Sautéed Oyster Mushrooms with Garlic
Our oyster mushrooms are grown right here in the Triangle, by Sweet Peas Urban Gardens, making these hyper-local mushrooms always fresh when delivered. This recipe captures the full flavor of the mushrooms just how they are, fresh and delicious.
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Sautéed Oyster Mushrooms with Garlic
prep time: 10 min
cook time: 10 min
Ingredients
1 package oyster mushrooms
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons butter
(or vegan butter)
1 clove garlic, finely chopped or grated
¼ cup fresh parsley
Preparation
Prep the mushrooms.
Cleaning: Oyster mushrooms grow on tree bark, so they don’t usually have much soil or dirt on them. Gently wipe them with a soft towel to remove any debris. I don’t recommend rinsing them because the delicate caps can fall apart or become waterlogged.Trimming: You’ll find the clusters attached together by a little woody stem at the base. It’s a bit chewy, so it’s best to trim off the stem with a sharp knife.
Slicing: Separate large caps or clusters with with your hands or slice them. Leave them whole if they’re small.
Sautee.
Place a large (10-12-inch) nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan.
Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp.
Sprinkle with salt and pepper to taste and toss.
*Note: If the mushrooms don't fit in one layer in your pan, cook them in 2 batches, adding a little more oil as needed.Transfer the mushrooms to a serving platter. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.
Pour the garlic butter over the mushrooms and serve. Great paired with toast, pasta, or on top of potatoes or eggs.
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