Flambéed oyster mushrooms

Ingredients for 10 servings:

• 1,000 g king oyster mushrooms
• 8 sage leaves
• 1 shot of Pernod
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with sage and Pernod

Since the king oyster mushrooms are already very clean, you often don’t need to clean them at all. You just remove the bottom part of the stem. The mushrooms are then cut into slices about 5 mm thick. However, smaller mushrooms can also be simply halved. Now the mushrooms go into the pan WITHOUT! oil and are roasted nicely on all sides. If you add oil beforehand, the mushrooms will absorb it all straight away. Once the mushrooms have browned a little and are starting to collapse, add the freshly chopped sage and a little oil. Here, too, the pieces don’t need to be cut too small. Mix everything together, deglaze with a good shot of Pernod and flambé. Finally, season with salt and pepper to taste.