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Monday, September 10, 2012

Info Post


Assemble these supplies:

  • 1/3 pound shiitake mushrooms, if available
  • 2/3 pound fresh mushrooms, or 1 pound if not using shiitake
  • 6 cloves garlic
  • 1 head butter or red-leaf lettuce
  • 1 large lemon
  • 1 tablespoon chopped fresh tarragon leaves, or 1 teaspoon dried
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • Salt
  • Freshly ground pepper
  • 1 teaspoon chopped fresh tarragon for garnish (optional)
  • 1 loaf French bread (optional)

Steps in preparation:

  1. Clean mushrooms with damp paper towels.
  2. Using par­ing knife, trim stem ends and cut each cap into 3 or 4 slices. Set aside.
  3. Peel garlic and cut into slivers. Set aside.
  4. Wash lettuce and dry in salad spinner or pat dry with paper towels.
  5. Divide among 4 salad plates. Set aside.
  6. Juice lemon. Strain out pits and reserve juice.
  7. In large heavy-gauge non-aluminum skillet, heat butter and oil over high heat.
  8. When butter foams, add mushrooms and saute, stirring with wooden spoon, 3 to 4 minutes.
  9. Add garlic, tarragon, and lemon juice, and stir 2 to 3 minutes longer, or until liquid is reduced by one third.
  10. Season with salt and pepper to taste and spoon over lettuce-lined plates while still warm. 
  11. Garnish with chopped fresh tar­ragon and serve with warm French bread, if desired.

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