Pick and clean the mushrooms

• Choose firm oyster mushrooms with firm caps, no wet spots and no sour smell.
• Do not wash them under the tap like salad; if dirty, just wipe them clean.

Tear and dry

• Do not chop the mushrooms into mush; tear them by hand into strips so the ragged edges get crispy and caramelize.
• Most important: pat them dry with paper towels, no mercy. Moisture turns heat into steam and steam makes them a gray rag.

Get the pan seriously hot

• Heat the pan until it is seriously hot.
• Add just a little oil.
• Cook in batches and don't pack the pan like a carpet: if it's crowded they stew instead of frying, they need contact with the metal.

Fry until golden

• Fry the mushrooms in the hot pan until they get color and golden edges.
• Do not salt at the start: salt pulls out water and switches on stew mode.

Season and finish with butter

• Once colored, add salt, pepper and garlic, fast for flavor.
• Add a knob of butter at the end and give it a few seconds so it wraps the mushrooms in aroma.

Optional sauce and serve

• Want sauce? Splash in a little broth and evaporate it quickly.
• Serve with golden edges, a meaty center and a smell like a good bistro. Remember: dry, hot, in batches, and salt at the end.