This Garlic Butter Oyster Mushrooms recipe taken from Food With Feeling is a quick and delicious dish that highlights the natural, delicate flavor of fresh oyster mushrooms. Sautéed to perfection in golden, fragrant garlic butter, these mushrooms develop a beautifully tender texture with crispy edges that will keep you coming back for more.
Whether served as a savory side, a tasty appetizer, or even a topping for pasta or toast, this recipe is versatile, easy to prepare, and bursting with flavor. Ready in minutes, it’s the perfect way to enjoy farm-fresh goodness any day of the week.
Let’s get cooking and bring this mouthwatering dish to life!
INGREDIENTS:
- 1 pound of oyster mushrooms, sliced or whole
- 3 tablespoons of unsalted butter (plant based or regular)
- 1 tablespoon of olive oil
- 3 large cloves of garlic, minced or pressed
- 1 tablespoon of fresh parsley, chopped
- Optional splash of white wine (I usually do about 1 tablespoon but you can simply leave it out)
- Salt and pepper to taste
INSTRUCTIONS:
- Do NOT rinse the mushrooms 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!
NOTE: 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.