A dry saute works best with Oysters, Lion's mane, Black Pearl, and Chestnut mushrooms. Pioppino mushrooms can also be dry sauteéd, but the stems should be steamed for a few minutes separately, then combined with the caps.
Instructions:
1) Heat pan over medium-high heat, while preparing mushrooms of your choice. Oysters and Black Pearl mushrooms can be coarsely chopped, while Lion’s mane is best shredded apart, resembling pulled pork. Chestnut and Pioppino mushrooms can either be left whole, cut in half, or quartered.
2) Add enough mushrooms to fill the pan without overcrowding. You want the water to evaporate as quickly as it comes out of the mushrooms. Keep the mushrooms moving around the pan to avoid sticking, until they appear nice and golden-brown.
3) In the last minute or two, add a small amount of oil (olive oil, butter, coconut oil, etc…) and season to your liking with salt, pepper, garlic, thinly sliced green onion, thyme, or any combination of seasonings you desire.
4) Remove from the pan and Enjoy!
Recipe Credit: Clint Jurek; Flying Saucer Farms