Sautéed Oyster Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (as part of a korean meal) servings
- 1 tablespoon vegetable oil
- 2 teaspoons cider vinegar
- Carbohydrate 3 g(1%)
- Fat 2 g(3%)
- Fiber 1 g(5%)
- Protein 2 g(4%)
- Saturated Fat 0 g(1%)
- Sodium 10 mg(0%)
- Calories 34
Preparation 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. Cooks' note:Mushrooms can be made 4 hours ahead and kept at room temperature.
Preparation 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. Cooks' note:Mushrooms can be made 4 hours ahead and kept at room temperature.
