sauteed oyster mushrooms

2. sauteed oyster mushrooms
• 1 tablespoon vegetable oil
• 1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
• 2 teaspoons cider vinegar
3. 1. 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.
Cooks' note:
Mushrooms can be made 4 hours ahead and kept at room temperature.