Pleurotus saltati con aglio e cipollotti (paleo, senza glutine)

Ingredienti

• 2 tablespoons olive oil
• 1 pound oyster mushrooms
• 4 garlic cloves (minced)
• 4 green onions (finely chopped)
• salt and pepper

Preparazione

1. 1

   Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.

2. 2

   If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate.

3. 3

   When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.

4. 4

   When serving, top each serving with the remaining chopped green onions.