Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| ⅔ cup | Onion(s), chopped |
| 2 cups | Button mushrooms |
| \N \N | Chopped (abt 8oz) |
| ½ teaspoon | Salt |
| ½ teaspoon | Soy sauce |
| 1 small | Prune plum |
| \N \N | Pitted and chopped |
| \N \N | Skin left on |
Note: Use this in dishes made with duck, scallops, or rich, oily fish such as mackerel or shad.
Melt the butter in a large saute pan over medium heat and add the onion. Saute for 1 min, then add the mushrooms. Continue to saute as the mushrooms give off their liquid and the liquid begins to evaporate. As the mixture begins to dry out, in a bout 5 min, add the salt and soy sauce. Finally, add the plum and saute for another 2 min.
Can be kept for about a week in the refrigerator or frozen for several months.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 36
Submitted By DIANE LAZARUS On 11-19-95