This oyster mushroom recipe is quick, easy and versatile. Serve them on their own, or spin them into a vegetarian main dish by using them as a topping for creamy polenta or farro. The trick to super-savory mushrooms is not crowding the pan while they cook. We brown the mushrooms in two batches and add the garlic and butter in the last step to maximize the flavor.
Sautéed Oyster Mushrooms with Garlic Butter
This oyster mushroom recipe is quick, easy and versatile. Serve them on their own, or spin them into a vegetarian main dish by using them as a topping for creamy polenta or farro. The trick to super-savory mushrooms is not crowding the pan while they cook. We brown the mushrooms in two batches and add the garlic and butter in the last step to maximize the flavor.
Ingredients
- 1 1/2 pounds oyster mushrooms
- 2 tablespoons sunflower oil or extra-virgin olive oil divided
- 10 small cloves garlic thinly sliced
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Remove and discard about 1/2 inch from the stem end of each mushroom; halve or quarter any large mushrooms.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of the mushrooms; cook, undisturbed, until bottoms are golden brown, about 4 minutes. Transfer to a plate; do not wipe the pan. Repeat with the remaining 1 tablespoon oil and the remaining mushrooms.
- Return all the mushrooms to the pan; cook, undisturbed, until fully tender, about 2 minutes.
- Stir in garlic, butter, salt and pepper; cook, stirring constantly, until the butter is melted and the garlic is aromatic, about 1 minute. Remove from heat and stir in parsley.
