vegetable - vegetarian, mushroom, oyster, herb, sage
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Oyster Mushrooms with Fresh Sage
In Frankfurt, where I lived, was a wonderful vegetable stand run by an Italian where I bought most of my fruits and vegetables. My
curiosity overwhelmed me one day and I asked about these mushrooms. While he packed up a large cluster, he said ‘I cook them with
olive oil, a little onion, garlic and, oh, yes...fresh sage. If you like them, pay tomorrow.” Obviously, I returned the next day to report and gladly
pay. The following is my interpretation of his over-the-counter advice! These large ruffled, flat looking mushrooms are a delicate
delight and easily become the main dish.
serves 2
500 g. oyster mushroom
8 leaves of sage
herb salt, pepper
1 lg. garlic clove, minced
1 med. onion or
2 shallots, chopped
3 T. olive oil
1/2 cube chicken
bouillon
dissolved in
1/8 litre water
Break up and separate larger clusters of mushrooms. Cut into large pieces and set aside (large
enough to cut once more on the dinner plate). In a heavy skillet, heat the olive oil. Sauté the
onion a few minutes, add the garlic and pepper. Continue sautéing a minute before adding the
mushrooms and the torn and crushed leaves of sage. Toss gently a few minutes before adding
the bouillon. Cover and simmer 10 minutes or until tender.
These mushrooms are so large and hardy, that cutting them once more on the dinner plate like a piece of
meat should please even the most hard-core non-vegetarian. They are a wonderful introduction to the world of non-animal protein dishes!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant