Seasoned Mushroom & Garlic Sauté
From Ilyan Balicki, Culinary Enthusiast at Chocosol Traders, Toronto
4side dish servings
4side dish servings
  • 2.5tbsp unsalted butter or extra virgin olive oil
  • 1medium red onionhalved and thinly sliced (optional)
  • 250ml garlic greens or garlic scapesthinly sliced (see note below)
  • 453.59g oyster mushroomscut into 1-inch pieces
  • salt and fresh ground black pepper to taste
  • 2tsp apple cider vinegar or white wine
  • 1.5tbsp fresh sage leavesminced
  • 2tbsp fresh oregano leavesminced
  1. In a large sauté pan or skillet, melt butter over medium heat.
  2. Add the onion and garlic greens and cook, stirring occasionally until softened, about 5 minutes.
  3. Increase the heat to medium-high, add the mushrooms, salt and pepper and cook, stirring frequently until the mushrooms are almost cooked through, 3 to 4 minutes.
  4. Stir in the vinegar and cook for 1 minute.
  5. Stir in the sage, thyme and oregano and cook, stirring occasionally until mushrooms are tender but still firm, about 2 minutes.
  6. Serve hot and enjoy!
Recipe Notes

Almost any meal would be well complemented by a mushroom sauté, especially when cooking with Ontario garlic! Using locally grown, in-season ingredients, try this simple summer dish with your next meal. Note: In late summer, when garlic greens and scapes are no longer in season, many varieties of fresh Ontario garlic are available. Substitute the greens or scapes with an equal quantity of leeks (white and light green parts only) and three or four minced garlic cloves.