Step 1

Carefully pull 1 pound oyster mushrooms apart into pieces, keeping smaller mushrooms clustered and cutting larger mushrooms in half so that they are all roughly the same size.

Step 2

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and stir to coat them in oil. Let the mushrooms cook, stirring only occasionally to encourage browning, until reduced in volume and browned, 7 to 8 minutes. Meanwhile, finely chop 1 small shallot and the leaves from tender herbs until you have 1 tablespoon of each.

Step 3

Add the shallots, 1 tablespoon unsalted butter, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper to the pan. Cook, stirring occasionally, until the shallot is softened and the mushrooms are well browned, 2 to 3 minutes. Sprinkle with the herbs and flaky salt if desired.