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Gourmet

Sautéed Oyster Mushrooms

By Lillian Chou

4.6

(9)

Image may contain Food Dish and Meal
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

  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.

TagsChineseEast AsianAsianChinese-AmericanKoreanOyster MushroomMushroomVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuick5 Ingredients or Fewer30 Minutes or LessWeeknight MealsEasyMake AheadGourmet
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