SAUTEED OYSTER MUSHROOMS (for eight as part of a Korean meal)

1 tablespoon vegetable oil

1 pound small oyster mushrooms (any large ones cut into 1 inch pieces), stems trimmed

2 teaspoons cider vinegar

1. Heat oil in a large nonstick skillet over medium high heat until hot. Saute mushrooms with ½ teaspoon salt until golden, about 8 minutes.  Add vinegar and saute until evaporated, about 1 minute.  Season with salt, then transfer to a plate to cool.  Serve at room temperature.

NOTE:  Mushrooms can be made 4 hours ahead and kept at room temperature.

from Lillian Chou, Gourmet Magazine, March, 2009