Pan-Fried Wild Mushrooms with Swiss chard

Pan-Fried Wild Mushrooms with Swiss chard



  • 7 tablespoons olive oil, divided

  • 1 teaspoon sesame oil

  • 8 ounces fresh oyster mushrooms (about 5 cups), torn into large pieces

  • 8 ounces fresh shiitake mushrooms, stemmed and cut into 1/4-inch-thin slices (about 5 cups)

  • 2 teaspoons kosher salt, divided

  • 1 packet of truvia

  • 1 tablespoon grated peeled fresh ginger

  • 1 tablespoon garlic, minced scallions, thinly sliced, white and green parts separated

  • 1-2 tablespoons coconut aminos

  • 3 tablespoons lower-sodium soy sauce or tamari

  • 4 teaspoons rice vinegar 8 cups loosely packed chopped fresh Swiss chard

  • 1/4 teaspoon black pepper


  1. Working in 3 batches, heat 2 tablespoons of olive oil in a large cast iron skillet over a high flame. Add oyster mushrooms and shiitake mushrooms to skillet in a single layer; cook, stirring occasionally, until browned, 6-8 minutes.

  2. Transfer to a baking sheet. Sprinkle all mushrooms evenly with 1 teaspoon salt.

  3. Once the mushrooms are cooked, add sesame oil and remaining 1 tablespoon olive oil to skillet; heat over medium low. Add ginger, garlic, and white parts of scallions; cook, stirring often, until fragrant, about 1 minute.

  4. Add truvia, coconut aminos, soy sauce, and stir.

  5. Add in the Swiss chard and stir until wilted.

  6. Once the Swiss chard is cooked down, add the mushrooms back in.

  7. Garnish with green parts of the scallions and serve.


Additional notes:


Don't be afraid of burning the mushrooms over the high flame. The mushrooms excrete tons of water.


As you go throughout your batches, lower the flame, careful not to burn yourself.

Leave a comment