Ostrom's Sauteed Mushrooms

1-pound fresh Ostrom mushrooms, sliced (use white, crimini, portabella, oyster or shiitake mushrooms, or a mixture of any of the above).
1 tablespoon fresh lemon juice
1/2 teaspoon soy sauce
1 teaspoon dried Italian herbs (or substitute thyme, tarragon or dill weed)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 garlic clove, chopped
Salt and fresh ground pepper to taste.

Heat oil and butter in a medium skillet over medium-high heat until sizzling but not browning. Add mushrooms and sauté until they release their liquid and the mushrooms turn golden brown, about 5 minutes. Turn heat down to medium and add garlic, lemon juice, herbs and soy, stirring 1-2 minutes more until sauce is absorbed. Season with salt and pepper.

Serves 2-4

Oyster Mushrooms
OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.