Garlic Butter Oyster Mushrooms

If you haven’t already done so, start by cleaning the mushrooms. Take a wet paper towel and gently wipe off any dirt from the mushrooms. You do NOT want to rinse them because they absorb water easily and will turn out too chewy when cooked. Slice as desired.

In a large skillet over medium heat, heat the butter and olive oil. Once hot, add in the mushrooms in an even layer. Let the mushrooms sit on medium heat and do not touch them for about 3 minutes. This will create some nice caramelization around the edges of the mushrooms. Stir and cook for 2 more minutes.

Pour in the wine, if using, and cook for an additional 2 minutes. Stir in the garlic and parsley and cook for 1 additional minute.

Season to taste with salt and pepper. Serve and ENJOY!

Prep before cooking. This recipe moves quickly. It’s a good idea to have your ingredients measured and chopped before heating your pan.

Storing. Sautéed oyster mushrooms are best enjoyed immediately. However, if you have leftovers, place them in an airtight container in the refrigerator for up to 3 days.

Be patient. When you add the mushrooms to the pan, let them cook for about 3 minutes without stirring or moving them around. This will help to caramelize the edges of the mushrooms for maximum flavor.

Spicy. Add 1/4 teaspoon crushed red pepper flakes.

Herbs. I typically use fresh parsley in this recipe, but other great options are dill, chives or thyme leaves.

Cheese. Stir in 2 to 4 tablespoons grated parmesan cheese before serving.

Onions. Add 1 thinly sliced onion when you put the mushrooms in the pan to cook.