- 1 tablespoon vegetable/olive 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.