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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 minutes
Cook Time30 minutes
Total Time40 minutes
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.


  • RP
    Posted August 28, 2009 at 10:03 am

    Last weekend here in upstate NY we found a bunch of morels. They were pretty darn tasty.

  • TK
    Posted August 28, 2009 at 10:53 am

    How do you know which ones are edible?

    • simpsonsmovieblew
      Posted October 21, 2018 at 4:27 pm

      Try on cat first or serve to a few customers.

  • Js
    Posted November 11, 2015 at 4:00 pm

    I love hunting oysters in nh, nice tender summer ones to hearty fall oysters. I sautee them up with oil, butter, fresh garlic, onoins. I use smoked salt and add just a touch of balsamic vineger while cooking.
    These are the only edibles i feel safe Foraging for besides chaga of course for a nice tea. The picture does not quite look like oysTers to me with the dished center and wavy edges.

  • Marc edwards
    Posted May 13, 2017 at 11:58 am

    Those are definitely oysters. I stay away from them when the edges turn up. Watch out these wild tasty treats can be wormy. The older browns like this pictUre may give a bellyache. I like the fresh grey variety. Enjoy!

  • TONYA Wilson
    Posted June 20, 2017 at 9:26 am

    I luve In Cowpens S. C., and j live kn our family farm on a, huge creek bank. With mushrooms covering the moist ground and the bottoms of most all the tree’s and all the falls old old tree’s, and I wanna eat them,,,, PLEASE SOME ONE OUT THERE HELP ME STAY ALIVE WHILE I EXPERIMENT WITH MY NEW FOUND LIFE,, BACK, ON THE FARM,,, I RECENTLY GOT MY GREAT GRANDPARENTS AND GRAND PARENTS OLD DAIRY N PRODUCE FARM. HELP ME LEARN TO LIVE BETTER …AND THANKS

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