Farmer's StorySauteed Oyster Mushrooms with Garlic Butter

    • 10 ounces oyster mushrooms
      • 1 tablespoon extra virgin olive oil
      • Salt and freshly ground black pepper
      • 2 tablespoons butter
      • 1 clove garlic, finely chopped or grated
      • ¼ cup fresh Italian parsley leaves
    1. Prep the mushrooms: Pat them dry and trim off the stems. Separate large clusters into more bite-sized pieces.
    2. Heat a nonstick pan over medium-high heat and add oil.
    3. Arrange mushrooms in a single layer and cook until golden brown and crisp on one side. Season with salt and pepper and toss. *If necessary, cook in batches.
    4. Transfer cooked mushrooms to a serving platter.
    5. In the same pan (off the heat), melt butter with garlic and parsley.
    6. Pour the garlic butter over the mushrooms and serve.