Sage Varieties: Oyster Mushroom Sauté with Sage

| August/September 2010

Serves 2

• 1 clamshell oyster mushrooms
• 2 tablespoons butter
• 1 tablespoon sage, chopped fine
• Coarse salt and black pepper

1. Clean mushrooms by wiping with a damp cloth. Slice. 

2. In a medium sauté pan, melt the butter. When butter has melted, toss in mushrooms. Sauté for 5 minutes, or until mushrooms brown lightly at the edges. 

3. Cover and cook for another 5 minutes. Mushrooms should now be soft and ready to eat. Stir in the sage. Salt and pepper to taste and serve immediately.

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