Oyster Mushrooms in Beer

From Mark M. Sato, Unit 13, P&R, Hawaii

I used to participate in a lot of sports, and invariably after each game the players all got together to have a few beers and to critique the game. Everyone brought some kind of pupu to share, but after a while you’d be eating the same old stuff.

A farmer friend was lucky enough to have a neighbor who started up a mushroom farm next door. This friend surprised us one night with a mushroom pupu that no one had tried before. It was very good, and now I will share it with you.

• 3-4 cloves of garlic, crushed
• 1/2 cup (1 stick) butter
• 2 pounds oyster mushrooms, washed, drained, broken into bite-sized pieces
• 1 can of your favorite beer

Place crushed garlic in a wok or saute pan. Add butter, heat, and sauté the garlic to release the oils but do not brown the garlic. Place the mushrooms in the pan and cook about 1 minute in the garlic-butter sauce. Add the beer and cook on high heat until the liquid is reduced to about one-half its volume. Serve hot.