Sautéed Pink Oyster Mushrooms with Garlic & Butter

What you'll need

• 8 oz pink oyster mushrooms, torn into bite-size pieces
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp smoked paprika
• 1 Tbsp avocado oil (or other alternative oil)
• 1 1/2 Tbsp Unsalted Butter (or butter alternative)
• 2-3 cloves garlic, minced
• 1 tsp lemon juice (OPTIONAL)
• Chives (OPTIONAL)
• Red pepper flakes (OPTIONAL)

How to make it

1. 01

   1. Tear the mushrooms into bite sized pieces and carefully remove any inedible bits such as the wood they were grown on.

2. 02

   2. Carefully brush off any debris on the mushrooms with a soft brush OR Rinse gently under cold water (rinsing may cause the next step to take a bit longer but should not affect the mushrooms otherwise)

3. 03

   3. Heat a large skillet over medium heat for about 5 minutes or until thoroughly heated. Don't add any oils yet we have to release the moisture first.

4. 04

   4. Add the mushrooms first and cook to release moisture. The mushrooms will change color and reduce in size by about 50% or more. Be careful not to burn them here.

5. 05

   5. Remove the mushrooms from the skillet and toss with salt, pepper, and paprika.

1. 06

   6. Add avocado oil to the skillet and turn heat up to med-high.

2. 07

   7. Once the oil is hot, place the mushrooms back in the skillet and add HALF the butter.

3. 08

   8. Sear for 2-3 minutes allowing the mushrooms to cook undisturbed.

4. 09

   9. Once the sear has developed add the garlic and the rest of the butter. Sauté for 1-2 minutes until fragrant.

5. 10

   10. Remove from the heat and toss in lemon juice and optional garnishes

6. 11

   Great on their own as a side dish, over toast, on your favorite pasta, or as a crunchy topper on any other dish you can think of