Dry-sear torn oyster mushrooms in a wide, uncrowded skillet over medium-high heat until their water evaporates, then add fat, press them flat for golden edges, and salt only at the very end. Deep golden browning on pieces spread across a wide, hot cast iron pan over a live flame — surface area and direct heat build that crust. AI-generated illustration Contents Why Oyster Mushrooms Turn Soggy — and What "Crisp" Actually Requires Before You Start: Pan, Fat, Heat and Prep Checklist Step 1 — Clean and Tear Instead of Soaking and Slicing Step 2 — Dry-Sear in a Wide, Uncrowded Pan to Drive Off the Water Step 3 — Add…