John Myers
Oyster Mushrooms with Rosemary
The perfect oyster mushrooms with rosemary recipe with a picture and simple step-by-step instructions.
- 200 g Oyster mushrooms
- 150 ml Portugieser Weißherbst – rosé wine
- 2 piece Clove of garlic fresh
- 2 Branches Rosemary fresh
- 1 piece Spring onions fresh
- 1 tbsp Olive oil
- 20 g Herb butter
- Seasoned Salt
- Chili
- Pluck the needles from the rosemary and cut roughly.
- Chop the garlic and thinly slice the spring onions.
- This time I had small mushrooms, I chopped the stems into small pieces, and only cut the hats in half.
- First fry in olive oil over medium heat: rosemary, garlic, leek and mushroom stalks.
- Deglaze with the wine and grumble briefly with the lid closed.
- Add the mushrooms, put the lid back on and turn the heat down.
- After about 5 minutes the mushrooms will have collapsed, then stir in the herb butter.
- Season to taste with herb salt and chilli.
- Enough as a small, fine starter also for 4.
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