Sauteed Oyster Mushrooms
1 tablespoon vegetable oil
1/2 kilogram oyster mushrooms (chopped into 1-inch pieces, stems trimmed)
2 teaspoons cider vinegar (substitute with red wine or choice of broth)
Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool.
Serve at room temperature.
8 servings as a side dish