Here's a quick, easy way to bring out the best of these common, top-grade wild mushrooms. It's a great dish you can make when you're overwhelmed by the amount of oyster mushrooms you've gathered. It freezes well, and you can use it in any of the recipes in this book that call for cooked oyster mushrooms.
1/4 cup olive oil
13 cups oyster mushrooms, any tough stalks removed, sliced
2 cups celery, sliced
4 small chiles, or to taste, seeds and ribs removed, finely chopped
8 cloves garlic, finely chopped, or to taste
Juice of 1 lemon
1 tablespoon fresh dill or 1 teaspoon dried dillweed, finely crumbled
2 tablespoons tamari soy sauce or to taste
2 tablespoons White Oak Wine or sherry
Heat the oil in a frying pan, add the remaining ingredients, and cook over medium heat, stirring often, 10 minutes, or until all the liquid is absorbed or evaporated.
Serves 6