Mushroom Sauté

Mushroom Sauté
Photo by Romulo Yanes


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

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


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