| 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 |
tb |
Unsalted butter |
| 3 |
|
Shallots; minced |
| 1 |
tb |
Minced fresh tarragon; chervil, or |
|
|
; flat-leaf parsley |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
tb |
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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