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Full Online Book HomeLearning KitchenVegetables - Mushrooms With Fine Herbs
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Vegetables - Mushrooms With Fine Herbs Post by :gojac Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2015

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Vegetables - Mushrooms With Fine Herbs

1 1/2 to 2 pounds mushrooms (such as cepes, chanterelles, champignons de Paris, or oyster mushrooms)
Juice of half a lemon
3 tablespoons unsalted butter, divided
3 shallots, minced
1 tablespoon minced fresh tarragon, chervil, or flat-leaf parsley
Salt
Freshly ground pepper
1 tablespoon fresh fines herbs


Cut the mushrooms into halves or quarters. If they are small, leave whole. Place in a bowl and sprinkle with lemon juice.

In a large sauté pan, heat 2 tablespoons butter. Add the shallots and tarragon and sauté over moderate heat for 1 minute. Add the mushrooms and sauté until tender.

Strain off any excess liquid, return mushrooms to the pan with the remaining 1 tablespoon butter, and over high heat cook until golden brown.

Season with salt and pepper.


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