Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        mushrooms -- see * (1 1/2 to 2)
                        half a lemon -- juice of
   3      tablespoons   unsalted butter
   3                    shallots -- minced
   1      tablespoon    minced fresh tarragon -- chervil or
                        -- flat-leaf parsley
                        salt
                        freshly ground pepper
   1      tablespoon    fresh fines herbs

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.