Wüsthof America

Sautéed Oyster Mushrooms

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Oyster Mushrooms with Celery Root and Pickled Celery


Recommended Tools:

WÜSTHOF 8” Cook’s Knife, 3 ½” Paring Knife


Servings: 2-4



  • 1 whole cluster oyster mushrooms (ending with 1 cup julienned mushrooms)
  • ¼ cup Swiss chard, torn or chiffonade
  • 2 Tbsp chives, minced
  • 2 Tbsp extra virgin olive oil or neutral cooking oil (such as grapeseed), plus additional splash
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 2 Tbsp unsalted butter
  • ½ cup white wine or champagne vinegar
  • ½ cup water
  • 2 Tbsp raw or granulated sugar
  • Kosher salt, to taste
  • 1 cup fresh celery, large bias cut
  • 2 Tbsp unsalted butter, plus 1 tsp
  • ¼ cup celery root (celeriac), diced
  • Fresh ground black pepper, to taste



Oyster Mushrooms:

Using a paring knife, remove mushroom caps from large cluster along the base of the stem.

Cut mushroom caps into ¼" thick strips (julienne), ending with 1 cup julienned mushroom caps.

Reserve any remaining mushrooms caps for later use along with stems and scrap pieces.

Tear Swiss chard into bite-size pieces or chiffonade-stock. Stack the leaves, roll them tightly andslice into 1/8" strips.

Wet a small paper towel and wrap whole chives in towel, exposing half of the chive at one time.

Mince chives finely.

Add olive oil to medium sauté pan. Once hot, add mushrooms. Be sure not to over crowd mushrooms andkeep them in a single layer.

Season mushrooms with salt and fresh ground black pepper.

Feel free to add another splash of olive oil if mushrooms absorb the first 2 tablespoons.

Once mushrooms are slightly brown (2 – 3 minutes), add butter and continue to sear until mushroomsare golden brown.

Using a slotted spoon or spatula, transfer mushrooms to pot of celery/celery root once items are cooked(see instructions below).

Swiss chard and chives will be added below.

Celery Root and Pickled Celery:

In a medium saucepot, combine vinegar, water, sugar, and salt to taste and bring to a boil.

Allow mixture to cool slightly and pour mixture over bias-cut celery and allow to sit refrigerated forup to 24 hours.

Heat 2 tablespoons unsalted butter in medium saucepan.

Once foaming, add celery root, season to taste with salt and pepper.

Cook celery root until fork tender, drain pickled celery from pickling liquid and add to celery root andheat through.

Reserve a splash of celery pickling liquid for serving.

To Serve:

Add seared mushrooms to pot of celery root/pickled celery.

Mount vegetables with remaining teaspoon of unsalted butter, Swiss chard, minced chives anda splash of celery pickling liquid.

Season to taste with salt and pepper.

Serve on long platter and enjoy!