Step 1: Prepare the mushrooms – Clean your oyster mushrooms by gently brushing off any dirt with a dry paper towel. Avoid washing them as mushrooms absorb water like sponges. Tear larger mushrooms into bite-sized pieces along their natural grain, leaving smaller ones whole. This technique preserves their delicate texture better than cutting with a knife.

Step 2: Heat your skillet – Place your skillet over medium-high heat and add the olive oil. Allow it to heat until it shimmers but doesn’t smoke. Using a thoroughly preheated pan is crucial for proper caramelization and to prevent mushrooms from becoming soggy.

Step 3: Sauté the mushrooms – Add the oyster mushrooms to the hot skillet in a single layer. The key here is not to overcrowd the pan—work in batches if necessary. Let them cook undisturbed for 3-4 minutes until they develop a golden-brown crust on one side. This patience promotes caramelization and concentrates flavor.

Step 4: Add aromatics – Stir in the garlic, thyme, and rosemary. Continue cooking for another 2 minutes until fragrant. The aromatic oils will infuse the mushrooms, creating depth of flavor that elevates the dish beyond a simple mushroom side dish.

Step 5: Deglaze and season – Pour in the soy sauce and balsamic vinegar, stirring to coat the mushrooms evenly. The liquid will deglaze the pan, incorporating all the flavorful browned bits. Season with salt and pepper to taste. For added richness, stir in the optional tablespoon of butter at this stage. Cook for a final 1-2 minutes until the liquid has reduced to a glaze.

Step 6: Finish and serve – Remove from heat and sprinkle with fresh parsley. Serve immediately while hot for the best texture and flavor profile.