Simple Oyster Dry Sauté
Dry sautéing oyster mushrooms produces a delicious nutty flavor and a meaty texture. With this technique, the initial cooking is done without oil, with the mushroom slices in a single layer so that they don't steam.
- 1/2 pound fresh oyster mushrooms, lightly brushed to remove debris and sliced into halves or thirds
- 1/2 teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon softened butter
- 1/4 teaspoon black or white pepper
Preheat a medium-to-large sauté pan on medium high.
Add a single layer of mushroom slices to the dry pan and sprinkle lightly with salt. Cook until mushrooms dehydrate a bit and start to curl up and lightly brown.
Remove from pan and repeat process with remaining slices.
After dry sautéing all the slices, return them to the pan and add olive oil, butter, and pepper. Cook for another 3–4 minutes.
Serve, garnished with parsley, as a side dish, or use to top a pasta or risotto.