These mushrooms fry up golden brown and delicious with garlic and herbs. Done in 20 minutes or less and can be made vegan by substituting margarine for the butter.
½lbOyster MushroomsApproximately 3 cups of sliced mushrooms
3tablespoonButter, dividedor margarine for vegan version
1cloveGarlic, minced
1teaspoonThyme, finely choppedRosemary or savory are good alternatives
2tablespoonParsley, finely chopped
Instructions
Using your hands or a knife, pull or cut the oyster mushrooms apart into desired size chunks.
Melt 2 tablespoons of the butter (or margarine) in a large frying pan on medium heat. Once butter is melted and starts to bubble, add in the chopped thyme and mushrooms. Stir them around and then let them fry. First they will release any extra water and then they will start to brown.
Once they are almost as brown as you want them, stir in the garlic, parsley and remaining tablespoon of butter and finish frying until they are as brown as you like.
Optional* You can add in 2 tablespoon of dry white wine at this point and let it cook down until the mushrooms are dry again. This is completely optional but adds a little acidity and a restaurant quality flavor.Serve while hot by themselves, on top of toast or alongside your favorite main course.
Notes
They will tear apart easily, kind of like string cheese. Keep in mind that they will shrink a little during cooking so choose the size accordingly.