Garlic Butter Oyster Mushrooms – Spend With Pennies

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Delicate and savory Oyster Mushrooms are a delicious addition to almost any plate!

In this recipe, oyster mushrooms are fried until golden brown and smothered in delicious garlic and butter sauce.

Mushrooms, garlic, and butter are a perfect match.

All About Oyster Mushrooms

Oyster mushrooms are a type of mushroom that grows on wood, not in the ground. Two popular varieties are Pearl and King oyster mushrooms, the ones you see in these photos are Pearl oyster mushrooms, which cluster together on a large base. King oyster mushrooms, on the other hand, are larger and grow individually.

These mushrooms are commonly used in Chinese and Japanese cooking but can be added to almost any dish that calls for other types of mushrooms. They have a meaty texture, which is slightly drier than your typical button or cremini mushrooms.

mushrooms to make Garlic Butter Oyster Mushrooms

How to Prepare Oyster Mushrooms

Oyster mushrooms usually come on a larger stalk or stem with several mushrooms sticking out from it (photo above).

Use a small knife to remove the individual mushrooms from the base. The large base stem can be discarded.
The stems of larger oyster mushrooms can be a bit tough so they can also be cut off the mushrooms. The smaller stems are fine to leave intact.
Mushrooms can be wiped with a damp paper towel or very quickly run under cold water (they absorb water so don’t rinse too much).

cutting mushrooms to make Garlic Butter Oyster Mushrooms

Ingredients for Fried Oyster Mushrooms

Oyster Mushrooms – They are not always easy to find in the supermarket (ask the grocer if you don’t see them), but I do often get them at the farmer’s market in the summer. Or try and grow some with an at-home mushroom kit.

Garlic Butter: The mushrooms are cooked in a very simple garlic butter. A bit of soy sauce adds a salty umami while. Nothing too complicated, but definitely flavorful.

Variations: Use shiitake or even cremini mushrooms as a substitute for Oyster mushrooms. Add your favorite savory spices or seasonings!

cutting mushrooms to show how to make Garlic Butter Oyster Mushrooms

How to Make Fried Oyster Mushrooms

Wipe the mushrooms clean with a damp cloth if needed. Trim any woody stems.
Heat a pan with olive oil. Toss mushrooms with soy sauce (per the recipe below) and cook until lightly browned on one side.
Push mushrooms to the side. Add butter & garlic and cook until tender and fragrant. Add herbs if desired.

PRO TIP: While this can be done in any kind of pan, we love the flavor and texture we get in a hot cast iron pan.

adding garlic and butter to mushrooms to make Garlic Butter Oyster Mushrooms

How to Store Mushrooms

Don’t store the mushrooms in plastic. If they are purchased in a plastic wrap or box, remove the wrap and store them in a paper bag or cover with a damp paper towel.
If they are loose then the same thing applies. They will stay fresh for a few days before cooking.
Mushrooms can be reheated on a pan on the stove. Add some butter to the pan & cook until heated through.

close up of cooked Garlic Butter Oyster Mushrooms

Mmm, Mushrooms!

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Garlic Butter Oyster Mushrooms

Oyster Mushrooms are tossed in garlic butter and sauteed until perfectly golden brown.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Wipe the oyster mushrooms with a damp paper towel to remove any dirt or debris if needed.
Cut oyster mushrooms into individual mushrooms (and cut in half if they are large). Remove about ½ of the bottom stem.
Preheat olive oil in a skillet over medium heat. Toss mushrooms with soy sauce and add to the skillet.
Stir to gently coat with oil and then allow mushrooms to cook 3-4 minutes without stirring or until browned on one side. Stir and continue cooking until mushrooms are tender.
Push the mushrooms to one side and add the butter and garlic to the pan. Cook for 30 seconds or until fragrant. Stir into the mushrooms and cook 1 minute more.
Season with parsley, salt & pepper to taste.

Mushrooms will absorb water so it’s best to clean them with a damp paper towel if needed. If you do have to rinse them, do so quickly.
The bottom part of the stem can be tough and should be removed.
Any fresh herbs can be added before serving.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

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