Sautéed Oyster Mushrooms with Garlic
NOTE: We get our mushrooms from Manchester Mushroom Farm and this is a recommended recipe of theirs from familystylefood.com
Prep:
- 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. Rinsing is not recommended 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.
Ingredients:
- 10 ounces (284 g) oyster mushrooms
- 1 tablespoon (15 ml) extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons (30 g) butter
- 1 clove garlic, finely chopped or grated
- ¼ cup (15 g) fresh Italian parsley leaves
Directions:
- Gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces, using your hands or a knife.
- Place a large (10-12-inch) nonstick pan or cast iron 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. (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.
