ¼ teaspoon kosher salt
  • ¼ cup mushroom or vegetable broth
  • ½ cup heavy cream
  • Lemon juice
  • Pepper
  • Optional: minced parsley, chives, and chervil or tarragon


    1. Trim base from mushrooms. Separate caps or pull apart into small clumps, as size dictates. If large, halve lengthwise.
    2. Melt butter in medium-large skillet; stir in shallots and cook a minute or two over moderate heat to soften slightly. Add mushrooms and salt, tossing. Add broth and toss over moderate heat until liquid evaporates and mushrooms are tender throughout, about 2 minutes.
    3. Add cream, raise heat, and stir until cream thickens to coat mushrooms—about 5 minutes. Season with lemon juice, salt, and pepper. Sprinkle with optional herbs. Serve at once.