Recipe courtesy of Charmoon Richardson

Oyster Mushroom Saute

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.