Sunday, June 26, 2016

sauteed oyster mushrooms

  1. 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
    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.
  2. Cooks' note:
    Mushrooms can be made 4 hours ahead and kept at room temperature.

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