Crispy Pan-Fried White Oyster Mushrooms

White oyster mushrooms have a natural fan shape that crisps up beautifully at the edges when pan-fried, while staying tender in the centre. This is the simplest way we know to show that off.

You'll need: 250g white oyster mushrooms, torn by hand into smaller clusters along their natural grain, 2 tablespoons of oil, 2 cloves of garlic (sliced, not minced), salt, and black pepper. A squeeze of lemon at the end is optional but good.

Heat the oil in a pan until it's shimmering, then add the mushroom clusters in a single layer without overcrowding the pan, cook in batches if needed. Resist the urge to move them for the first 2-3 minutes so the underside can properly crisp and brown. Flip and cook for another 2 minutes.

Add the sliced garlic in the last minute of cooking, so it turns golden without burning. Season with salt and pepper off the heat, and finish with a squeeze of lemon.

These work as a side dish, tossed through pasta, or piled onto toast with a soft egg on top.