Oyster Mushrooms with Fresh Sage

Ingredients:

500 g. oyster mushroom 

8 leaves of sage 

herb salt, pepper 

1 lg. garlic clove, minced 

1 med. onion or 

2 shallots, chopped 

3 T. olive oil 

1/2 cube chicken 

bouillon 

dissolved in 

1/8 litre water

Preparation:

Break up and separate larger clusters of mushrooms. Cut into large pieces and set aside (large enough to cut once more on the dinner plate). In a heavy skillet, heat the olive oil. Sauté the onion a few minutes, add the garlic and pepper. Continue sautéing a minute before adding the mushrooms and the torn and crushed leaves of sage. Toss gently a few minutes before adding the bouillon. Cover and simmer 10 minutes or until tender.