Sautéed oyster mushrooms with fresh spring herbs and champagne
2 servings

oyster mushrooms
2 cloves garlic, finely chopped
2 spring onions, finely chopped
1 tbs balsamic vinegar
a glass of champagne
a handful of fresh spring herbs
flour to slightly dust the mushrooms
3 tbs olive oil
sea salt
freshly grated black pepper

Place the olive oil in a large sauté pan. Stir-fry the garlic and the spring onions. Then raise the heat to high and add the mushrooms. Stir and turn until all mushrooms are browned. Dust them slightly with flour.

Remove from heat, add vinegar and champagne. Toss to incorporate. Return to heat and let the flavours  
blend. Now add the finely chopped herbs and let them warm for a moment.

Best with chunks of baguette and ice cold champagne !