Mushroom Sauté
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
52
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cup
Unsalted Butter1 tsp
Salt1 tsp
Black Pepper2 tbsps
Lemon Juice (fresh)2 tbsps
Parsley (finely chopped fresh)Directions:
1
To flute mushrooms: Soak mushrooms in bowl of water and some lemon juice for 5 minutes
2
Hold paring knife by back of blade, not handle
3
Orient the knifepoint to center of mushroom cap
4
Pivot blade into cap on bias
5
Rock mushroom toward you and knife away from you in a smooth, easy motion, beveling out a strip
6
Repeat with remaining mushrooms
7
Preheat broiler
8
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook mushrooms, cap sides down, with 1/4 teaspoon salt and 1/8 teaspoon pepper, until golden brown, about 2 minutes
9
Turn mushrooms over with tongs and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then cook until mushrooms are tender, about 2 minutes more
10
Sprinkle with lemon juice
11
While mushrooms are cooking, arrange bread triangles in a shallow baking pan
12
Broil 5 to 6 inches from heat, turning over once, until lightly toasted, about 2 minutes total (watch carefully)
13
Put 3 toasts on each of 4 plates, then divide mushrooms among them with a slotted spoon
14
Drizzle pan juices over mushrooms and sprinkle with parsley
15
Soak mushrooms in bowl of water and some lemon juice for 5 minutes
16
Hold paring knife by back of blade, not handle
17
Orient the knifepoint to center of mushroom cap
18
Pivot blade into cap on bias
19
Rock mushroom toward you and knife away from you in a smooth, easy motion, beveling out a strip
20
Repeat with remaining mushrooms
21
Preheat broiler
22
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook mushrooms, cap sides down, with 1/4 teaspoon salt and 1/8 teaspoon pepper, until golden brown, about 2 minutes
23
Turn mushrooms over with tongs and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then cook until mushrooms are tender, about 2 minutes more
24
Sprinkle with lemon juice
25
While mushrooms are cooking, arrange bread triangles in a shallow baking pan
26
Broil 5 to 6 inches from heat, turning over once, until lightly toasted, about 2 minutes total (watch carefully)
27
Put 3 toasts on each of 4 plates, then divide mushrooms among them with a slotted spoon
28
Drizzle pan juices over mushrooms and sprinkle with parsley