Yield: 1 servings
|1½ pounds||Mushrooms; (such as cepes,|
|\N \N||; chanterelles,|
|\N \N||; champignons de|
|\N \N||; Paris, or oyster|
|\N \N||; mushrooms), up to 2|
|\N \N||Half a lemon; Juice of|
|3 tablespoons||Unsalted butter|
|3 \N||Shallots; minced|
|1 tablespoon||Minced fresh tarragon; chervil, or|
|\N \N||; flat-leaf parsley|
|\N \N||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 saute pan, heat 2 tablespoons butter. Add the shallots and tarragon and saute over moderate heat for 1 minute.
Add the mushrooms and saute 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.
Presentation: Place the mushrooms in a warm serving dish, sprinkle with fines herbs and serve.
From Wolfgang Puck: Adventures in the Kitchen (Random House Publishing).
Converted by MC_Buster.
NOTES : From Chef and author Wolfgang Puck Recipe by: Good Morning America Converted by MM_Buster v2.0l.