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.