Oyster Mushroom Saute

Name: Oyster Mushroom Saute
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3 medium leeks; 2 teaspoons olive oil; 1/2 cup Johannisberg Riesling; 1/2 red bell pepper; 1 quart fresh oyster mushrooms; 1 package baked tofu; 1 teaspoon tamari, diluted with 1/2 teaspoon water; Grated hard cheese, such as Parmesean, Dry Jack, or Romano, optional

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Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

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3 medium leeks

2 teaspoons olive oil

1/2 cup Johannisberg Riesling

1/2 red bell pepper

1 quart fresh oyster mushrooms

1 package baked tofu

1 teaspoon tamari, diluted with 1/2 teaspoon water

Grated hard cheese, such as Parmesean, Dry Jack, or Romano, optional

Directions

Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.