Active Time

　　15 min

　　Total Time

　　1 hr

　　This quick preparation really showcases the gentle flavor of oyster mushrooms. The mild dish, brightened with a small amount of cider vinegar, helps balance the forceful spices of the rest of the meal.

Ingredients

　　1 tablespoon vegetable oil

　　1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed

　　2 teaspoons cider vinegar

　　Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

　　Cooks' note:

　　Mushrooms can be made 4 hours ahead and kept at room temperature.