Serves 4 | Prep: 15 minutes | Cook: 15 minutes
Ingredients
- 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 and ground pepper
- Wash and chop the parsley. Peel the citrus fruits raw, removing the thick skin and white pith. Separate into quarters. Sauté them in a pan with 20g butter, 1 minute per side until lightly browned.
- Fry the croutons for 2 minutes in the remaining butter and oil until golden. Set aside. Trim stems from oyster mushrooms if needed. Rinse quickly in cold water and drain well.
- Sauté mushrooms in the same pan for 10-15 minutes, stirring occasionally. Season with salt and pepper halfway through. Once the natural juices evaporate, add a dash of sherry vinegar and the citrus juice. Remove from heat.
- Arrange grapefruit and orange segments around the plate edges. Mound mushrooms in the center.
- Sprinkle with crispy croutons and chopped parsley. Serve immediately.
Expert Tip on Oyster Mushrooms: Select firm, dry, brittle caps without fraying edges for peak freshness—they store up to 8 days in the fridge. Their elastic flesh toughens with age, so fresher ones cook faster and pair beautifully with button mushrooms in many dishes. As a culinary pro with years of foraging experience, I recommend them for their meaty texture in quick sautés like this.
