1mediumred onionhalved and thinly sliced (optional)
250mlgarlic greens or garlic scapesthinly sliced (see note below)
453.59goyster mushroomscut into 1-inch pieces
salt and fresh ground black pepper to taste
2tspapple cider vinegar or white wine
1.5tbspfresh sage leavesminced
2tbspfresh oregano leavesminced
Servings: side dish servings
In a large sauté pan or skillet, melt butter over medium heat.
Add the onion and garlic greens and cook, stirring occasionally until softened, about 5 minutes.
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.
Stir in the vinegar and cook for 1 minute.
Stir in the sage, thyme and oregano and cook, stirring occasionally until mushrooms are tender but still firm, about 2 minutes.
Serve hot and enjoy!
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.