Cumin-Scented Oyster Mushrooms

I recently visited my mother and father-in-law in Turkey and was treated to many lovely meals. One of my favorites happened to be this really simple cumin scented oyster mushroom dish. I often make mushrooms with garlic, red chili flakes and lemon in my own kitchen and this was a nice change for a vegetarian main or side dish. There was just something about the intoxicating smell of this dish that kept me diving in bite-after-bite. Before we knew it, the pan was reduced to nothing. If you cannot find sundried tomatoes, use the jarred-type in oil or leave out altogether.

2 Tablespoons Extra Virgin Olive Oil

2 large clusters Oyster mushrooms, washed, dried and roughly chopped

½ lemon, juiced and slice peel into thin strips

5 sundried tomatoes

optional: 1 dried sweet red pepper

1 teaspoon dried thyme

1 teaspoon ground cumin

¼ teaspoon black pepper

1 Tablespoon butter

handful of parsley, roughly chopped

Sea salt to taste

Method

Heat a large frying pan on medium-high heat.

Add the olive oil, oyster mushrooms, lemon juice, and peel. Sauté 5 minutes.

Add the thyme, drained, torn sundried tomatoes and sweet red pepper and sauté approximately 5 more minutes.

Just before removing from the flame stir in: cumin, black pepper, butter, parsley and salt to taste.

Serve with fresh bread, thyme leaves, and Extra virgin olive oil. A green side salad is the perfect accompaniment.