Recipes › Grey Oyster › Crispy Torn Oysters
Recipe
Crispy Torn Oysters
Grey oyster mushrooms crisp beautifully at the torn edges — a texture sliced mushrooms never reach. Cooked hot and fast in small batches, they turn into the best mushroom side you'll make.
15 minTime
2 as a sideServes
5Ingredients
Made with Grey Oyster
High heat & garlicParsleyEggs
- 1Tear the mushrooms into rough strips along their natural lines.
- 2Heat 1 tbsp oil in a wide pan over high heat until very hot.
- 3Add mushrooms in a single layer, in batches if needed — do not crowd the pan.
- 4Leave undisturbed for 2–3 minutes until the edges crisp and brown, then toss and cook 1–2 minutes more.
- 5In the final 30 seconds, add garlic and remaining oil.
- 6Season with flaky salt, scatter with parsley, serve immediately.
Crowding the pan is the one mistake that ruins this dish — the mushrooms steam instead of crisping. Work in batches.
