Pan Fried Oyster Mushrooms with Rosemary

These crispy pan fried oyster mushrooms are tossed in a rosemary butter and dotted with flaky salt and black pepper. This is by far my favorite way to prepare mushrooms, and it's always a hit!

Have you noticed that in the last several years, there has been an uptick in mushroom varieties in the grocery store? It's wild! Even fifteen or twenty years ago, I feel like the only varieties we found were white button mushrooms, cremini, or portobellos.

Now, I can run to the grocery store and scan through almost a dozen types of mushrooms, from maitake to chanterelles to king oysters.

About Oyster Mushrooms

My favorite mushroom varietal, though, has got to be the oyster mushroom. They come in different colors, like blue (which is really more of a grayish-brown tint), yellow, and pink.

Oyster mushrooms vary slightly in flavor depending on the color, but generally, they have a milder flavor. They are somewhat meaty and delicate in taste, with a slight brininess.

When sauteed in a pan with a bit of olive oil and high heat, the caps turn golden and crispy; the stems retain a chewy bite. Mushrooms need a lot of salt, so I always give a generous pinch after I cook them.

Why You'll Love This Recipe

I've been cooking a lot of mushrooms over the last year, and my husband and I agree that pan frying them is truly the best way to enjoy them!

• Pan frying and searing is straightforward and yields tasty golden-brown mushrooms with a crispy cap and a slightly chewy stem.
• The two-step method of searing the mushrooms first and then sauteeing them with rosemary and butter creates a buttery, meaty flavor with notes of rosemary and avoids any risk of burning.
• This method treats every individual mushroom with care, and the result is divine; the meaty texture shines through!
• An optional squeeze of lemon balances out those buttery, rich notes.

For more tasty vegetable sides, try my smashed fingerling potatoes, maple balsamic brussels sprouts, or eggplant involtini.

How to Select and Store Oyster Mushrooms

Purchasing

You can find oyster mushrooms in supermarkets such as Whole Foods, Wegman's, or Shaw's. I also know several farms and farmer's markets that sell mushrooms, sometimes as part of a "mushroom CSA."

• If you live in the Boston area, I recommend the Mushroom Shop in Somerville.
• You can usually find a variety of oyster mushrooms at Asian grocery stores in your area, such as Hmart.

Tips on Selection

Avoid:

• Wrinkly or dried-out mushrooms
• Wet, slimy, or foul-smelling mushrooms

Choose:

• Mushrooms with smooth caps and a plum, firm appearance
• Dry (but not dried-out) mushrooms

Larger mushrooms will be chewier but provide more flavor; smaller mushrooms will be crispier when fried and stay more tender. Choose the type you'd prefer, or use a mix. Yellow, pink, and blue oyster mushrooms will all work here!

Storage

Store your mushrooms in the fridge and use within 3 to 4 days; after 4 days, they typically start to wet, slimy, and smelly, but some will last up to a week.

Ideally, you should keep the mushrooms in a loosely sealed paper bag or plastic bag -- or the packaging it came in (as long as it has some air vents) in the produce drawer of your fridge.

Cleaning and Prepping

Most oyster mushrooms at the store are cultivated, meaning they're grown under controlled conditions, often indoors. As a result, they won't be "dirty" and require little to no cleaning. I'll typically use a damp paper towel for these mushrooms to remove any dirty spots.

If your oyster mushrooms are quite dirty, gently rinse them under cold water and use a clean toothbrush or a wooden kitchen brush to brush off the dirt.

• Before cooking, remove any fibrous or tough parts of the mushrooms; these will be too chewy or tough to consume.
• Oyster mushrooms are typically clustered in a group, and you'll want to remove the tougher central stem and separate them into individual pieces.
• As mentioned before, the stems will be chewier than the caps. If you don't like a chewier texture, you can remove more of the stem before cooking.

Ingredient Notes

• Oil: Because we're finishing the mushrooms in butter, I call for a neutral oil with a high smoke point, like canola or peanut oil.
• Oyster mushrooms: We're using 1 pound of oyster mushrooms to serve about 4 people. You can easily halve this recipe if you'd like!
• Rosemary: I'm always shocked at how much flavor this herb imparts just by cooking in the butter. This helps bolster the earthy flavor!
• Lemon (optional): I generally like brightening up earthier flavors with acid, and a squeeze of lemon does just the trick. This is totally optional though!

For a full list of ingredients and quantities, refer to the recipe card.

Serving Suggestions

These mushrooms truly make an incredible side dish. Here are some fun ways to elevate the meal even further:

• Serve with labneh: Mix 1 cup labneh or greek yogurt with 1 clove grated garlic, salt, and pepper. Spread the labneh on a serving plate and top with the warm mushrooms.
• Drizzle a little bit of balsamic glaze on top.
• Use a garlic butter instead of plain butter!

I love enjoying these mushrooms alongside my burrata bruschetta or even my egg yolk ravioli as a crispy topping! They're also great with my spicy sour cream dip.

How to Prepare This Oyster Mushroom Recipe

Step 1: Clean your mushrooms, then trim off the tougher central, fibrous stem to separate them into individual mushrooms.

Step 2: Tear the mushrooms into pieces slightly larger than bite-sized. If you have smaller oyster mushrooms, they may already be small enough!

Step 3: Add your oil to a large stainless steel skillet (or a cast-iron skillet) over medium-high heat. Once shimmering, add the mushrooms in a single layer; you will need to do this in batches to prevent overcrowding. Don't touch them for at least 2 - 3 minutes to ensure they're browning nicely.

Step 4: Using tongs, flip the mushrooms and cook the other side, for about 2 - 3 minutes until deeply golden brown and crispy on both sides.

Step 5: Remove them from the skillet and transfer to a paper-towel lined plate. Sprinkle generously with salt and pepper. Repeat with the remaining batches.

Step 6: Melt butter in a skillet, and add the sprigs of rosemary. Once melted, toss the mushrooms for a minute or so, then transfer to a serving plate. Season once again and serve immediately!

Storage Instructions

These mushrooms should be eaten immediately after cooking to stay crispy. However, leftovers are great for tossing in pasta or topping a pizza. They will typically last about 3 - 5 days stored in an airtight container in the fridge.

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