Sunday, December 16, 2012

Sautéed Oyster Mushrooms



Makes 8 servings
Recipe from Gourmet Magazine
Husband-Tested in Alice’s Kitchen

We are fortunate we live in the woods where we find all sorts of mushrooms, including some edible ones like these oyster mushrooms.  (Never eat a found mushroom unless you know how to identify them!!)  Lost River Market & Deli now has locally grown oyster mushrooms too.  Here’s a quick way to prepare these treasures.  Be sure to try Oyster Mushroom Soup too.  

1 Tablespoon olive oil
1-pound oyster mushrooms, cut into 1-inch pieces, stems trimmed
½ teaspoon kosher salt
2 teaspoons cider vinegar or white wine

Heat oil in a large nonstick skillet over medium-high heat until hot.  Add the mushrooms.  Sprinkle them with kosher salt. Sauté the mushrooms until they are golden, about 8 minutes.  Add the vinegar and sauté until the vinegar evaporates, about 1 minute more.  Season the mushrooms again with kosher salt to taste.

Note:  The mushrooms can be made 4 hours ahead and kept at room temperature.

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