Oyster Mushrooms Recipe

Clean and separate

Gently wipe the oyster mushrooms with a damp paper towel or soft brush to remove dirt. Trim the tough base and separate into bite-sized clusters or tear into pieces approximately 1–2 inches across so they cook evenly.

Dry thoroughly

Pat the mushrooms dry with paper towels to remove excess moisture. Dry mushrooms brown better in the pan.

Season

Toss the prepared mushrooms in a bowl with 1 tsp sea salt, 1 tsp freshly ground black pepper and 2 tablespoons olive oil so they are lightly coated.

Preheat pan

Place a large skillet or sauté pan over medium-high heat until hot, about 2 minutes. A cast-iron or stainless-steel pan works best for good browning.

Sear mushrooms

Add 1 tablespoon olive oil and 1 tablespoon unsalted butter to the hot pan. When the butter foams and the fat shimmers, spread the mushrooms in a single layer (work in batches if needed). Let them cook undisturbed for 2–3 minutes so the underside develops a deep golden-brown color.

Flip and brown other side

Toss or flip the mushrooms and continue to cook, stirring occasionally, until most pieces are golden-brown and slightly crisp at the edges, about 3–4 more minutes.

Add garlic and thyme

Reduce heat to medium. Add 3 cloves minced garlic and 1 tablespoon fresh thyme leaves (or 1/2 tsp dried). Stir constantly for 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze

Pour 1 teaspoon sherry vinegar (or white wine vinegar) into the pan and use a wooden spoon to scrape up any browned bits from the bottom. Let the vinegar cook off for 20–30 seconds.

Finish with butter and lemon

Add the remaining 1 tablespoon unsalted butter (if not already added) and squeeze in the juice of half a lemon. Stir to combine so the mushrooms are glossy and the sauce is slightly thickened, about 30 seconds.

Taste and adjust seasoning with additional salt and pepper if needed. Stir in 2 tablespoons chopped flat-leaf parsley. Transfer mushrooms to a warm serving dish and sprinkle with 2 tablespoons grated Parmesan if using. Serve immediately with crusty bread or over cooked grains.