Sautéed Oyster Mushrooms Recipe

A plate of crispy sauteed oyster mushrooms topped with a sprig of rosemary and flaky salt.

5 from 2 votes

These sautéed mushrooms are crispy, meaty, and so buttery. They're pan-fried until golden-brown, then tossed in rosemary butter.

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 219kcal

Author: Karishma Pradhan

Equipment

12-inch Stainless Steel Frying Pan Or Cast-Iron Skillet

Ingredients

12 ounces oyster mushrooms such as yellow, pink, or blue oyster mushrooms
Neutral frying oil such as canola, grapeseed, or peanut oil
Salt and black pepper
1 tablespoon unsalted butter
1 sprig fresh rosemary
½ large Lemon optional

Instructions

Prep the mushrooms: Clean, trim, and separate any clusters of 12 ounces oyster mushrooms into individual mushrooms. Tear any mushrooms that are 3 inches or bigger into smaller pieces. Pat dry to remove any excess moisture.
Meanwhile, set aside a large paper towel-lined plate.
Pan fry the mushrooms: Set a large stainless steel frying pan over medium-high heat, and add enough oil to coat the bottom of the pan. Once the oil is shimmering, use tongs to add mushrooms in a single, even layer (you will need to do this in batches).
Do not touch the mushrooms for at least 2 minutes, then flip one of the mushrooms with the tongs. If it looks deeply golden-brown in color, it's ready. Depending on the type of stove top you have, this may take up to 8 minutes.
Flip the rest of the mushrooms, then cook for another 2 - 3 minutes until both sides are deeply golden-brown and crispy. Transfer the mushrooms to the paper towel-lined plate and sprinkle generously with Salt and black pepper.
Repeat the frying process with the remaining mushrooms, adding more oil as necessary. Transfer the rest of the mushrooms to the plate and turn the heat off.
Note: Stove tops vary a LOT in heat production and retention, so it's most important to use visual cues here instead of time-based cues. You're looking mushrooms with a deeply golden-brown crusted exterior.
Finish the mushrooms: Carefully wipe the pan clean, add 1 tablespoon unsalted butter and 1 sprig fresh rosemary to the pan, and set over medium-low heat.
Once melted, add the mushrooms back into the pan and saute for 1 - 2 minutes until fully coated. Season again with salt and pepper.
Serve: Remove from the heat and transfer mushrooms to a serving plate. Serve immediately with a squeeze of lemon (if desired).

Video

Notes

Tips:

I know it seems a bit extra, but flipping each mushroom individually with the tongs ensures a super even crispy coating on every mushroom!
Prep: Oyster mushroom stems are a bit chewy - I personally love the contrast in textures, but if this isn't your jam, you can trim some of the stems or omit them.

For large batches, you can roast these in the oven:

Lay out the mushrooms in an even layer on a large parchment-lined baking sheet. Toss them with 2 tablespoons extra-virgin olive oil.
Bake at 425°F/218°C for 10 - 12 minutes, turning halfway through, until browned and crispy.
Season with salt and pepper. You can make this up to a few hours ahead, then proceed with the rest of the recipe and toss them in the rosemary butter just before serving.

Storage: 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.

Nutrition