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Sautéed Oyster Mushrooms With Savory

Treat yourself with this amazing starter that can be prepared in 15 minutes. Oyster mushrooms have a mild flavour and a crunchy texture, you can find them anywhere and back in the old country we call them pleurotous (it's their scientific name). The savory (Satureja hellenica) on this recipe is from the forest near my hometown, you can use thyme or oregano, just go for the good quality stuff it will make a difference.  Give this a go and you will be rewarded, Perfect as a starter but if you are a vegetarian add some feta cubes and you'll have a great dish for lunch or dinner.  If you want to try our food on one of supper clubs keeps your eyes peeled on our events page or subscribe on our newsletter.

List of Ingredients (Serves 8 as a starter)

  • 400 gr of oyster mushrooms
  • 2 cloves of garlic (or more if you like)
  • 3 tablespoons of extra virgin olive oil
  • 4 tablespoons good balsamic vinegar
  • 1 teaspoon of sugar
  • 1 tablespoon of savory or thyme or oregano
  • Salt
  • Pepper
  • 3 table spoons of parsley finely chopped.

Preparation

1. Give the mushrooms a wipe, use a wet towel and wipe them, don't rinse them with water they will absorb it  and you will have a soup when  you fry them.

2. Start preparing your balsamic vinegar reduction, heat up a small pot add 3 table spoons or balsamic vinegar and one teaspoon of sugar. You don't want to bring it to a full boil, you want to reduce and have a thin syrup.

3. On a none-stick frying pan or a wok heat up the olive oil on low temperature and add the garlic. Give it two minutes and then add the mushrooms.

4. Add the savory or thyme and season with black pepper and salt. Make sure your mushrooms are nicely cooked and brown on all sides.

5. Serve them hot, topped with the balsamic vinegar reduction and some finely chopped parsley.

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