Mushroom Sauté

Mushroom Sauté
Photo by Romulo Yanes


  • 6 1/2-inch-thick slices firm white sandwich bread
  • 1 ½ pounds firm white mushrooms
  • 8 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons parsley

Soak mushrooms in bowl of water and some lemon juice for 5 minutes. Hold paring knife by back of blade, not handle. Orient the knifepoint to center of mushroom cap. Pivot blade into cap on bias. Rock mushroom toward you and knife away from you in a smooth, easy motion, beveling out a strip. Repea...

View full recipe at Epicurious


Variations on Mushroom Sauté

  • Mushroom Sauté
    • 1 Tbs. unsalted butter
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 2 to 3 Tbs. heavy cream, broth, or lemon juice (optional)
    • +5 other ingredients

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