Sautéed Blue Oysters

INGREDIENTS

300g blue oyster mushrooms

1 tablespoon extra virgin olive oil

salt

black pepper

2 tablespoons butter

1 clove garlic, finely chopped

1/4 cup freshly parsley

INSTRUCTIONS

1. Gently pat the mushrooms with a clean towel to absorb any excess moisture.

2. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces

3. Place a large nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan.

4. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp.

5. Sprinkle with salt and pepper to taste and toss.

6. Transfer the mushrooms to a serving platter.

7. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.

8. Pour the garlic butter over the mushrooms and serve.