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These Garlic Butter Oyster Mushrooms are about to become your new favorite side dish. AND, they only take 15 minutes to make! Tender, savory, and packed with garlicky butter flavor, they pair perfectly with just about anything you’re already making for dinner.
The recipe for mushrooms lovers!
In my house, mushroom dishes are always a hit, some of our go-to recipes include these sautéed shiitake mushrooms, 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 so much flavor – garlic + butter! Say no more!
- Come together quickly – from start to finish, you only need 15 minutes to make this simple 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.
What Do Oyster Mushrooms Taste Like?
Oyster mushrooms have a mild, delicate flavor with a subtle earthiness and a hint of umami. They’re much less “mushroomy” than varieties like cremini or portobello, which makes them a great entry point if you’re not a huge mushroom fan! When cooked in butter and garlic like in this recipe, they soak up all of that savory flavor and taste absolutely incredible!
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 the simple ingredients 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. I often find these at my local asian market.
- Butter + olive oil. Needed for sautéing the mushrooms and giving them a rich, buttery taste.
- Garlic + fresh parsley. This is where the mushrooms get much of their flavor. Use fresh herbs 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 meaty 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 golden brown 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!
Other Ways to Cook Oyster Mushrooms
While sautéing is my favorite method (and what this recipe uses!), oyster mushrooms are incredibly versatile. Here are a few other ways to cook them:
- Roasted: Spread the mushrooms in a single layer on a baking sheet, toss with olive oil, salt, and pepper, and roast at 400°F for 20-25 minutes, flipping halfway through. They come out beautifully golden with slightly crispy edges.
- Air Fryer: Toss the mushrooms with a little oil and seasoning, then air fry at 380°F for 10-12 minutes, shaking the basket halfway through. This method gives you incredibly crispy results with minimal oil.
- Grilled: Brush whole mushroom clusters with olive oil and grill over medium-high heat for 3-4 minutes per side. They take on a lovely smoky flavor that pairs especially well with a squeeze of lemon at the end.
- Fried: I have a whole post on how to cook fried oyster mushrooms and it’s one of my favorite recipes on the blog!
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
Absolutely! Just swap the butter for your favorite vegan butter. The rest of the ingredients are already plant-based, so it’s an easy swap with no difference in flavor.
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.
The most common culprit is overcrowding the pan. If the mushrooms are piled on top of each other, they’ll steam instead of sear. Make sure they’re in a single even layer, and resist the urge to stir them for the first 3 minutes — that undisturbed contact with the hot pan is what creates those golden, caramelized edges.
Most well-stocked grocery stores carry pearl oyster mushrooms — check near the specialty produce. Whole Foods, Trader Joe’s, and Asian grocery stores are reliable spots. You can also find them at farmers markets, especially in the fall.
Garlic Butter Oyster Mushrooms
Video
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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