Simple Sautéed Oyster Mushrooms
Simple is best when it comes to mushrooms, in my opinion. There are SO many things you can do with them, but where to start? The most common way our mushrooms are cooked is a simple sauté in some butter (or butter alternative). So for our first favorite recipe, why not start there? My number one tip when cooking these fantastic fungi is that butter is their bestie, so slather them bad boys in the good stuff.
Serves: 2 Prep Time: 5 minutes Ready in 20 minutes
Ingredients List:
2 cups Oyster Mushrooms
1 cup Water
1/2 tsp. Thyme
1 tbsp. Salted Butter or Butter alternative
1 tsp. Parsley finely chopped for garnish
Let’s Get Cookin’!
Cut your mushrooms to the desired size. Smaller pieces; cook faster and leave you with more tender morsels. Larger pieces or full mushrooms; longer cook time, holds size better, meatier morsels.
Add your mushrooms to a pan with just enough water to just cover them and bring those babies to a boil. Add powdered thyme.
Once boiling, reduce to simmer. When you see only a touch of moisture left in the pan, add a tablespoon of butter or alternative butter of your liking. Bring your heat down to low and let the mushrooms soak up all that goodness.
Keep a close eye on them to ensure the butter doesn’t burn. They’re done once they are browned to perfection. Take off the heat, garnish with chopped parsley and serve.
“Butter is thier bestie”
