Sautéed Oyster Mushrooms
Simple, sautéed mushrooms great for a side dish or a finishing topping
Equipment
- 1 Skillet Carbon Steel or Cast-iron is preferred
Ingredients
- 1 lb oyster mushrooms
- 1 tbsp olive oil extra virgin
- 2 tbsp butter
- salt sea salt or pink himalayan preferred
- ground black pepper Freshly cracked preferred
- 1 clove garlic finely chopped or grated
- parsley as fresh garnish
Instructions
- Prepare your mushrooms: Cut of the base of the mushrooms to remove any dirt. Tear the mushrooms into bite-sized slices, the mushrooms are mostly water, so they will cook down a lot!
- Place your skillet over a medium-high heat, let it heat up for a minute or two and add olive oil.
- Place mushrooms in the pan and add salt and pepper.
- Once mushrooms start to become brown and crispy, stir them and add in the butter and garlic.
- Cook until butter is melted and garlic is fragrant. Taste and add more salt and pepper if needed.
- Top with fresh herb, such as parsley.
Notes
Serve as a side dish, on top of pasta, add to an omelet, or eat them by themselves!
This recipe works well with Lion's Mane or Chestnut Mushrooms also.