Buttered Cabbage, Radish, and Wild Mushrooms

6oz woodsy mushrooms, like oyster, chanterelle, or morels, contemporary most popular
3 tbsp butter
1 small head inexperienced cabbage (about 2 lbs), cored and coarsely chopped
6oz radishes, trimmed and quartered
½ tsp salt, extra to style
¼ tsp black pepper, extra to style
½ tsp apple cider vinegar

1. If utilizing dried mushrooms, place them in a mixing bowl, then cowl with 2 cups sizzling water; steep for half-hour, then pressure the mushrooms, retaining the liquid you soaked them in for different cooking endeavors.

2. Heat the butter in a big skillet over medium warmth. Add the cabbage and saute till simply wilted, about 2 minutes. Add the radishes, mushrooms, salt, pepper, and apple cider vinegar, and sauté till the mushrooms are tender, about 5 minutes; season to style then serve.