Sauteed Oyster Mushrooms
Sauteed Oyster Mushrooms deliciously accompany about any meal you can think of.
Serve at room temperature.
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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.