Mother Earth Living

Sage Varieties: Oyster Mushroom Sauté with Sage

<em>Serves 2</em>
<p>• 1 clamshell oyster mushrooms<br />
• 2 tablespoons butter<br />
• 1 tablespoon sage, chopped fine<br />
• Coarse salt and black pepper</p>
<p>1. Clean mushrooms by wiping with a damp cloth. Slice. </p>
<p>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. </p>
<p>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.</p>
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<em>Caleb Melchior studies landscape architecture at Kansas State University in Manhattan, Kansas. When not working in the design studio, he writes about food and works in the garden.</em>
<p>Click here for the main article, <a href=””>
<strong>Sage Varieties: Growing Tips and Recipes</strong>

  • Published on Jul 8, 2010
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