This pan fried oyster mushroom recipe is a simple, delicious way to prepare oyster mushrooms or almost any fungi of your choosing.
There are few things in life than give me greater pleasure than the combination of mushrooms, garlic, and thyme.
The flavor simply cannot be beat. When people ask me if I could only eat one thing for the rest of my life, this might be on the top of the list.
In this simple Pan Fried Oyster Mushrooms recipe, I combined garlic and thyme with some homegrown yellow oysters, but the technique can be applied to almost any variety of mushroom: from king oysters, to maitakes, to chanterelles.
The world is quite literally your oyster (mushroom).
To grow my mushrooms, I used a Shroom Bloom Mushroom Kit from Sharondale Farm. It was about as involved as simply cutting a slit in a burlap bag and placing it in a dish of water. To my delight, in about a week I had some baby shrooms!
It really is amazing how fast mushrooms grow. Within a few days of sprouting, these beauties were ready to harvest.
Once harvested (or purchased), you’ll need to cut the mushrooms into equally sized pieces so that they’ll cook evenly.
Heat two tablespoons of olive oil in a large, heavy skillet over medium high heat.
Spread the mushrooms out in an even layer and let them cook, undisturbed, for 3-5 minutes until they start to brown.
Give the mushrooms a toss and let them cook for another 3-5 minutes until they are browned all over.
Add two tablespoons of grass-fed butter or ghee to the pan along with a few smashed garlic cloves and sprigs of thyme, then lower the heat to medium low. Cook for another 5 minutes, spooning the butter over the mushrooms, until they are dark brown and almost crispy. Season with salt and pepper to taste.
I like to serve my pan fried oyster mushrooms in scrambled eggs, but they make an amazing addition to almost anything. Also, no one will judge you if you just eat them straight from the pan. Enjoy!
Pan Fried Oyster Mushrooms
- 2 tablespoons olive oil
- 12 ounces oyster mushrooms cut into evenly sized pieces
- 3 garlic cloves smashed
- 5 sprigs of thyme
- 2 tablespoons grass-fed butter or ghee
- sea salt and black pepper to taste
- Heat the olive oil in a large, heavy skillet over medium high heat.
- Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.
- Stir the mushrooms and cook for another 3-5 minutes until browned all over.
- Add the ghee/butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
- Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!
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