Ingredients
- 10 ounces fresh oyster mushrooms
- 1 tablespoon extra-virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic finely chopped
- 2 tablespoons fresh parsley chopped
- 2 sprigs fresh thyme chopped
Instructions
- Gently pat the mushrooms with a clean towel to remove excess moisture. Trim off the hard stem at the base of each mushroom clump, separating large clusters into bite-sized pieces.
- Heat a large nonstick pan over medium-high heat. Add olive oil and let it heat. Add enough mushrooms to form a single layer (work in batches if needed). Cook without turning until one side is golden brown and crisp. Season with salt and pepper, then toss to distribute evenly. Transfer the mushrooms to a plate and remove the pan from heat.
- In the same pan, but now off the heat, immediately add butter, garlic, and herbs, then swirl to combine. It is ready when the butter melts and has a garlicky aroma.
- Pour the herbed garlic butter over the cooked mushrooms, and serve immediately.