My grandmother just came home, and she brought Oyster mushrooms. I love mushrooms, but I’ve only ever cooked with button mushrooms/field mushrooms/shiitake/portabella ones before.
What should I do with them?
They’re good in a stir fry. I like them with garlic chives, but you can’t get those in most places. You could approximate this by cooking them with garlic and green onions. I usually add a little oyster sauce, but if you can’t get that you could use fish sauce or soy sauce.
I grow garlic chives, and i have a bottle of oyster sauce. 
thanks!
I just saute them in butter.
Same thing with any mushroom. I saute them with butter and garlic and serve with parmasian cheese.
A third for saute them in butter. I tend to serve oyster mushrooms with steak because they contain natural statins and I like to pretend we’re not negatively impacting our cholesterol levels by combining red meat and oyster mushrooms. 
Anne Burrell recommends tossing them in olive oil and roast in the oven until crisp. She claims they taste like bacon.
I have a couple of jars of these (top row, third one over). Shiitakes, oysters and namekos. How can I put them to their best use?
Oyster mushrooms are wondrous with pasta and a light Alfredo-type sauce. But then, what isn’t.
They also make a spectacular cream-of-mushroom soup. One of my best mushroom-hunting days was when I found some Horns of Plenty (a nearly black relative of the chanterelle with a flavor deeper than anything else I’ve tasted) and sauteed them with some oyster mushrooms I’d found to make the base for a cream of mushroom soup.