P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Cooked Oyster Mushrooms
Show: Mar. 27, 2003

Ingredients: About 1 cup
2 cups Oyster Mushrooms
2 tsp Canola Oil
1/4 tsp Salt
1 Tbls Parsley, Italian, chopped
1 clove Garlic, minced
a few grinds of white pepper

Procedure:
Shred the oyster mushrooms, following the gills while pulling apart. Heat in a dry skillet until they begin to brown. Add 2 tsp canola oil, 1/4 tsp salt and 1 Tbls chopped Italian parsley, 1 clove minced garlic and 1 couple of grinds of white pepper. Cook until lightly browned.