| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Gma1 | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Mushrooms, such as cepes |
| chanterelles | ||
| champignons de | ||
| Paris or oyster | ||
| mushrooms up to 2 | ||
| Half a lemon, Juice of | ||
| 3 | T | Unsalted butter |
| 3 | Shallots, minced | |
| 1 | T | Minced fresh tarragon |
| chervil or | ||
| flat-leaf parsley | ||
| Salt | ||
| Freshly ground pepper | ||
| 1 | T | Fresh fines herbs |
INSTRUCTIONS
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.
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