29/07/2013

Sauteed Oyster Mushrooms


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Ingredients

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)

Technique

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.

Portion

8 servings as a side dish
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