Buttered Cabbage, Radish, and Wild Mushrooms

6oz woodsy mushrooms, like oyster, chanterelle, or morels, fresh preferred
3 tbsp butter
1 small head green cabbage (about 2 lbs), cored and coarsely chopped
6oz radishes, trimmed and quartered
½ tsp salt, more to taste
¼ tsp black pepper, more to taste
½ tsp apple cider vinegar

1. If using dried mushrooms, place them in a mixing bowl, then cover with 2 cups hot water; steep for 30 minutes, then strain the mushrooms, retaining the liquid you soaked them in for other cooking endeavors.

2. Warm the butter in a large skillet over medium heat. Add the cabbage and saute until just wilted, about 2 minutes. Add the radishes, mushrooms, salt, pepper, and apple cider vinegar, and sauté until the mushrooms are tender, about 5 minutes; season to taste then serve.

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