Serves 4 Preparation:15 minutes Cooking:15 minutes
400g oyster mushrooms
2 oranges
2 grapefruits
1 small bowl of croutons
1/4 bunch of parsley
40g butter
1 tablespoon sunflower oil
1 dash of sherry vinegar
Salt, ground pepper
- Wash and chop the parsley. Peel the citrus fruits raw (removing the thick skin with the white skin). Separate the quarters. Brown them in a pan with 20 g of butter, 1 minute on each side.
- Fry the croutons for 2 minutes in the remaining butter and oil. Set them aside. Cut off the stems of the oyster mushrooms if necessary. Wash them quickly in cold water. Drain.
- Cook them in the pan for 10 to 15 minutes, stirring occasionally. Salt and pepper halfway through cooking. When the vegetation water has evaporated, pour a dash of vinegar and the citrus juice. Take off the heat.
- Insert the grapefruit and orange segments around the edges of the plates. Arrange the mushrooms in the centre.
- Sprinkle with croutons and parsley. Serve
About the oyster mushroom:Choose it a little brittle, dry, firm, not frayed. Very fresh, it can be kept for 8 days in the refrigerator. Its elastic flesh hardens as it ages and requires longer cooking. It successfully replaces button mushrooms in many preparations.
