Mushroom Sauté

Mushroom Sauté
Photo by Romulo Yanes


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

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
    • Additional chopped herbs, such as thyme, sage, and/or chives (optional)
    • 1/2 tsp. kosher salt
    • 1 Tbs. unsalted butter
    • +5 other ingredients

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