Keep in mind: 1 pound fresh mushrooms = 1 quart; 1/2 pound sliced fresh mushrooms = 2 1/2 cups; 1/2 pound diced fresh mushrooms = 2 cups; 3/4 pound (3 cups) sliced or quartered fresh mushrooms = 2 cups sautéed mushrooms
Ingredients
Preparation
Step 1
For 3/4 pound quartered fresh mushrooms, heat 1 1/2 tablespoons butter and 1/2 tablespoon oil in a large frying pan, and when butter foam is subsiding, turn in the mushrooms. Sauté for several minutes, tossing frequently as the butter is absorbed and then reappears on the surface when the mushrooms begin to brown. Toss in 1/2 tablespoon chopped shallots, season with salt and pepper, and sauté another 30 seconds.
Variation
Step 2
MUSHROOM DUXELLES—FINELY DICED SAUTÉED MUSHROOMS. Finely dice 1/2 quart (1/2 pound) fresh mushrooms. By handfuls, twist them in the corner of a towel to extract their juices. Sauté as previously directed, adding chopped shallots at the end. For a wine flavoring, stir in 2 tablespoons dry port or Madeira and boil down briefly.
Simmered Mushroom Caps
Step 3
For use as a garnish. Toss 10 large mushroom caps in a stainless-steel saucepan with 1/4 cup water, 1 tablespoon fresh lemon juice, a big pinch of salt, and 1 tablespoon butter. Simmer, covered, for 2 to 3 minutes until just tender.
