Oyster Mushrooms “Sautéed” with Butter and Broth

Name: Oyster Mushrooms “Sautéed” with Butter and Broth
Yield: 2 servings
Cuisine: French
Ingredients: About ½ pound fairly small, even-sized oyster mushrooms; ½ cup chicken or veal stock; ½ cup chicken or veal stock; 1½ tablespoons butter; Salt and pepper to taste; Salt and pepper to taste

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

I find that fragile oyster mushrooms—particularly the small, downy ones from France—tend to develop a bitter, seared taste when subjected to straight sauté methods. Instead, cook in broth until it evaporates. They quickly soften, retaining their delicacy and the benefits of butter as an enrichment rather than a browning medium.

Ingredients

About ½ pound fairly small, even-sized oyster mushrooms
½ cup chicken or veal stock

Americas
Europe
United States
Canada
Hungary
Spain
France
Side dish
Mediterranean
California
Gluten-free

Method

Break mushrooms into even-sized mouthfuls. Boil stock and butter in a skillet. Add mushrooms and toss gently over high heat until most liquid has evaporated—about 5 minutes. Serve up, hot.