Garlic Butter Oyster Mushrooms

These perfectly browned, delicate oyster mushrooms are finished with a fragrant garlic butter. They’re a delicious side dish, or spooned directly onto fluffy mashed potatoes.

• 1½ pounds oyster mushrooms, cleaned, ends trimmed, and quartered
• ½ teaspoon kosher salt
• 1 teaspoon extra-virgin olive oil
• 3 tablespoons salted butter
• 2 garlic cloves, minced
• 2 tablespoons finely chopped fresh parsley

1. Heat a large skillet over high heat. Add the mushrooms in a single layer, being careful not to overcrowd, and cook, working in batches if necessary, until mushrooms begin to just brown, about 7 minutes.
2. Reduce the heat to medium-high. Sprinkle the mushrooms with the salt and cook, undisturbed, until mushrooms start releasing their moisture, about 5 minutes. Add the olive oil and cook, stirring occasionally, until mushrooms are tender and edges are golden brown, about 8 minutes more.
3. Add the butter to the pan. Once the butter melts, add the garlic and cook, stirring often, until garlic is fragrant and mushrooms are coated, 2-3 minutes.
4. Sprinkle mushrooms with parsley and serve.
5. Note: The best way to clean dirt of mushrooms is with a dry paper towel!