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.