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The recipe for mushrooms lovers!
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.
- They’re packed with flavor – garlic + butter! Say no more!
- Come together quickly – from start to finish, you only need 15 minutes to make this recipe!
- The perfect side dish – these pair so well with many dishes!
- Easily customizable – You can easily swap out the ingredients to flavor these however you prefer.
In this post…
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 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.
There are different varieties and all of them work well in this recipe!
Here are the main types of oyster mushrooms
- Pearl Oyster Mushrooms (Pleurotus ostreatus): The most common variety found in grocery stores. These have a soft, pale gray or off-white color and a delicate flavor. Great for everyday cooking!
- Golden Oyster Mushrooms: Bright yellow with a slightly nutty, earthy flavor. They’re delicate and cook quickly, making them ideal for fast sautés or as a pretty garnish.
- King Oyster Mushrooms (Pleurotus eryngii): Technically still in the oyster mushroom family, though quite different in appearance. These have thick, meaty stems and a subtle umami flavor. Great for slicing into “scallops” or using as a meat substitute.
Ingredients we’re working with
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:
- White wine. Totally optional, but I love to add just a splash of white wine to intensify the flavor.
- 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!
How to Prep Oyster Mushrooms for Cooking
Oyster mushrooms are super easy to prepare and don’t need much work! Here’s a quick rundown:
- Skip the soak – Oyster mushrooms are like sponges and will absorb water easily, which can make them soggy. Instead of rinsing, gently wipe them clean with a damp paper towel or use a soft brush to remove any dirt or debris.
- Trim the base – Cut off the tough, woody stem at the cluster’s base – especially if the mushrooms were sold in a large clump. The individual stems attached to each cap are usually tender enough to keep.
- Tear, don’t chop – For the best texture, gently tear the mushrooms into bite-sized pieces rather than slicing them. This creates more surface area for those crispy, golden edges when sautéed.
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.
Step 1 – 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.
Step 2 – 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.
Step 3 – 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:
- Eggs. Add them as a topping over scrambled eggs or chop and cook them into an omelette.
- 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.
Frequently Asked Questions
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.
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.
Watch the video
Garlic Butter Oyster Mushrooms
Ingredients
- 1 pound oyster mushrooms, sliced or whole
- 3 tablespoons unsalted butter, vegan as desired
- 1 tablespoon olive oil
- 3 large cloves of garlic, minced or pressed
- 1 tablespoon 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
- If you haven’t already done so, start by cleaning the mushrooms. Take a wet paper towel and gently wipe off any dirt from the mushrooms. You do NOT want to rinse them 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!
Notes
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- Prep before cooking. This recipe moves quickly. It’s a good idea to have your ingredients measured and chopped before heating your pan.
- Storing. 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.
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- 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.
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- Spicy. Add 1/4 teaspoon crushed red pepper flakes.
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- Herbs. I typically use fresh parsley in this recipe, but other great options are dill, chives or thyme leaves.
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- Cheese. Stir in 2 to 4 tablespoons grated parmesan cheese before serving.
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- Onions. Add 1 thinly sliced onion when you put the mushrooms in the pan to cook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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