Sautéed Oyster Mushrooms
INGREDIENTS
- 1 pound fresh oyster mushrooms
- 2 tablespoons olive oil
- 1 small shallot
- 1 tablespoon finely chopped soft herbs, such as chives, parsley, or tarragon
- 1 tablespoon unsalted butter
- 1/2 teaspoon pink himalayan salt
- 1/8 teaspoon freshly ground black pepper
- Flaky salt, for serving (optional)
INSTRUCTIONS
- Carefully pull 1 pound oyster mushrooms apart into pieces, keeping smaller mushrooms clustered and cutting larger mushrooms in half so that they are all roughly the same size.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and stir to coat them in oil. Let the mushrooms cook, stirring only occasionally to encourage browning, until reduced in volume and browned, 7 to 8 minutes. Meanwhile, finely chop 1 small shallot and the leaves from tender herbs until you have 1 tablespoon of each.
- Add the shallots, 1 tablespoon unsalted butter, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper to the pan. Cook, stirring occasionally, until the shallot is softened and the mushrooms are well browned, 2 to 3 minutes. Sprinkle with the herbs and flaky salt if desired.
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