Sautéed Oyster Mushrooms with Brown Butter and Sage

5 from 3 votes

Tossed with nutty browned butter and crispy sage leaves, these golden-brown Sautéed Oyster Mushrooms instantly upgrade any meal.

Prep Time5

Cook Time20

Course: Side Dish

Cuisine: American, French

Servings:

Calories: 271kcal

Heat a large, heavy saute pan over medium-high heat. Add the oil, enough to coat the surface of the pan. Once the oil is hot and simmering add in the mushrooms in one even layer. Be sure to not over crowd them. Cook them in two batches if needed.
Let the mushrooms cook, undisturbed for 5-7 minutes or until they begin to crisp at the edges and turn golden brown then give them a stir and let them continue cooking, stirring occasionally until they are golden brown, about 5-7 more minutes.
Turn the pans heat to low then add in the butter, smashed garlic and sage leaves. Toss until the butter is foamy and golden brown. Season the mushrooms with salt and pepper then transfer to a platter to serve.

Ingredient Notes and Substitutions:

Oyster Mushrooms: These mushrooms are light in color and have a soft, meaty texture to them. They work well in soups, stews, stir frys and salads.
Oil: To get a nice color on the mushrooms, use a neutral-tasting oil with a high smoke point like canola oil, light olive oil, or avocado oil. Later we'll finish them in butter to add flavor.
Garlic: Smashed fresh garlic adds amazing flavor to the browned butter.
Sage and Thyme: If you can, use fresh sage leaves for this recipe. In a pinch, dried sage can work, but it won’t offer the same intense flavor that fresh sage adds to these mushrooms. Fresh rosemary would also be lovely.

Storing and Re-heating Leftovers:

Leftover sautéed mushrooms can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave.