Oyster Mushrooms enhanced with a little cider vinegar
Fall is a great time to find oyster mushrooms in the woods. Oysters haven't been my favorite -- UNTIL recently when I discovered that the addition of a little cider vinegar at the end of cooking transforms these mushrooms into something totally delicious. I'm not sure why or how the cider vinegar works, but it does. Now, I'm wondering what other foods would be enhanced by vinegar.... Any ideas? Do any of you know about this trick? I'd love to hear from you.
For 1 pound of mushrooms (wild or cultivated), heat 1 Tablespoon canola oil (for the Omega-3s) in a large nonstick skillet over medium-high heat until hot. Add 2-3 cloves sliced garlic and saute briefly until fragrant. Add the coarsely chopped mushrooms with 1/2 teaspoon salt and saute until golden, about 8 minutes. Add two teaspoons cider vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
I added the mushrooms, along with steamed Swiss chard, walnuts, and parmesan to the Bulgar bowl I was making for dinner, sprinkling it with half a teaspoon of ground flaxmeal for a little extra Omega-3s! The perfect comfort food! The mushrooms would, of course, also be a perfect side for any number of dishes.
Leave a comment
Comments will be approved before showing up.
