Oyster mushrooms are delicious, quick to cook, and full of flavor. This oyster mushroom recipe is my go-to method when I want something fast, healthy, and satisfying.
Whether you’re looking to swap out white mushrooms or try something new, this sautéed version brings out the rich, nutty taste of oyster mushrooms.
I make this often as a weeknight side dish or even a light lunch. With just a few pantry ingredients like garlic, olive oil, and butter, you can bring out the best in these tender mushrooms.
Here’s how to make it step by step.
Ingredients You’ll Need
Here’s everything you need to cook these mushrooms to perfection.
- Oyster mushrooms (10 oz): Pearl, golden, or king oyster mushrooms all work well.
- Olive oil (1 tbsp): Helps crisp the mushrooms while cooking.
- Butter (2 tbsp): Adds richness and depth.
- Garlic (1 clove, finely chopped): Brings out the umami flavor.
- Fresh parsley (¼ cup chopped): For a fresh, herbal finish.
- Salt and black pepper: To season the dish to taste.
💡 Tip: Use fresh Italian parsley and real butter for the best flavor. If you can find golden oyster mushrooms at your local market, give them a try!
How to Prepare Oyster Mushrooms
Prepping oyster mushrooms takes just a few minutes.
- Trim the base: Cut off the hard stem where the cluster connects.
- Clean gently: Use a soft towel to wipe off any dirt—don’t rinse, they absorb water easily.
- Break or slice: Tear large clusters into bite-sized pieces. Small ones can stay whole.
🍄 Experience tip: I’ve learned not to overcrowd the pan—it helps them sear and not steam.
Step-by-Step Cooking Instructions
Cooking them right gives you crisp edges and tender centers.
- Heat the pan: Use a 10–12-inch nonstick pan over medium-high heat.
- Add olive oil: When the oil is hot, place mushrooms in one layer.
- Sear without turning: Let them brown for 3–4 minutes on one side.
- Season and toss: Add salt and pepper. Flip the mushrooms and cook for another minute.
- Remove mushrooms: Transfer them to a platter to avoid overcooking.
- Add flavor: In the same hot pan, add butter, garlic, and parsley. Stir until the butter melts.
- Serve: Pour the garlic butter over the mushrooms and enjoy warm.
🔥 Expert advice: The garlic should sizzle but not burn—add it after the heat is off.
Delicious Ways to Serve Sautéed Oyster Mushrooms
These mushrooms pair well with almost anything.
- Mushroom toast: Serve on garlic bread with melted cheese.
- Over pasta: Toss with spaghetti and finish with Parmesan.
- With risotto: Stir into creamy risotto or cooked farro.
- In eggs: Add to scrambled eggs or omelets.
- On polenta: Spoon over warm, creamy polenta for a hearty meal.
🥄 Personal favorite: I love them on toasted sourdough with a fried egg—simple and so good.
Why Oyster Mushrooms Are Special
These mushrooms are more than just pretty.
- Flavor: Mild, nutty, and rich in umami.
- Texture: Soft yet meaty, with crispy edges when cooked right.
- Nutrition: Low in calories, high in antioxidants and fiber.
- Sustainability: Grown on wood or agricultural waste, not soil.
🌱 Fun fact: Despite the name, oyster mushrooms don’t taste like seafood. They just look a bit like oysters.
Storage and Leftovers
These tips keep your mushrooms tasting great.
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a pan over low heat with a little butter or oil.
- Don’t freeze: Their texture changes and becomes rubbery.
🥡 Storage tip: Cooked oyster mushrooms taste great cold on salads the next day.
Final Thoughts
Oyster mushrooms cook fast and pack big flavor. This simple garlic butter version is one I’ve made dozens of times, and it never disappoints.
It’s a great way to explore mushroom varieties beyond the usual button or cremini types.
Whether you serve them as a side, over grains, or on toast, you’ll love how easy and satisfying they are.
👩🍳 Trust me: Once you try this method, you’ll be hooked on oyster mushrooms too.
Sautéed Oyster Mushrooms
Ingredients
Equipment
Method
- Gently pat the oyster mushrooms with a clean towel to remove any moisture. Trim off the tough base stems.
- Tear or slice large clusters into bite-sized pieces. Leave smaller ones whole.
- Heat a large nonstick skillet over medium-high heat. When hot, add the olive oil.
- Place the mushrooms in a single layer. Sear for 3–4 minutes without moving until golden brown.
- Season with salt and pepper, then toss and cook for another minute. Transfer mushrooms to a platter.
- Turn off the heat. Add butter, garlic, and parsley to the hot pan. Stir until the butter melts and garlic is fragrant.
- Drizzle garlic butter over the mushrooms and serve immediately.