Garlic Butter Oyster Mushrooms

In my house mushroom dishes are always a hit, some of our go-to recipes include sautéed mushrooms and onions and sautéed baby Bella mushrooms . But lately, I’ve been making these simple pan-fried oyster mushrooms on repeat! They pair perfectly with almost any protein and they taste like something you’d get at a restaurant.

What are oyster mushrooms?

Oyster mushrooms are a popular type of edible fungi. They get their name from their oyster-shaped cap and very short stem. They also have a similar color to that of raw oysters with a light grey or greyish-brown tint. They have a very mild flavor with a slight earthy note and easily take on the flavor of whatever seasonings are in your recipe. They are harvested year round, so they’re always available as long as your grocery store is stocking them.

When you’re picking oyster mushrooms at the store, you should look for clusters without signs of wilting or dark spots. Store them in the refrigerator in plastic bags or place them on a plate with a dry paper towel underneath them and wrap them in plastic wrap.

Are oyster mushrooms healthy?

Yes! The nutrition of oyster mushrooms is quite similar to most other mushrooms. One cup of oyster mushrooms has approximately 65 calories, 10 grams of carbohydrates, less than 1 gram of fat, and about 5 grams of protein.

They are good source of several vitamins and minerals including potassium, magnesium, and folate.

Ingredients needed:

These sautéed oyster mushrooms have so much delicious savory flavor, thanks to the combination of earthy mushrooms, butter, garlic and parsley. Here’s everything you’ll need:

• Oyster mushrooms. You’ll need 1 pound of oyster mushrooms for this recipe. You can cook them sliced or whole.
• Butter + olive oil. Needed for sautéing the mushrooms and giving them a rich, buttery taste.
• Garlic + parsley. This is where the mushrooms get much of their flavor. Use fresh ingredients for best results. Feel free to sub the parsley with another favorite fresh herb.
• Salt + pepper. To bring out all of the deliciousness!
• White wine. Totally optional, but I love to add just a splash of white wine to intensify the flavor.

How to sauté oyster mushrooms:

This oyster mushroom recipe is very quick and easy. I recommend having all of your ingredients prepped and ready to go, near the stovetop before getting started. Here’s the simple method:

Scroll down to the recipe card for the printable recipe.

1. Prep the mushrooms. Clean the mushrooms by gently wiping off any dirt with a wet paper towel. You do NOT want to rinse them because they absorb water easily and will become chewy when cooked. Slice as desired.
2. Cook the mushrooms. Add the butter and olive oil to a large skillet over medium heat. 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.
3. Serve. Season with salt & pepper, and garnish with additional herbs and enjoy!

Serving suggestions

These garlic butter oyster mushrooms are SO tasty straight out of the pan or as a simple side, but here are some other ideas for ways to serve them:

• Pizza. Add the mushrooms on top of your favorite pizza.
• Crostini. Pile the mushrooms on top of toasted slices of French bread.
• Meat. Serve the mushrooms over a grilled steak, pork chop or chicken.
• Pasta. Chop mushrooms and stir them into a pasta or tortellini dish.
• Eggs. Add them as a topping over scrambled eggs or chop and cook them into an omelette.

Tips

A few notes for perfect sautéed oyster mushrooms every time!

• Prep before cooking. This recipe moves quickly. It’s a good idea to have your ingredients measured and chopped before heating your pan.
• Be patient. When you add the mushrooms to the pan, let them cook for about 3 minutes without stirring or moving them around. This will help to caramelize the edges of the mushrooms for maximum flavor.
• Add garlic last. It’s best to add the garlic during the last minute or so of cooking because garlic can burn easily and then taste bitter.

Variations

I love this simple recipe as-is, but you can absolutely add other ingredients to customize this dish to your taste! Here’s some options:

• Spicy. Add 1/4 teaspoon crushed red pepper flakes.
• Herbs. I typically use fresh parsley in this recipe, but other great options are dill, chives or thyme leaves.
• Cheese. Stir in 2 to 4 tablespoons grated parmesan cheese before serving.
• Onions. Add 1 thinly sliced onion when you put the mushrooms in the pan to cook.

As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!