Description
This Pan Fried Oyster Mushrooms recipe offers a simple yet flavorful way to enjoy tender oyster mushrooms sautéed in butter with garlic and fresh thyme, finished with a sprinkle of sea salt and fresh microgreens or parsley, perfect as a savory side dish or appetizer.
Ingredients
Scale
Ingredients
- 1 pound oyster mushrooms
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 1/2 teaspoon sea salt
- 2 to 3 tablespoons microgreens or chopped parsley
Instructions
- Prepare the mushrooms: Wipe any excess dirt off the mushrooms gently. Cut off the stems and discard them or save them for making stock. Slice the oyster mushrooms into bite-size pieces.
- Heat butter and sauté aromatics: Place a large skillet over medium-high heat and melt the butter. Add the minced garlic and fresh thyme to the skillet and sauté for about 1 minute until fragrant.
- Cook mushrooms: Add the mushrooms to the skillet, spreading them out evenly in a single layer. Sauté for 2 minutes without stirring, then flip each piece over and cook for an additional 1 minute until the mushrooms are golden brown and tender.
- Serve: Transfer the cooked mushrooms to a serving plate. Sprinkle with sea salt and garnish with microgreens or chopped parsley. Serve immediately to enjoy at their best.
Notes
- Use fresh oyster mushrooms for best texture and flavor.
- Do not overcrowd the pan to ensure mushrooms brown rather than steam.
- Microgreens or parsley add freshness and color but can be omitted or substituted with other fresh herbs.
- Butter can be replaced with olive oil for a dairy-free option.
