24-6 oz very clean, clusters of oyster mushroomswild or cultivated are both fine
2tablespoonscooking oil
Kosher salt and fresh ground black pepper
Optional
3tablespoonsramp butteroptional
8ozcooked leafy greenslike watercress
A squeeze of fresh lemon juice
Instructions
Cooking Oyster Mushroom Steaks
Heat the oil in a large pan on medium high heat.
Add the clusters of oyster mushrooms and cook until lightly browned.
Put a weight like a bacon press or another pan on top of the mushrooms and cook for a minute or two more until golden brown.
Flip the mushrooms, put the weight back on and cook for a couple minutes more. Remove the press from the mushrooms, season the mushrooms lightly with salt and pepper, then serve.
Serving as pictured
Warm the ramp butter if using. Arrange the mushrooms on top of a bed of cooked leafy greens, drizzle the ramp butter over, along with a squeeze of lemon juice, and serve.
Notes
The Sauce
I use melted ramp butter here, but you can feel free to use your favorite herby green sauce. My Italian Salmoriglio sauce works great too.