With the holiday season in full swing, I’m leaning into having some really solid recipes for this time of year that are straightforward and also deeply versatile. Sautéed mushrooms might be my favorite of this type of recipe, if only because they go with nearly everything (or at least everything savory). Whether they are tossed in with some pasta or risotto, used as a topping on toast, polenta, or pizza, or served alongside your favorite proteins or on top of vegetables, these mushrooms really can do it all.

This particular version is adapted from Chris Bianco, of Pizzeria Bianco fame. While I like Alton Brown’s updated method for sautéed mushrooms when I’m cooking cremini or white button mushrooms, Bianco’s technique is perfect for the more exotic varieties out there. He uses chanterelles in the recipe in his cookbook Bianco, but I personally prefer oyster mushrooms because they are generally much easier to find and far less expensive, but you can use whatever exotic mushrooms that you prefer.

What’s critical in getting that perfect crispy edge from your mushrooms is letting them sit for a few minutes completely undisturbed. This helps to draw out those meaty flavors inherent in them as they give up their natural moisture, and then when you mix in your preferred flavorings like garlic, herbs, and citrus, the mushrooms are able to really pack a flavorful punch. 

This is also an easily scalable recipe–while this makes a serving for two people, you could definitely double or triple it to accommodate the diners you need to serve, though I would suggest doing them in batches so that the mushrooms have the time to cook down without the pan being too crowded. 

However you enjoy them, you’ll definitely want this recipe in your back pocket!

Sauteed oyster mushrooms with garlic, lemon and herbs

Lightly adapted from Bianco by Chris Bianco

Serves 2

• 7 oz-½ lb oyster mushrooms (the packages in my store are 3.5 oz each, so 7 oz total–do what you need to for this), trimmed and cut into 1-inch pieces
• ¼ cup olive oil
• 2 TB unsalted butter (preferably Kerrygold), divided
• Kosher salt and freshly-ground black pepper
• 2 garlic cloves, peeled and sliced
• ½ tsp thyme leaves or 6 sage leaves, sliced
• 2 fresh bay leaves
• Splash of fresh lemon juice (about ⅓ of a lemon)

In a large sauté pan, heat the olive oil and a tablespoon of the butter over medium heat, and when the butter begins to foam, add the mushrooms and let them sit, undisturbed, for five minutes. Toss in the fat and season with salt and pepper and let the other side get some heat. Add the garlic slices, thyme leaves or sage leaves, and the bay leaves, and cook until the garlic is fragrant but not brown, another one-to-two minutes. Finish with stirring the other tablespoon of butter and a good squeeze of lemon juice, and as soon as the butter is melted, remove from the heat, season as needed, and serve as desired.