Sautéed Oyster Mushrooms

mushroom side sauté vegetarian quick & easy korean vinegar healthy vegan gourmet sugar conscious kidney friendly pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Lillian Chou

Makes 8 (as part of a korean meal) servings

Source

Ingredients

1 tablespoon vegetable oil

1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed

2 teaspoons cider vinegar

Method

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.