Description
A quick and flavorful pan-fried oyster mushroom recipe that features sautéed garlic and fresh thyme for a deliciously aromatic side dish or appetizer. Perfectly golden brown mushrooms garnished with fresh microgreens or parsley, ready in under 10 minutes.
Ingredients
Scale
Ingredients
- 1 pound oyster mushrooms
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 1/2 teaspoon sea salt
- 2 to 3 tablespoons microgreens or chopped parsley
Instructions
- Prepare the mushrooms: Wipe any excess dirt off the mushrooms. Cut the stems off the mushrooms (discard them or save for stock). Cut the mushrooms into bite-size pieces to ensure even cooking.
- Heat butter and sauté aromatics: Place a large skillet over medium-high heat and melt the butter. Once melted, add minced garlic and fresh thyme, sautéing for about 1 minute until fragrant but not browned.
- Cook the mushrooms: Add the mushrooms to the skillet, spreading them out in a single layer. Sauté for 2 minutes, then flip each piece and continue to sauté for an additional minute or until the mushrooms are golden brown and tender.
- Finish and serve: Transfer the cooked mushrooms to a serving plate. Sprinkle with sea salt and top with microgreens or chopped parsley for a fresh, colorful finish. Serve immediately while hot.
Notes
- Use fresh oyster mushrooms for best flavor and texture.
- Do not overcrowd the skillet to ensure mushrooms brown properly.
- Optional: Substitute butter with olive oil for a dairy-free variation.
- Save mushroom stems to make vegetable stock or broth.
- Serve as a side dish, appetizer, or topping for toast or salads.
