Sage Varieties: Oyster Mushroom Sauté with Sage

By Caleb Melchior
August/September 2010
sage 6
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Serves 2

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• 1 clamshell oyster mushrooms
• 2 tablespoons butter
• 1 tablespoon sage, chopped fine
• Coarse salt and black pepper

1. Clean mushrooms by wiping with a damp cloth. Slice. 

2. In a medium sauté pan, melt the butter. When butter has melted, toss in mushrooms. Sauté for 5 minutes, or until mushrooms brown lightly at the edges. 

3. Cover and cook for another 5 minutes. Mushrooms should now be soft and ready to eat. Stir in the sage. Salt and pepper to taste and serve immediately.

Caleb Melchior studies landscape architecture at Kansas State University in Manhattan, Kansas. When not working in the design studio, he writes about food and works in the garden.

Click here for the main article, Sage Varieties: Growing Tips and Recipes.


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Comments

  • Caleb Melchior_2 7/26/2010 5:03:10 PM

    A clamshell of mushrooms is approximately 12 ounces. Sorry for the confusion!

  • Sandy Olubas 7/24/2010 7:58:45 AM

    How many ounces is a "clamshell of oyster mushrooms"? A measurement of "clamshell" is not at all useful when mushrooms are not sold like that in all parts of the country.

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