Oyster Mushrooms have a resemblance to chicken when cooked. It is very similar to sautéing portobello with a slight difference in herbs used.
1 cup oyster mushrooms
1/2 of a green bell pepper
2 Tbsp. yellow onion
1 Tbsp. dry thyme
2 Tbsp. grape-seed oil
Sea salt (to taste)
Equipment: Wok or Saute pan
Remove mushroom ends.
Slice mushrooms into thin strips.
Heat the pan to medium-high heat and add 1 Tbsp. of oil.
Cut the onions into ribbons.
Add half of the yellow onion to heat until golden brown.
Slice the bell pepper thin.
Add peppers, remaining onions, thyme and sauté for 2 minutes.
Add mushrooms, remaining oil and sea salt to taste and sauté for 5 to 7 minutes.