Sauteed Oyster Mushrooms

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   1.

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   Clean and dry the mushrooms well.

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   Dont soak these ones in water because they are like a sponge.

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   Just get them damp with the spray hose on the sink.

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   Cut off the stem and then cut them into desired sized pieces.

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   2.

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   Get a pan smoking hot with a small amount of oil.

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   3.

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   Drop in the mushrooms but dont overcrowd the pan (youll have to do it in batches if you have as many as I did!)

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    4.

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    Dont move them around, let them stick to the pan and brown.

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    5.

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    Add salt and pepper, this will release more of the moisture.

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    6.

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    Add butter (to caramelize the brown bits on the pan), along with a few sprigs of thyme and a crushed clove of garlic.

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    Keep the heat high so the water from the mushrooms keeps evaporating.

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    Once the water is evaporated, remove them from the heat.

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    7.

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    Let the mushrooms rest on a rack or on some paper towels to soak up any extra moisture.

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    Add some chopped herbs (I used dill and basil) and season to taste with more salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.