Gently clean the oyster mushrooms using a damp paper towel to remove any dirt or debris. Separate them into individual mushrooms, and if any are particularly large, slice them in half. Trim away about half of the bottom stem to ensure even cooking.

In a skillet over medium heat, warm the olive oil. Toss the mushrooms with the soy sauce until evenly coated, then add them to the preheated skillet. Stir gently to coat the mushrooms in the oil, and let them cook undisturbed for 3–4 minutes, allowing one side to develop a golden-brown sear. Stir and continue cooking until the mushrooms are tender and browned all over.

Push the mushrooms to one side of the skillet. Add the butter and minced garlic to the empty side and let it cook for about 30 seconds, just until fragrant. Mix the garlic and butter into the mushrooms, stirring to combine, and let cook for an additional minute.

Season with salt and freshly ground black pepper to your taste. Sprinkle with chopped parsley or your choice of fresh herbs for a burst of color and added flavor, if desired. Serve hot as a side dish or topping for your favorite meals.