Saturday, 2 September 2017
Oyster Mushroom Sauted with Garlic and Tarragon.
A good find while out walking in Dorset and very fortunately had a fungus expert amongst the group as would not have trusted my own knowledge, though i did identify it as a oyster mushroom.
Melt some butter and oil in a hot pan.
Add finely sliced garlic and saute for a minute - don't let it burn!
Add the fungus and saute until it starts to release its juices.
Sprinkle with finely chopped tarragon.
When the fungus is cooked through serve on toast or with crusty bread.