Mushroom Sauté

Mushroom Sauté
Photo by Romulo Yanes


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

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
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Freshly ground black pepper
    • 1 Tbs. olive oil
    • +5 other ingredients

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