Ingredients
10 ounces (284 g) oyster mushrooms
1 tablespoon (15 ml) extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons (30 g) unsalted butter
1 clove garlic, finely chopped or grated
¼ cup (15 g) fresh Italian parsley leaves
Instructions
- Prepare the mushrooms: Gently pat the mushrooms dry with a clean towel. Trim off the tough base of each cluster and separate large clusters into smaller bite-sized pieces.
- Sauté the mushrooms: Heat a 10–12-inch non-stick pan over medium-high heat. When the pan is hot, add olive oil. Arrange the mushrooms in a single layer and cook without turning for 3–4 minutes, until the bottoms are golden brown. Sprinkle with salt and pepper and toss gently. Cook in batches if necessary.
- Make garlic butter: Transfer the mushrooms to a serving platter. In the same pan (off the heat), add butter, garlic, and parsley. Swirl until the butter melts and the garlic is fragrant.
- Serve: Pour the garlic butter over the mushrooms and serve immediately.
Notes
- Batch Cooking: Avoid overcrowding the pan to achieve a nice sear on each mushroom.
- Cleaning: Use a soft towel instead of water to prevent the mushrooms from becoming soggy.
- Serving Ideas: Great on toast, pasta, scrambled eggs, risotto, or polenta for a versatile side or main component.
- Flavor Variation: Add a pinch of red pepper flakes or a squeeze of lemon juice for extra zing.
- Prep Time: 10 min
- Cook Time: 10 min