Oyster Mushroom Recipe

This Oyster Mushroom Recipe is a must-try! Enjoy tender, savory mushrooms sautéed with garlic and butter, perfect for any meal.

Prep Time10

Cook Time15

Total Time25

Servings: 4 servings

Start by cleaning the oyster mushrooms. Gently wipe them with a damp cloth to remove any dirt. Avoid soaking them in water, as they can become soggy. Trim any tough ends and tear or slice the mushrooms into bite-sized pieces.
In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Allow the oil to warm up but not smoke.
Add the oyster mushrooms to the skillet. Sprinkle with salt and freshly ground black pepper to taste. Sauté the mushrooms for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Once the mushrooms are cooked, push them to one side of the skillet. In the empty space, add 2 tablespoons of unsalted butter and 2 cloves of finely chopped garlic. Let the garlic sauté for about 1 minute, being careful not to let it burn.
Once the garlic is fragrant, mix it with the mushrooms. Cook for an additional minute, allowing the flavors to meld together. Remove from heat and stir in the freshly chopped parsley and thyme.
Transfer the sautéed oyster mushrooms to a serving dish. You can enjoy them on their own, or as a delicious topping for pasta or grilled chicken.

Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 3-4 days.
To freeze, spread them on a baking sheet and freeze until solid, then transfer to freezer-safe bags.
Reheat in a skillet over medium heat for best texture and flavor.