posted by Connie 11-28-98 10:25 AM
Source: Wolfgang Puck
Mushrooms with Fine Herbs
1 1/2 to 2 pounds mushrooms (such as cepes, chanterelles, champignons de Paris, or oyster mushrooms)
Juice of half a lemon
3 tablespoons unsalted butter, divided
3 shallots, minced
1 tablespoon minced fresh tarragon, chervil, or flat-leaf parsley
Salt
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 sauté pan, heat 2 tablespoons butter. Add the shallots and tarragon and sauté over moderate heat for 1 minute.
Add the mushrooms and sauté 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.