For ➍4 garlic cloves, minced
6 tbs olive oil
salt & pepper
150 gr oyster mushrooms, 4 full clusters of even size
5 tbs butter
15 cl white wine & stock
2 tbs parsley, chopped
2 tbs bread crumbs
truffle oil
Brush off the mushrooms. Trim any hard woody parts from their bases. Melt 4 tbs of butter over medium heat in a pan large enough for all the mushrooms without overlapping.
Add 4 minced gloves of garlic and sauté 1 m. Add mushrooms. Add 15 cl white wine and cook, tightly covered, on lowest heat for 15-20 m, turning occasionally. The mushrooms are done when tender throughout.
If there is any liquid in the pan, raise heat to medium and reduce to a syrup. Then, raise heat to high and sauté for a couple of m to slightly brown one side of the clusters. Move to warmed plates, browned side up.
Reduce heat to medium, add the remaining butter and sauté the bread crumbs in the pan until just crunchy. Drain on a paper towel and toss with 2 tbs of chopped parsley and salt to taste. Drizzle a few drops of truffle oil over each cluster, if using, and sprinkle the mushrooms with the crumb-parsley mix and a grinding of pepper.
Serve with chicken or grilled meat.
