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!
