Preparation:
* (such as cepes, chanterelles, champignons de Paris, or oyster mushrooms)
Cut the mushrooms into halves or quarters. If they are small, leave whole.
Place in a bowl and sprinkle with lemon juice. In a large saut‚‚ pan, heat 2 tablespoons butter. Add the shallots and tarragon and saut‚‚ over moderate heat for 1 minute.
Add the mushrooms and saut‚‚ until tender. Strain off any excess liquid, return mushrooms to the pan with the remaining 1 tablespoon butter, and over high heat cook until golden brown.
Season with salt and pepper. |
