Sautéed Oyster Mushrooms

Sautéed Oyster Mushrooms


  • 1 tbsp Olive oil
  • 250g Helsieni Oyster mushrooms, torn into 1 cm wide pieces


Heat the oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms until golden, about 8 minutes.  Season with salt, then transfer to a plate to cool. Serve at room temperature.


After the mushrooms are golden add white wine or vinegar and sauté until evaporated, about 1 minute.