These perfectly browned, delicate oyster mushrooms are finished with a fragrant garlic butter. They’re a delicious side dish, or spooned directly onto fluffy mashed potatoes.
Ingredients
- Oyster mushrooms, cleaned, ends trimmed, and quartered
- Kosher salt
- Extra-virgin olive oil
- Salted butter
- Garlic cloves
- Parsley
How To Make Garlic Butter Mushrooms
Heat a large skillet over high heat. Add the mushrooms in a single layer, being careful not to overcrowd, and cook, working in batches if necessary, until mushrooms begin to just brown, about 7 minutes.
Reduce the heat to medium-high. Sprinkle the mushrooms with salt and cook, undisturbed, until mushrooms start releasing their moisture, about 5 minutes. Resist the urge to stir them! Add the olive oil and cook, stirring occasionally with a wooden spoon, until mushrooms are tender and edges are golden brown, about 8 minutes more.
Add the butter to the pan. Once the butter melts, add the garlic and cook (now you can stir) until garlic is fragrant and mushrooms are coated, 2-3 minutes.
Sprinkle mushrooms with parsley and serve.
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