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A Crispy and Garlicky Home Run Every Time
The first time I ate wild oyster mushrooms foraged from our property, I made this recipe and it blew my mind. Not only was it the first time eating wild mushrooms ever, it was the first time I cooked mushrooms that weren’t soggy and boring button mushrooms from the supermarket.
Tearing the oyster mushrooms by hand into thin strips along the gills makes perfect size bites that crisp up nicely in the pan as long as each piece is given plenty of breathing room.
Add garlic and butter to your heart’s content. This makes the most scene stealing side dish to a nice steak or pork chop. Now, the challenge will be to control yourself from consuming them straight out of the pan long enough for there to be any left for the dinner plate!
Pan Seared Oyster Mushrooms in Garlic Butter
Notes
Add a couple sprigs of thyme to each batch as they cook for an herbal punch up of flavor!
Ingredients
- 1 lb fresh oyster mushrooms
- 4 tbs butter
- 1 tbs olive oil
- 3 tbs minced garlic (about 3-4 cloves)
- salt
- pepper
Instructions
- Tear oyster mushrooms into thin strips along the gills discarding the woody ends.
- Heat fry pan over medium high heat.
- Add olive oil and 2 tbs butter.
- Working in batches, place mushroom strips in the pan in a single layer being careful not to crowd the pan.
- Let cook undisturbed for 3-5 min or until bottoms are crisp and golden.
- Toss the mushrooms, add pinch of salt, 1 tbs of the garlic and toss again.
- Let cook 1-2 min longer until garlic is fragrant and mushrooms are crispy and browned throughout.
- Serve immediately.
