Sautéed Oyster Mushrooms with Linguine

Heat a medium-large pan over high heat with about half of the oil. Drop in about half the mushrooms. Don’t overcrowd the pan work in batches.

Let the mushrooms site until the begin to brown.

Add a pinch each salt and pepper, as this will help release more of the moisture.

Add half the butter and half the garlic to caramelize as the moisture keeps evaporates. Once the pan is mostly dry add half the vermouth, scrapping the bottom of the pan to remove and browned bits.

Transfer to a warm plate and repeat with remaining mushrooms.Once all the mushrooms are cooked toss them fresh oregano and freshly cooked  linguine.

Add a splash of the pasta water and a the Parmesan cheese. Turn out onto a serving plate and drizzle with good olive oil.

Serve hot.