Mushrooms with fine herbs

Yield: 1 servings

Measure Ingredient
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 Salt
\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.

Similar recipes