Delightful Sauteed Mushroom Starters

Today we chose to have an interesting starter with our otherwise ordinary meal.

So we retrieved a packet of fresh button mushrooms from the refrigerator and these were washed well. Into the pan went a teaspoon of olive oil, and then a generous helping of pepper and dried oregano.

When the aroma of oregano became all too noticeable, in went the mushrooms - whole - not sliced or diced. After nearly five minutes of vigorous tossing and turning the mushrooms to ensure that they get evenly cooked, the colour gently changed to a lightish hue of brown.

And when Neeti moved out of the kitchen to set the table, I did something naughty - I put in a tablespoon of Worchestershire sauce followed by a tablespoon of oyster sauce.

In the next two minutes, the sauces were absorbed by the mushrooms and they were absolutely lip-smacking delicious.

It is amazing how wonderfully you can work with mushrooms to create something yum - that too with absolutely minimal calories. The starters we concocted had the added advantage of having no added salt.

Today, when I disclosed the secret of the oyster sauce finding its way into the sauteed mushrooms, the look on her face was indescribably amazing.

But matters is we enjoyed the mushrooms!