Ingredients
Ingredients
- 1 pound oyster mushrooms (sliced or whole)
- 3 tablespoons unsalted butter (vegan butter can be used as desired)
- 1 tablespoon olive oil
- 3 large cloves of garlic (minced or pressed)
- 1 tablespoon fresh parsley (chopped)
- Optional: 1 tablespoon white wine
- Salt and pepper to taste
Instructions
- Clean the mushrooms: Gently wipe any dirt off the oyster mushrooms using a wet paper towel without rinsing them, as they absorb water and can become chewy when cooked. Slice them as preferred.
- Sauté mushrooms: Heat the unsalted butter and olive oil in a large skillet over medium heat. Once hot, add the mushrooms in an even layer and let them cook undisturbed for about 3 minutes to create caramelization around the edges. Then stir and cook for an additional 2 minutes.
- Add wine and aromatics: Pour in the optional white wine and cook for 2 more minutes. Next, stir in the minced garlic and chopped parsley, cooking for 1 minute until fragrant.
- Season and serve: Season the mushrooms to taste with salt and pepper. Serve hot and enjoy this delicious, garlicky side!
Notes
- Do not rinse mushrooms with water to prevent sogginess; wiping clean is preferred.
- Use vegan butter to make this recipe vegan-friendly.
- The white wine is optional but adds a nice depth of flavor.
- Serve as a side or as a topping for steaks, pasta, or toasted bread.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Western
- Diet: Vegetarian
