Ingredients
Mushrooms
- 10 ounces oyster mushrooms
Cooking
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 1 clove garlic, finely chopped or grated
- ¼ cup fresh Italian parsley leaves
Instructions
- Prepare the mushrooms: Gently pat the oyster mushrooms with a clean towel to remove any excess moisture. Trim off the hard stem at the base of each cluster. Separate larger clusters into bite-sized pieces using your hands or a knife for even cooking.
- Heat the pan and cook mushrooms: Place a large nonstick or cast iron pan over medium-high heat. Test the heat by dropping a small amount of water—when it sizzles and evaporates immediately, add the olive oil. Arrange the mushrooms in a single layer without overcrowding; if necessary, cook in batches. Let them cook undisturbed until the underside becomes golden brown and crisp, then season with salt and freshly ground black pepper and toss gently.
- Make garlic butter sauce: Transfer the cooked mushrooms to a serving platter. Without reheating the pan, add butter, chopped garlic, and fresh parsley to the hot pan. Swirl the pan until the butter melts completely and the garlic becomes fragrant, releasing its aroma.
- Serve: Pour the garlic butter sauce over the sautéed mushrooms evenly. Serve immediately as a savory side dish or use as a topping.
Notes
- Be sure not to overcrowd the pan to ensure mushrooms brown nicely instead of steaming.
- Use fresh parsley for vibrant color and flavor; flat-leaf Italian parsley is preferable.
- Adjust garlic quantity according to your taste for more or less pungency.
- These mushrooms pair beautifully with toasted bread, polenta, or as a side to grilled meats or pasta dishes.
- To keep mushrooms crispy, serve immediately after cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Italian
