Garlic Butter Pink Oysters
12 oz Oyster Mushrooms
8 cloves Garlic
6 tbsp Butter
1/2 tsp Salt (to taste)
1/4 tsp Black Pepper
If the mushrooms aren't already split apart, separate them into individual "petals" (the fruiting body, including the cap and stipe). You can leave the small oyster mushrooms and cook them as is.
Roughly chop the garlic.
Add 4 tbsp of butter to a pan and heat on medium.
Add the salt and pepper. Stir to combine.
If you want to caramelize the mushrooms, add the remaining 2 tablespoons of butter as the mushrooms have likely soaked up all the previously added fat.
Allow the mushrooms to cook until they are browned on the edges.
Serve the sautéed oyster mushrooms as a side dish or a topping.