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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