15-Minute Sautéed Oyster Mushrooms with Garlic Butter

 This clam mushroom recipe is fast, simple and flexible. Serve them all alone, or turn them into a vegan fundamental dish by involving them as a fixing for smooth polenta or farro. The secret to super-exquisite mushrooms isn't swarming the container while they cook. We brown the mushrooms in two clusters and add the garlic and spread in the last move toward expand the flavor.

Which Piece of the Shellfish Mushroom Is Eatable?

Every one of the pieces of shellfish mushrooms are palatable, including the covers, gills and stems. To prepare the mushrooms, trim off around 1/2 inch from the stem end of each mushroom

Fixings

• 1 1/2 pounds clam mushrooms
• 2 tablespoons sunflower oil or extra-virgin olive oil, partitioned
• 10 little cloves garlic, meagerly cut
• 2 tablespoons unsalted margarine
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup cleaved new level leaf parsley

Step 01

Eliminate and dispose of around 1/2 inch from the stem end of each mushroom; divide or quarter any enormous mushrooms.

Step 02

Heat 1 tablespoon oil in an enormous nonstick skillet over medium-high intensity. Add half of the mushrooms; cook, undisturbed, until bottoms are brilliant brown, around 4 minutes. Move to a plate; don't wipe the skillet. Rehash with the excess 1 tablespoon oil and the leftover mushrooms.

Step 03

Return every one of the mushrooms to the dish; cook, undisturbed, until completely delicate, around 2 minutes.

Step 04

Mix in garlic, spread, salt and pepper; cook, blending continually, until the margarine is liquefied and the garlic is sweet-smelling, around 1 moment. Eliminate from intensity and mix in parsley.