Sautéed Oyster MushroomsRoland Bello
This quick preparation really showcases the gentle flavor of oyster mushrooms. The mild dish, brightened with a small amount of cider vinegar, helps balance the forceful spices of the rest of the meal.
Cooks' note:
Mushrooms can be made 4 hours ahead and kept at room temperature.
Recipe information
Total Time
1 hr
Yield
Makes 8 (as part of a korean meal) servings
Ingredients
1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar
Preparation
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.
