Ingredients
Oyster Mushrooms - 8oz
Olive Oil – 2 tbsp
Salt and black pepper to taste
Juice of 3 lemons
Chicken Stock – 2 cups
Parsley – ¼ cup fresh chopped
Butter – 2 tbsp
Preparation
Heat a large skillet or shallow pot and add the olive oil. Season with a pinch of salt to draw the moisture out of the mushrooms. Brown the mushrooms on both sides. Add the chicken stock and slowly simmer the mushrooms until soft. Add the lemon Juice and butter. Finally, add the parsley and season to taste with additional salt and fresh black pepper.
Heat a large skillet or shallow pot and add the olive oil. Season with a pinch of salt to draw the moisture out of the mushrooms. Brown the mushrooms on both sides. Add the chicken stock and slowly simmer the mushrooms until soft. Add the lemon Juice and butter. Finally, add the parsley and season to taste with additional salt and fresh black pepper.