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Oyster Mushrooms with Fresh Sage

This recipe comes from The Epicurean Table which is run by Patricia Conant Webb.

Now living in Spain, Patricia describes her love of good food and cooking as follows:

"My culinary style is influenced by my travelling lifestyle and epicurious approach to foods of my host countries when I lived or travelled to them. I lean most heavily toward the Mediterranean cuisine, Belgian and in general European ways with food.

My deep appreciation for Near and Middle Eastern foods stems from having spent much time and research in such countries.

Over 30 years ago, and unbeknownst to me at the time, I began my quest to quench my epicurious palate. Curious about flavours, food, possibilities and influenced by my travels, I Iistened to my palate, experimented, and created my recipes. Out of a collection of barely legible notes developed a database which has grown into a book. This web site was created to share with whomever passes by, samplings of those recipes created at the Villa".

Patricia has kindly given permission for some of her recipes to be reproduced on Hub-UK but if you want to see more as well as read some of her informative articles you will need to have a look at the web site <click here>

In Frankfurt, where I lived, was a wonderful vegetable stand run by an Italian where I bought most of my fruits and vegetables. My curiosity overwhelmed me one day and I asked about these mushrooms. While he packed up a large cluster, he said ‘I cook them with olive oil, a little onion, garlic and, oh, yes . . . fresh sage. If you like them, pay tomorrow.” Obviously, I returned the next day to report and gladly pay. The following is my interpretation of his over-the-counter advice! These large ruffled, flat looking mushrooms are a delicate delight and easily become the main dish.


500 g. oyster mushroom
8 leaves of sage
herb salt, pepper
1 lg. garlic clove, minced
1 med. onion or 2 shallots, chopped
3 T. olive oil
1/2 cube chicken bouillon dissolved in 1/8 litre water

  • Break up and separate larger clusters of mushrooms. Cut into large pieces and set aside (large enough to cut once more on the dinner plate).
  • In a heavy skillet, heat the olive oil. Sauté the onion a few minutes, add the garlic and pepper.
  • Continue sautéing a minute before adding the mushrooms and the torn and crushed leaves of sage.
  • Toss gently a few minutes before adding the bouillon.
  • Cover and simmer for 10 minutes or until tender.

These mushrooms are so large and hardy, that cutting them once more on the dinner plate like a piece of meat should please even the most hard-core non-vegetarian. They are a wonderful introduction to the world of non-animal protein dishes!

Serves 2

Patricia Conant Webb

<click here>

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.
The Epicurean Table © 1999-2002 Patricia Conant Webb