Look What I Found In The Woods!

I was catering a rehearsal dinner for a wedding last week and on the menu was a platter of sauteed wild mushrooms for the table. Well I was out in the woods and found this, so I promptly returned the packaged mushrooms to the store. These were a hit, especially when I put one of them on a platter as a showpiece and told the guests they were about to eat it.

“Sauteed Oyster Mushrooms”

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 servings


  • 5 cups oyster mushrooms
  • grapeseed or vegetable oil
  • 2 tablespoons butter
  • 2 sprigs thme
  • 1 clove garlic crushed
  • 2 tablespoons chopped herbs such as dill and basil
  • salt and pepper to taste


  • Clean and dry the mushrooms well. Don't soak these ones in water because they are already like a sponge. Just get them damp with the spray hose on the sink. Cut them off the stem into desired sized pieces.
  • Heat a medium-large pan over high heat with a small amount of oil.
  • Drop in the mushrooms but don't overcrowd the pan (you'll have to do it in batches if you have as many as I did!)
  • Don't move them around, let them stick to the pan and brown.
  • Add salt and pepper, this will release more of the moisture.
  • Add butter to caramelize the brown bits on the pan, along with the thyme and garlic. Keep the heat high so the water keeps evaporating.
  • Let the mushrooms rest on a rack or on some paper towel to soak up the extra moisture. Add some chopped herbs and season to taste with more salt and pepper.