Mushrooms with fine herbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Mushrooms; (such as cepes, |
| ; chanterelles, | ||
| ; champignons de | ||
| ; Paris, or oyster | ||
| ; mushrooms), up to 2 | ||
| Half a lemon; Juice of | ||
| 3 | tablespoons | Unsalted butter |
| 3 | Shallots; minced | |
| 1 | tablespoon | Minced fresh tarragon; chervil, or |
| ; flat-leaf parsley | ||
| Salt | ||
| Freshly ground pepper | ||
| 1 | tablespoon | Fresh fines herbs |
Directions
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.